Cooler weather often brings about nostalgic cravings for seasonal dishes and desserts. From grandma’s classic pies, to the sweet taste of apple cider touching your tongue, Fall is full of flavor, spice, sweets and treats, just waiting to be devoured with family and loved ones alike.

Home chefs will know it’s time to tap into the flavor of fall once that first leaf drops to the ground. The pumpkins are set on porches and little ones all bundle up to go outside and play in the cool breeze. Nearly everyone can tell when the warm and cozy delight is here to stay for the season.

The kitchen is often known as the “heart of the home” and homes all over the country will smell and taste like fall festivities all season long with this recipe for Oatmeal Cream Cookie Sandwiches.

 The best part about this timeless recipe is that it’s known to evoke memories from childhood and can help introduce a new generation to a treat many generations before them have enjoyed.

Easy to make and pretty to look at, these cookies are great to make with little ones after a long day of pumpkin carving. Let the kids help with the preparation. They can use many ingredients you may already have in your pantry especially the ones they can reach with their little hands.

The result are a soft and slightly chewy, cinnamon-spiced oatmeal cookies sandwiched around a fluffy layer of vanilla bean cream filling that can keep each member of the family reaching for another.

Serve them to friends, neighbors, kids and adults and you will notice the delight spread across their faces with the very first bite. This recipe is something scrumptious that makes a statement for the upcoming season.

Find more seasonal dessert recipes and fall flavors for your family at Culinary.net.

Watch video to see how to make this recipe!

Oatmeal Cream Cookie Sandwiches

Servings: 10-12

Oatmeal Cookies:

• 1          cup unsalted butter, softened
• 1          cup dark brown sugar
• 1/2       cup light brown sugar
• 2          large eggs
• 2          teaspoons vanilla extract
• 1 1/2    cups flour
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          teaspoon cinnamon
• 1/4       teaspoon ground cloves
• 3          cups rolled old-fashioned oats

Vanilla Bean Cream Filling:

• 3/4       cup unsalted butter, softened
• 2 1/2    cups powdered sugar
• 1          teaspoon vanilla extract
• 1          tablespoon heavy cream

1. Heat oven to 350 F. Line baking sheet with parchment paper and set aside.
2. To make oatmeal cookies: with a mixer, cream butter, dark brown sugar and light brown sugar on medium-high speed until creamy. Add eggs and vanilla extract; mix until combined.
3. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. Gradually add oat mixture to wet ingredients, mixing until just combined.
4. Spoon dough into hands and roll into balls. Flatten balls and place onto prepared baking sheet, leaving about 2 inches between each cookie. Bake 10-12 minutes, or until lightly golden brown around edges. Move cookies to wire rack to cool completely.
5. To make vanilla bean cream filling: with a mixer, cream butter on medium-high speed until light and fluffy. Gradually add powdered sugar, vanilla extract and heavy cream; mix until combined.
6. Pipe or spoon a large dollop of filling on bottom sides of half the cookies; top each with second cookie.

(Family Features) Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together.

Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.

For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. Or try this Watermelon and Blueberry Cheesecake as the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks.

To find more holiday dessert solutions and other sweet recipe ideas, visit watermelon.org.

Holiday Watermelon Cutouts

Recipe courtesy of the National Watermelon Promotion Board

• 1/2       watermelon, cut into 1/2-inch thick disks
• vanilla frosting or yogurt
• sprinkles, for decorating

1. Using holiday cookie cutters, cut shapes out of watermelon disks.
2. Decorate watermelon shapes with yogurt.
3. Top with sprinkles.

Watermelon and Blueberry Cheesecake

Recipe courtesy of the National Watermelon Promotion Board
Servings: 12

Cheesecake:

• Nonstick cooking spray
• 1/3       cup graham cracker crumbs (2 graham crackers)
• 24        ounces fat-free cream cheese, at room temperature
• 8          ounces low-fat cream cheese, at room temperature
• 1          cup white sugar
• 3/4       cup no-calorie sugar substitute
• 3/4       cup fat-free half-and-half
• 1/4       cup fresh lemon juice
• 2          tablespoons lemon peel, finely grated
• 2          teaspoons vanilla extract
• 1 1/2    cups liquid egg substitute (equivalent of 6 eggs)

Watermelon-Blueberry Sauce:

• 3          cups watermelon juice, with pulp
• 6          teaspoons cornstarch
• 6          tablespoons lemon juice
• 3          tablespoons sugar
• 3          tablespoons no-calorie sugar substitute
• 1-1 1/2             teaspoons lemon extract
• 2          cups diced watermelon
• 3          cups blueberries

1. To make cheesecake: Preheat oven to 350 F.
2. Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.
3. Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight.
5. To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.
6. To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.

Source: National Watermelon Promotion Board

(Family Features) Festive fun and baking holiday treats go hand-in-hand, and these Christmas Tree Cheesecake Brownies provide a perfect way to enjoy a holiday tradition in the kitchen with loved ones.

Decorate your own version using green and white frosting, sprinkles of your choice and candy canes for “stumps” in the tree-shaped sweets.

Visit milkmeansmore.org to find more holiday inspiration.

Watch video to see how to make this recipe!

Christmas Tree Cheesecake Brownies

Recipe courtesy of Jenn Fillenworth of “Jenny with the Good Eats” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 16

•             Nonstick cooking spray

Cheesecake Batter:

• 8          ounces low-fat cream cheese, at room temperature
• 1/3       cup granulated sugar
• 2          eggs
• 1          tablespoon all-purpose flour

Brownie Batter:

• 1          cup all-purpose flour
• 1/2       cup cocoa powder
• 1/2       teaspoon salt
• 1          cup granulated sugar
• 1/4       cup vegetable oil
• 1/4       cup milk
• 2          eggs
• 1          teaspoon pure vanilla extract

Decorations:

• green frosting
• white frosting
• assorted sprinkles
• star-shaped sprinkles
• candy canes

1. Preheat oven to 350 F.
2. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
3. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat at medium speed until smooth and creamy. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
4. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
5. Pour brownie batter evenly into prepared pan.
6. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip.
7. Bake 30 minutes until brownies are set.
8. Cool brownies completely in pan on wire rack before cutting into triangle pieces.
9. Decorate trees by piping green and white frosting. Top with assorted sprinkles and star-shaped sprinkles. Place 3-inch candy cane pieces in bottoms of brownies for stumps.

Source:

A Sweet School Day Treat

A long day of learning and activities calls for a well-deserved snack, and cookies are just the solution for many families.

Soft, chewy oatmeal cookies sandwiched together with a fluffy vanilla bean buttercream create the perfect treat with these Homemade Oatmeal Creme Cookies. Because they take just an hour to create using flavor-boosting ingredients like Domino sugars, you’re left with plenty of time for helping with homework or simply enjoying moments together with loved ones.

Find more dessert inspiration at DominoSugar.com.

Homemade Oatmeal Creme Cookies

Recipe courtesy of Michael Johnson on behalf of Domino Sugar
Prep time: 45 minutes
Cook time: 15 minutes
Servings: 10-12

Oatmeal Cookies:

• 1          cup unsalted butter, room temperature
• 1          cup Domino Dark Brown Sugar
• 1/2       cup Domino Golden Sugar
• 2          large eggs
• 2          teaspoons vanilla extract
• 1 1/2    cups all-purpose flour
• 1          teaspoon baking soda
• 1/2       teaspoon coarse sea salt
• 3/4       teaspoon ground cinnamon
• 1/4       teaspoon ground cloves
• 3          cups rolled old-fashioned oats

Vanilla Bean Creme Filling:

• 3/4       cup unsalted butter, room temperature
• 2 1/2    cups Domino Confectioners’ Sugar
• 1          teaspoon vanilla bean paste or vanilla extract
• 1          tablespoon heavy cream

1. To make Oatmeal Cookies: Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
2. In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, cream butter, brown sugar and golden sugar on medium-high speed until light and creamy, about 2 minutes. Add eggs and vanilla; mix until combined, scraping down sides of bowl as needed. Set aside.
3. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. With mixer on low, slowly add oat mixture to wet ingredients, mixing until just combined.
4. Using large cookie scoop, scoop dough onto prepared baking sheet, leaving about 2 1/2 inches between each cookie. Bake 12-14 minutes, or until lightly golden brown around edges. Allow cookies to sit on pan about 3 minutes before removing to wire rack to cool completely.
5. To make Vanilla Bean Creme Filling: In bowl of stand mixer fitted with paddle attachment or in large bowl with electric mixer, beat butter on medium-high speed until light and fluffy, about 5 minutes.
6. Turn speed to low and gradually add confectioners’ sugar, mixing until completely incorporated. Add vanilla bean paste and heavy cream; mix until combined.
7. Turn mixer to medium-high speed and beat 3-5 minutes until buttercream is fluffy. If necessary, add cream 1 teaspoon at a time until desired consistency.
8. To fill and assemble, pipe or spread about 1 1/2 tablespoons Vanilla Bean Creme Filling on bottom halves of Oatmeal Cookies; top with remaining halves.

Source: Domino Sugar

Simple, sweet treats are always a win with the family when you need to change things up a bit. Enjoy some decadence with this dessert recipe including creamy cheesecake filling coupled with chocolate cookie dough for a truly rich delight. 

Find more dessert ideas at Culinary.net.

Watch video to see how to make this recipe!

Chocolate Chip Cream Cheese Bars

• 2          rolls chocolate chip cookie dough, divided
• 2          packages cream cheese (8 ounces each), softened
• 1/2       cup sugar
• 2          eggs, at room temperature
• 1          teaspoon vanilla extract

1. Heat oven to 350 F.
2. Prepare 9-by-13-inch baking pan with parchment paper.
3. Press 1 1/4 cookie dough rolls into bottom of pan.
4. In large bowl, mix cream cheese until fluffy. Add sugar, mix well. Add eggs and vanilla extract; beat until combined. Pour cheesecake filling over cookie dough base.
5. Crumble remaining cookie dough over cream cheese filling.
6. Bake 35-40 minutes.
7. Cool completely before cutting. Store in refrigerator.

(Family Features) Taking the fear out of trying unfamiliar produce is a simple way for parents to introduce children to fruits and veggies.

For example, these Green Slimesicles are a perfect way for kids to try spinach without even knowing it as it’s pureed with bananas and pineapple before freezing for a cool, refreshing treat.

Find more recipes and other not-so-scary fun at dole.com/Disney.

Watch video to see how to make this recipe!

Green Slimesicles

Total time: 15 minutes
Yield: 6 slimesicles

• 2          cups (about 1/2 package) packed DOLE® Spinach
• 1 1/2    Dole Bananas
• 1          cup chopped Dole Pineapple
• 1/2       cup water
• 1/2       teaspoon vanilla extract

1. In blender, puree spinach, bananas, pineapple, water and vanilla until smooth.
2. Pour into six ice pop molds 1/3 cup each. Freeze 4-6 hours, or until firm.

Tips: For refreshing twist, add a few mint leaves before pureeing. If you don’t have ice pop molds, pour into two standard ice cube trays and insert wooden sticks after freezing about 1 hour.

Source:Dole

(Family Features) While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals.

For example, “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.

Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for No Bake Salted Caramel Bars, Cherry Garcia Ice Cream and Fruit Tarts can satisfy that sweet tooth before heading to bed.

Learn more about the diet and book at joelmarion.com.

Fruit Tarts

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
Servings: 20

Custard:

• 8          egg yolks
• 1          cup raw honey
• 1          tablespoon coconut flour
• 3          cans (13 2/3 ounces each) full-fat coconut milk
• 1          teaspoon vanilla extract
• 1/4       teaspoon lemon zest

Sugar Cookie Crust:

• 1/2       cup coconut oil, plus additional for greasing
• 1/2       cup palm shortening
• 1          cup coconut palm sugar
• 1          teaspoon baking soda
• 1          teaspoon cream of tartar
• 1/4       teaspoon salt
• 3          egg yolks
• 1⁄2       teaspoon vanilla extract
• 1          cup blanched almond flour
• 1⁄4       cup coconut flour
• 2          tablespoons arrowroot starch

Toppings:

• 2          kiwis, peeled and sliced
• 1          mango, peeled, pitted and sliced into 1/2-inch strips
• 1/2       cup raspberries
• 1/2       cup blackberries
• 1/2       cup blueberries
• 1/2       cup red grapes
• 1          cup strawberries, thinly sliced
• fresh mint leaves, for garnish

1. To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
2. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
3. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.
4. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
5. To make crust: Heat oven to 350° F. Line bottom of pie pan with parchment paper and grease with coconut oil.
6. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
7. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
8. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
9. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
10. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.

Nutritional information per serving: 192 calories; 14 g fat; 16 g carbohydrates; 61 mg sodium; 2 g fiber; 1 g protein; 9 g sugar.

Cherry Garcia Ice Cream

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 10 minutes
Servings: 4

• 1/4       cup fresh Bing cherries, pitted and halved
• 1/4       cup stevia-sweetened dark chocolate bar, chopped
• 3          overripe frozen bananas, peeled and cut into 1-inch pieces
• 1/4       cup unsweetened coconut milk
• 1 pinch sea salt

1. Chill cherries and dark chocolate.
2. In food processor, pulse frozen bananas, milk and salt until smooth, creamy consistency of soft serve is achieved. Stir in cherries and chocolate. Serve immediately or place in freezer-safe container and freeze until serving.

Nutritional information per serving: 165 calories; 7 g fat; 27 g carbohydrates; 134 mg sodium; 6 g fiber; 2 protein; 12 g sugar.

No Bake Salted Caramel Bars

Recipe courtesy of “Always Eat After 7 PM”
Prep time: 30 minutes
Cook time: 40 minutes
Servings: 30

Cookie Layer:

• 2 1/2    cups raw pecans
• 8          pitted dates, soaked in hot water 10 minutes then drained
• 2          tablespoons blanched almond flour
• 1          teaspoon coconut flour
• 1/4       teaspoon sea salt
• 1/4       cup granular zero-calorie, natural sweetener
• 3          tablespoons coconut oil, melted

Caramel Layer:

• 1/2       cup coconut palm sugar
• 1/2       cup granular zero-calorie, natural sweetener
• 2          tablespoons full-fat coconut milk
• 2          tablespoons coconut oil
• 1          pinch sea salt
• 1          tablespoon vanilla extract
• 1/2       teaspoon baking soda

Chocolate Layer:

• 2          cups stevia-sweetened chocolate chips
• 2          tablespoons coconut oil

• coconut oil
• 1/3       cup dry roasted macadamia nuts, chopped
• coarse sea salt

1. To make cookie layer: Place large skillet over medium heat. Spread pecans over skillet and toast, stirring often, 8-10 minutes until golden. Remove from heat.
2. Transfer toasted pecans to food processor and pulse until fine. Add dates, almond flour, coconut flour, sea salt, sweetener and coconut oil; pulse until dough forms.
3. To make caramel layer: In skillet over medium heat, combine coconut palm sugar, sweetener, coconut milk, coconut oil, sea salt and vanilla extract; bring to boil. Once boiling, decrease heat to low and cook 5 minutes, stirring often.
4. Remove skillet from heat; whisk in baking soda. Return pan to low heat and cook 2 minutes, stirring often.
5. Remove caramel from heat and let cool and thicken 5 minutes.
6. To make chocolate layer: In double boiler, melt chocolate chips and coconut oil. Stir until mixture is smooth then remove from heat.
7. To assemble salted caramel bars: Line bottom and sides of 9-by-9-inch baking pan with parchment paper, leaving some hanging over sides. Lightly rub parchment paper with coconut oil.
8. Press cookie dough into bottom of pan to create even layer. Place in freezer 5 minutes to harden.
9. Pour caramel over cookie layer and spread to coat evenly. Place in freezer 5 minutes. Pour chocolate over caramel and spread to cover evenly. Sprinkle with macadamia nuts and coarse salt. Place in freezer 10 minutes until chocolate sets.
10. Use overhanging parchment paper to ease set mixture out of pan. Transfer to cutting board and slice into bite-size bars.

Nutritional information per serving: 180 calories; 15 g fat; 15 g carbohydrates; 56 mg sodium; 4 g fiber; 2 g protein; 4 g sugar.

Source: Promote A Book

(Culinary.net) Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients. 

Find more dessert inspiration at Culinary.net.

Watch video to see how to make this recipe!

Carrot Cake

• 2 1/4    cups flour
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 1          teaspoon cinnamon
• 1/2       teaspoon baking powder
• 1          cup vegetable oil
• 1 1/4    cups sugar
• 3          eggs
• 1 1/2    cups carrots, shredded
• 1          cup crushed pineapple with juice
• 2/3       cup walnuts

Frosting:

• 2          packages (8 ounces each) cream cheese
• 3/4       cup butter, softened
• 1          teaspoon vanilla extract
• 5 1/2    cups powdered sugar

1. Heat oven to 350° F.
2. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
3. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
4. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
5. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
6. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.
7. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

(Family Features)Fruits, like raspberries, are unique in their ability to add both flavor and nutrition to breakfasts, snacks, desserts and beyond.

With a sweet-tart flavor and eye-catching color, red raspberries are the main ingredient in these Mini Razz Crush Tarts, perfect for breakfast on-the-go or as an afternoon snack. Because 1 cup of the tasty fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, it’s a nutritious way to fill up.

Find more recipes at redrazz.org.

Watch video to see how to make this recipe!

Mini Razz Crush Tarts

Servings: 8

Red Raspberry Crush:

• 1          bag (12 ounces) frozen red raspberries

Tarts:

• 1 1/2    cups Red Raspberry Crush
• 1 1/2    tablespoons cornstarch
• 1          package (two 9-inch crusts) refrigerated pie crust

Glaze:

• 1          cup powdered sugar
• 2-3       tablespoons reserved raspberry juice
• 1/2       teaspoon vanilla
• sprinkles (optional)

1. To make Red Raspberry Crush: Thaw raspberries on countertop at room temperature 30 minutes.
2. Using rolling pin, gently mash raspberries in sealed bag.
3. To make tarts: Heat oven to 425° F. Line baking sheet with parchment paper and set aside.
4. Place strainer over medium bowl; strain Red Raspberry Crush 10-15 minutes, allowing raspberry juice to fall into bowl. Reserve raspberry juice for glaze.
5. In medium bowl, combine drained Red Raspberry Crush and cornstarch; mix to combine.
6. Roll out both pie crusts into rectangular shapes and cut each into eight 2 1/2-by-4-inch rectangular pieces. Place rectangular pieces on prepared baking sheet. Add 1-2 tablespoons Red Raspberry Crush to center of each piece and top each with second rectangular piece. Use fork to crimp edges of dough.
7. Bake 10 minutes, or until crust is golden brown. Remove pastries from oven and allow to cool completely.
8. To make glaze: In medium bowl, whisk powdered sugar, reserved raspberry juice and vanilla.
9. Drizzle glaze on cooled pastries and garnish with sprinkles, if desired.

Source: Red Razz

(Family Features) Whether you're huddled around the fireplace, gathered at the table or strolling through a winter wonderland, the holidays are all about enjoying pure and memorable moments with family and friends. With all of the seasonal gatherings, you can certainly expect that almost any host or guest will attempt to provide a classic holiday treat for everyone to enjoy.

This year, you can give your traditional holiday bake a refreshing twist sure to spread all kinds of holiday cheer with this Enjoymint Peppermint Pie topped with Homemade Whipped Cream, which can be easily whipped up with less than 10 ingredients total.

From pumpkin pies to gingerbread cookies and everything in-between, an option like DairyPure Heavy Whipping Cream can be a must-have kitchen staple this season, one you can feel good about knowing it's sourced from trusted dairies.

For more recipes for the holidays and every day, visit DairyPure.com, and find DairyPure on Facebook, Instagram and Pinterest.

Enjoymint Peppermint Pie

Prep time: 15 minutes
Cook time: 20 minutes

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 1/2 cups DairyPure Heavy Whipping Cream, divided
• 8 ounces soft peppermint candy
• 1 chocolate cookie crust
• crushed peppermint candies, for garnish

1. Soften gelatin in water; set aside.
2. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts.
3. Add gelatin; mix well.
4. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish.
5. Pour into crust. Chill.
6. Before serving, top with reserved whipped cream and crushed peppermint candies.

Homemade Whipped Cream

• 2 tablespoons granulated or confectioners' sugar
• 2 cups DairyPure Heavy Whipping Cream
• 1 teaspoon vanilla extract or liqueur

1. In chilled glass bowl, add sugar to whipping cream. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form.
2. Fold in vanilla extract or liqueur. Serve immediately or refrigerate and remix 1-2 minutes before serving.

Source: DairyPure