all about dessert

You may be too full right after a big holiday dinner, but nothing is better than coming back to the table (after a little walk perhaps) for coffee and homemade pies and desserts. Here's a hint for transporting pies safely, ask your favorite pizza house for a small box—it works great to take along your best pumpkin pie.

cupcakes with italian frosting

cupcakes with italian frosting

made with Chocolate Hazelnut Sauce — makes 18

ingredients

1 box Stonewall Kitchen Vanilla Cake Mix

3¾ cups confectioner's sugar, sifted

½ cup butter, softened

2-3 Tbsp. milk

1 tsp. pure vanilla

½ cup Stonewall Kitchen Chocolate Hazelnut Sauce

Buy Chocolate Hazelnut Sauce
directions
  1. Make cake batter according to package instructions. Line 18 muffin cups with paper liners. Bake cupcakes in a 350°F oven for 15-20 minutes or until a toothpick tester comes out clean when inserted into the middle of the cupcake.
  2. In an electric mixer fitted with a paddle attachment, combine the confectioner's sugar, butter, milk and vanilla. Beat on medium speed 2-3 minutes until light and fluffy.
  3. Add the Chocolate Hazelnut Sauce and mix until uniform.
  4. Once cupcakes are cool, evenly spread chocolate hazelnut frosting on each.
recipe tips

Frosting recipe is also enough for an 8-inch two layer cake, or a 9" x 13" sheet cake.

holiday turnovers

holiday turnovers

made with Holiday Jam — makes 18

ingredients

1 box of frozen puff pastry sheets, thawed

6 Tbsp. cream cheese, room temperature

6 Tbsp. Stonewall Kitchen Holiday Jam

1 egg plus 1 Tbsp. water

1 cinnamon stick

  granulated sugar

Buy Holiday Jam
directions
  1. Preheat oven to 375°F. Grease or line a baking sheet with parchment paper.
  2. Spread out each sheet of thawed puff pastry on a floured work surface. Cut each sheet into nine squares.
  3. Place a generous teaspoon of cream cheese and Holiday Jam in the center of each square.
  4. With your finger, wet the edges of each square with water. Fold over pastry to form a triangle. Use a fork to crimp edges of each triangle making sure to seal in the filling. Prick top with fork several times.
  5. Whisk the egg and water, and brush egg wash on each triangle. Sprinkle with granulated sugar.
  6. Place triangles on prepared baking sheet and bake for 15 minutes or until the turnovers are puffed and golden brown.
  7. Serve warm or at room temperature.

apple cheddar crisp

apple cheddar crisp

made with Orange Cranberry Marmalade — serves 8

ingredients

7 Granny Smith apples, peeled and sliced

1 tsp. salt

½ cup sugar

2 Tbsp. lemon juice

1 tsp. nutmeg

13 oz. jar Stonewall Kitchen Orange Cranberry Marmalade

Buy Orange Cranberry Marmalade
topping

½ cup flour

1 cup quick oats

1 cup brown sugar

1 tsp. cinnamon

1½ cups shredded sharp Cheddar cheese

1 cup cold butter

directions
  1. Preheat oven to 350°F. Place all ingredients, except topping, in a bowl and mix together. Transfer to a 9" x 13" baking pan or dish.
  2. For topping, place all dry ingredients in a bowl, including shredded cheese, and cut in butter. Once blended and crumbly, sprinkle topping on the apples and bake for 45 minutes.
  3. Serve warm topped with whipped cream.

fudgy chocolate raspberry cake

fudgy chocolate raspberry cake

made with Seedless Raspberry Jam — serves 12

ingredients

1 cup + 2 Tbsp. cocoa powder

2 cups + 2 Tbsp. white sugar

2¾ sticks unsalted butter

½ cup Stonewall Kitchen Seedless Raspberry Jam

4 large eggs

1 cup all-purpose flour and ¼ tsp. salt

1 tsp. vanilla

Buy Seedless Raspberry Jam
directions
  1. Preheat oven to 350°F. Butter and flour a 9" round cake pan or springform pan.
  2. In a large bowl, mix the cocoa and sugar.
  3. Melt butter and jam in a saucepan over low heat, pour over sugar and cocoa mixture and stir until well combined. Allow to cool for 5 minutes.
  4. After cooling, add one egg at a time to the mixture and blend until smooth and satiny.
  5. Add flour, salt and vanilla. Blend until combined.
  6. Pour into prepared pan and smooth with a spatula.
  7. Bake at 350°F for 15 minutes. Reduce heat to 325°F and bake for another 45 minutes or until toothpick inserted in the center comes out with moist crumbs.
  8. Cool in the pan for 1 hour. Then turn out onto a plate and cut into thin wedges. Garnish with raspberries.

baked apples

baked apples

made with Apple Cranberry Chutney — serves 8

ingredients

8 medium-sized firm apples, washed, cored, partially peeled at the top (1/3 way down)

2 cups quick oats

½ cup brown sugar, packed

1 jar Stonewall Kitchen Apple Cranberry Chutney

½ cup dried apricots, diced

½ cup dates, pitted, diced

1 tsp. fresh orange zest

½ cup toasted, sliced almonds

2 Tbsp. brandy; (optional)

4 Tbsp. cold, unsalted butter, cut into small pieces

1 cup water, apple juice, or apple cider

Buy Apple Cranberry Chutney
directions
  1. Preheat oven to 350°F.
  2. Place apples in a baking dish, evenly spaced away from each other.
  3. Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, orange zest, sliced almonds and brandy.
  4. Add cold, unsalted butter pieces and toss well.
  5. Stuff apples with mixture.
  6. Pour water, apple juice, or cider into baking dish.
  7. Cover with lid or foil and bake for 30 minutes.
  8. Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes).
recipe tips

For a delicious morning treat, bake a couple of extra apples, dice them up and serve over French toast or add to your favorite bread pudding recipe.

« cocktail time … cheers!