(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.

There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.

Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.

Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.

Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.

Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.

Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.

Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.

Caribbean Sundae

Makes 4 servings

• 1/2 cup canned crushed pineapple in juice, drained
• 1/2 cup chopped mango, thawed if frozen
• 2 cups Blue Bunny Premium Vanilla Ice Cream
• 8 teaspoons unsweetened shredded coconut, toasted
• 1 teaspoon grated lime peel
• 4 slices fresh lime

1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
2. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

Cinnamon Bun Hot Apple Sundae

Makes 8 servings

• 1 4-inch frosted cinnamon roll
• 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
• 1/2 cup glazed walnuts
• 1 can (21 ounces) apple pie filling
• 1/2 cup butterscotch-caramel topping
• Glazed walnuts, optional

1. Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
2. Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
3. Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
4. Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.

Turtle Sundae

Makes 4 servings

• 4 3 1/2-inch waffle bowls
• 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
• 16 chocolate Turtle candies
• Assorted candy, for facial features
• 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes

1. Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
2. Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.

Caramel Corn Sundae

Makes 4 servings

• 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
• 3 cups caramel corn
• 1/4 cup caramel sauce
• 1/4 cup toasted peanuts

1. Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.

Source: Blue Bunny Ice Cream

(Family Features) Sundaes are sweet, but maybe it's time for something sensational.

These recipes bring the simple sundae to a whole new level of goodness. From the kid-friendly Spaghetti and Meatballs Sundaes to the sophisticated Mini Coffee Ice Cream Sundaes, there's something to please everyone.

10 Tips for Sundae Making

1. Using store-bought ingredients makes sundae-making fast and easy. You can always doll things up, like dissolve some instant coffee in a little hot water and stir it into store-bought caramel sauce to make a coffee-caramel drizzle.
2. Using whole nuts and dried fruit for add-ins can give your sundae extra texture and a big crunch.
3. Roll scoops of ice cream in any kind of crumbs, crunched cereal or chocolate milk powder for an ice cream "truffle."
4. Use mini containers like egg cups, espresso cups and cordial glasses to make mini sundaes.
5. Make a quickie fresh-fruit topping by mashing your favorite berries with a little white or brown sugar.
6. To keep your ice cream from melting as fast, freeze your sundae bowls or dessert dishes overnight.
7. To make your scoops more perfect-looking, dip your ice cream scoop in hot water in between scoops.
8. Use two or more flavors of ice cream in a sundae to add extra flavor and flair.
9. Simply tucking a cookie next to a scoop of ice cream, standing up, can really dress it up.
10. Create an exotic-looking sundae by using a wooden skewer to thread fruit onto, and then stick it into a scoop of ice cream. Use things like berries, ripe peach wedges and banana slices.

For more tips and recipes, visit www.breyers.com or www.facebook.com/breyers.

Mini Coffee Ice Cream Sundaes

4 servings
Prep Time: 25 minutes

• 2 cups Breyers Coffee ice cream
• salted caramel sauce*
• almond whipped cream**
• 1 shot espresso coffee
• 4 amaretti cookies
• chocolate-covered coffee beans

1. Arrange 2 (1/4-cup) scoops ice cream in 4 demitasse coffee cups. Drizzle with salted caramel sauce, then top with almond whipped cream.
2. Pour a little espresso into each cup, then garnish with cookies and coffee beans.
3. *For salted caramel sauce, bring 3/4 cup sugar and 1/4 cup water to a boil over high heat in heavy-duty saucepan until caramel-colored. Remove from heat, then slowly stir in 1/2 cup whipping or heavy cream. Let cool, then stir in 1/4 teaspoon kosher salt. Let stand at room temperature until ready to use.
4. **For almond whipped cream, whip 1/2 cup whipping or heavy cream, 1 teaspoon sugar and 2 drops almond extract in mixing bowl with electric mixer until soft peaks form. Chill until ready to serve.

Snow Ball Sundaes

4 servings
Prep Time: 15 minutes
Freeze Time: 30 minutes

• 2 cups Breyers Mint Chocolate Chip ice cream
• 8 slices (1-1/2 inches thick) store-bought angel food cake
• 1/4 cup hot fudge topping, warmed
• 1/2 cup marshmallow creme, melted*
• chocolate sprinkles

1. Freeze plate 30 minutes. Make 4 (1/2-cup) scoops ice cream and arrange on chilled plate.
2. Place 1 ice cream ball on 1 cake slice, then top with second cake slice. Shape cake around ice cream to encase it, using your hands to completely cover ice cream. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.
3. To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.

*TIP: Easily melt marshmallow creme in a glass measuring cup in the microwave.

Spaghetti and Meatball Sundaes

4 servings
Prep Time: 30 minutes
Freeze Time: 30 minutes

• 12 small scoops Breyers Rocky Road ice cream
• 1 cup chocolate sandwich cookie crumbs
• 2 cups strawberries, trimmed
• 2 tablespoons sugar
• 1 cup Breyers Natural Vanilla ice cream, divided
• 2 store-bought shortbread cookies, crushed

1. Freeze plate 30 minutes. For meatballs, arrange Rocky Road ice cream scoops on chilled plate. Place chocolate cookie crumbs on another plate. Roll scoops, one at a time, in cookie crumbs, then return to chilled plate until ready to serve.
2. For sauce, mash strawberries with sugar in medium bowl using potato masher or fork to make chunky sauce. Stir in additional sugar if desired.
3. To build sundaes, press vanilla ice cream through potato ricer* into 4 dessert bowls for spaghetti. Top each with 3 meatballs, then sauce. Top with crushed shortbread cookie cheese. Serve with a fork!
4. *If a potato ricer is not available, simply scoop ice cream into bowls.

Ice Cream Lollipops

8 lollipops
Prep Time: 15 minutes
Freeze Time: 30 minutes

• 2 cups Breyers Chocolate Chip Cookie Dough ice cream
• chocolate-fudge flavor ice cream topping that freezes
• pink or rainbow sprinkles

1. Freeze plate 30 minutes. Scoop 8 balls ice cream and place on chilled plate. Insert a wooden stick into each ball and freeze at least 30 minutes.
2. Meanwhile, pour ice cream topping into bowl. Dip frozen balls into ice cream topping, twirling to coat. Quickly decorate with sprinkles. Keep frozen until ready to serve.

Source: Breyers

(Family Features) Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.

The "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:

* Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
* Luscious full-color photos of every recipe.
* Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
* A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.

All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.

See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.

Ooey-Gooey Caramel Cake

Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
15 servings

• 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
• 1/4 cup all-purpose flour
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 bag (8 ounces) milk chocolate-coated toffee bits
• 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
• Sweetened whipped cream, if desired
• Caramel topping, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.

Source: Wiley Publishing

(Family Features) Snack time just got a bit sweeter.  These wraps are simple enough to make that even kids can enjoy putting them together. For more snack recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Caramel Apple Wraps

• 3              large apples, any kind
• 1              tablespoon granulated sugar
• 1/4          teaspoon ground cinnamon
• 1              cup fat-free vanilla Greek yogurt
• 1/3          cup creamy peanut butter, or almond butter
• 8-10       fajita-sized tortillas
• caramel sundae syrup

1. Wash and dice apples.  In medium bowl, mix sugar and cinnamon.  Add diced apples to sugar mixture.  Toss apples to coat.
2. In small bowl, stir together yogurt and peanut butter until smooth.
3. Layout tortillas and spread 2 tablespoons yogurt mixture on each.  Spoon small amount of apple mixture at one end of each tortilla.  Start from end with apples and roll tortillas.
4. Drizzle with caramel syrup.

Recipe adapted from Milk Means More.

Source: Culinary.net

(Family Features) With 334 days leading up to December, make the most of the season by enjoying the holiday’s quintessential flavors like gingerbread, peppermint and cinnamon – with double the festive treats to please every taste.

Transform one vibrant holiday flavor into two festive treats that family and friends are sure to love. Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Enjoy this must-have flavor in freshly baked Gingerbread Men Cookies or a Triple Chocolate Gingerbread cake.

Peppermint offers a refreshing, sweet taste that’s perfect for gifted treats like Peppermint Crunch Popcorn and Peppermint Bars. Also, cinnamon stars twice as nice in a Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust and decadent Cinnamon Caramel Swirl Bars.

Find more gingerbread, peppermint and cinnamon treats at McCormick.com.

Gingerbread Men Cookies

Prep time: 20 minutes
Cook time: 8 minutes
Servings: 24

• 3          cups flour
• 2          teaspoons McCormick Ground Ginger
• 1          teaspoon McCormick Ground Cinnamon
• 1          teaspoon baking soda
• 1/4       teaspoon McCormick Ground Nutmeg
• 1/4       teaspoon salt
• 3/4       cup (1 1/2 sticks) butter, softened
• 3/4       cup firmly packed brown sugar
• 1/2       cup molasses
• 1          egg
• 1          teaspoon McCormick Pure Vanilla Extract

1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
2.  
3. In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
4. Heat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
5. Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.

Triple Chocolate Gingerbread

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16

• 1          package (2-layer size) chocolate cake mix
• 1          package (4-serving size) chocolate instant pudding mix
• 4          eggs
• 1          tablespoon McCormick Ground Ginger
• 1          teaspoon McCormick Ground Cinnamon
• 1/2       teaspoon McCormick Ground Allspice
• 1/2       cup sour cream
• 1/2       cup vegetable oil
• 1/2       cup molasses
• 1/2       cup water
• 1          cup miniature chocolate chips
• nonstick baking spray with flour

1. Heat oven to 350° F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.
2. Pour into 10-cup Bundt pan prepared with nonstick spray.
3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

Peppermint Bars

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 36

Brownies:

• 1          family-size package fudge brownie mix

Peppermint Filling:

• 5          cups confectioners’ sugar
• 14        tablespoons butter, melted
• 2          tablespoons heavy cream
• 1          teaspoon McCormick Pure Peppermint Extract
• 1/8       teaspoon McCormick Food Color & Egg Dye, Red

Chocolate Glaze:

• 12        ounces semi-sweet baking chocolate, coarsely chopped
• 1/2       cup (1 stick) butter
• crushed peppermint candies (optional)

1. To make Brownies: Heat oven to 350° F. Prepare brownie mix according to package instructions. Spread on greased, foil-lined, 15-by-10-by-1-inch baking pan.
2. Bake 15 minutes, or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack.
3. To make Peppermint Filling: In large bowl, using electric mixer on medium speed, beat confectioners’ sugar, melted butter, cream, peppermint extract and food coloring until well blended and smooth. Spread evenly over cooled brownies. Refrigerate 30 minutes.
4. To make Chocolate Glaze: In large, microwavable bowl, microwave chocolate and butter on high 2 minutes, until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownies. Sprinkle with crushed peppermint candies, if desired. Cut into bars.

Peppermint Crunch Popcorn

Prep time: 10 minutes
Servings: 16

• 6          cups plain popped popcorn
• 1          bag (12 ounces) candy-coated chocolate pieces
• 12        ounces white baking chocolate, chopped
• 1          teaspoon McCormick Pure Peppermint Extract
• 1 tablespoon red and green sprinkles

1. In large bowl, mix popcorn and candy-coated pieces. Line large, shallow baking pan with wax paper. Set aside.
2. Melt white chocolate according to package instructions. Stir in peppermint extract. Pour over popcorn mixture. Toss to coat evenly. Spread in single layer on prepared pan. Sprinkle evenly with red and green sprinkles.
3. Let chocolate cool and harden completely. Gently break into clusters. Package in cellophane bags with ribbons for holiday gifting.

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Prep time: 30 minutes
Cook time: 8 minutes
Servings: 8

• 1 1/2    cups lightly salted roasted peanuts, lightly crushed
• 3          tablespoons packed brown sugar
• 3          tablespoons butter, melted
• 1          teaspoon McCormick Ground Cinnamon, divided
• 3          tablespoons chocolate milk
• 4          ounces semi-sweet chocolate, coarsely chopped
• 1/2       cup creamy peanut butter
• 2          tablespoons sweetened condensed milk
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       cup heavy cream

1. Heat oven to 350° F. In medium bowl, mix peanuts, sugar, butter and 1/2 teaspoon cinnamon. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among four (4-inch) tart pans with removable bottoms. Press firmly onto bottom and sides of each pan.
2. Bake tart crusts and peanut mixture together 8 minutes. Cool on wire racks.
3. In medium microwavable bowl, microwave chocolate milk on high 45 seconds. Add chocolate; stir until completely melted and smooth. Set aside.
4. In large bowl, using electric mixer on medium speed, beat peanut butter, sweetened condensed milk, vanilla and remaining cinnamon until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tart crusts. Spread chocolate mixture over top.
5. Refrigerate at least 1 hour, or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble.

Cinnamon Caramel Swirl Bars

Prep time: 25 minutes
Cook time: 35 minutes
Servings: 24

• 1 1/2    cups flour
• 2          teaspoons baking powder
• 2          teaspoons McCormick Ground Cinnamon
• 1/4       teaspoon salt
• 1 1/2    cups firmly packed brown sugar
• 1/2       cup (1 stick) butter, melted
• 2          eggs
• 1          tablespoon McCormick Pure Vanilla Extract
• 1          cup coarsely chopped pecans
• 1          package (14 ounces) caramels, unwrapped
• 1/4       cup milk

1. Heat oven to 350° F. In medium bowl, mix flour, baking powder, cinnamon and salt. Set aside.
2. In large bowl, mix brown sugar, butter, eggs, vanilla and pecans until well blended. Add flour mixture; mix well. Reserve 1 cup batter. Spread remaining batter into lightly greased, foil-lined, 13-by-9-inch baking pan. Bake 15 minutes, or until firm.
3. In microwavable bowl, microwave caramels and milk on high 2-3 minutes, or until caramels are completely melted, stirring after each minute. Cool 5 minutes, or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved batter by spoonfuls over caramel layer. With knife, cut through batter several times for marble effect.
4. Bake 15-20 minutes, or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Source:  McCormick

A spin on a classic dessert can either make or break an entire meal. This recipe is without a doubt a winner to make your whole family say, "yum."

This Caramel Cheesecake is smooth and fluffy on the inside, but the outside is topped with warm caramel and toasted, chopped pecans for that sweet and savory crunch you’ve been craving. The recipe is rich and full of that sweet cheesecake flavor. Anyone who likes cheesecake is going to devour this spin-off recipe in seconds.

To make the cheesecake, start by assembling the crust that’s made of crushed wafers, sugar and butter formed to the bottom of your cheesecake pan. Line leftover wafers around the perimeter of the pan to create a sturdy side to give the cheesecake some stability and texture.

Set the crust aside and mix filling ingredients until smooth and blended. It’s important to make sure all the elements are perfectly combined so the consistency of your cake is spot on.

Then it’s time to bake and cool on a wire rack for about an hour after it comes out of the oven. Refrigerate the cheesecake overnight so everything is set and the flavors settle a bit.

Lastly, before serving, prepare the toppings. Microwave to heat the caramels with milk and drizzle over the perfectly baked cheesecake. Finally, sprinkle pecans on top.

This dessert is great for any occasion or just a sweet treat after a long day. It’s satisfying and creamy with some crunch – nearly everything you could ask for in a delicious dessert.

The cool cheesecake topped with the warm caramel makes for a blend of silky, satisfactory bliss. This cheesecake does take some planning ahead, but in the end, it’s totally worth it when you see the reactions of those who take a bite.

For more dessert recipes, go to culinary.net.

Watch video to see how to make this recipe!

Caramel Cheesecake

CRUST:

• 46 crushed wafers
• 1/4 cup sugar
• 1/4 cup butter, melted
• 16-18 whole vanilla wafers for side of form

FILLING:

• 3 8oz. packages cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly whisked

TOPPING:

• 26 caramels
• 2 tablespoons milk
• 1/2 cup chopped pecans, toasted (optional)

1. Preheat oven to 325°.
2. CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.
3. Arrange whole vanilla wafers around sides of pan.
4. FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
5. Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
6. TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Recipe adapted from Taste of Home.

(Family Features) Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sauteing, stir-frying, dressing, marinating and grilling. It can also earn your trust when it comes to baking.

With seven olive oil varieties to fit almost any need, each Filippo Berio olive oil has its own distinct color, aroma and flavor characteristics. Among those seven, the Extra Light Olive Oil offers a delicate aroma and subtle flavor that can complement your favorite baked goods. Its high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through.

Additionally, it provides high levels of mono-unsaturated fat (“good” fat) and low levels of saturated fat (“bad” fat), making it a more nutritional choice when compared to butter or margarine. Because you need less olive oil than butter in baking, you’ll save calories as well.

One easy way to incorporate olive oil in your baked goods is during the prep work: where recipes call for buttering or flouring pans, instead brush the pan with olive oil and dust with flour for the same effect as butter.

Avoid Olive Oil Enemies

Maintain olive oil’s flavor and quality by avoiding exposure to heat, light and air. Be sure to store olive oil in a cool, dark place and not over or near the oven.

Explore more tips and recipes using olive oil at filippoberio.com.

Dark Chocolate Souffle

Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2

• 1/2       tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan
• 1/4       cup granulated sugar, plus additional for coating pan
• 4          ounces 70 percent cocoa dark chocolate
• 1          ounce 30 percent heavy cream
• 3          egg whites
• 2          egg yolks
• pinch of cream of tartar

1. Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar.
2. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.
3. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

Double-Chocolate Olive Oil Cake with Salted Chocolate Caramel Icing

Recipe courtesy of Chef Sharon Sanders
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 8-10

• 1/2       cup, plus 2 tablespoons, Filippo Berio Extra Light Olive Oil, divided, plus additional for coating pan
• 1          cup all-purpose flour
• 1          cup granulated sugar
• 1/4       cup unsweetened cocoa
• 1/2       teaspoon baking powder
• 1/4       teaspoon baking soda
• 1/4       teaspoon table salt
• 1/2       cup half-and-half
• 1          teaspoon pure vanilla extract
• 1          large egg, lightly beaten
• 1/4       cup, plus 1/3 cup, mini dark chocolate chips, divided
• 1          cup canned dulce de leche
• flaky sea salt (optional)

1. Position rack in center of oven and heat to 350° F. Lightly coat 9-inch round cake pan with olive oil and line bottom with parchment paper. Lightly coat parchment with olive oil.
2. In large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Stir in half-and-half, 1/2 cup olive oil and vanilla. With electric mixer, beat in egg until well blended. Scrape batter into prepared cake pan and sprinkle top with 1/4 cup mini chips.
3. Bake cake 25-30 minutes, or until toothpick inserted into center comes out clean. Place cake on cooling rack 10 minutes then turn cake out onto rack and let cool completely.
4. In medium saucepan, heat dulce de leche over medium heat, stirring occasionally, until softened. Add remaining olive oil and chocolate chips and stir until chocolate has melted and mixture is smooth. Remove pan from heat.
5. Transfer cake to serving plate. Pour icing over cooled cake, sprinkle with flaky salt, if desired, and serve.

Double-Chocolate Biscotti

Prep time: 30 minutes
Cook time: 25 minutes
Servings: 40

• 3          cups all-purpose flour
• 1/2       cup cocoa powder
• 1 1/2    teaspoons baking powder
• 1/4       teaspoon ground cinnamon
• 1/4       teaspoon salt
• 1/2       cup Filippo Berio Extra Light Olive Oil, plus 1 tablespoon for coating pans
• 1          cup packed light brown sugar
• 2          eggs, plus 1 egg yolk
• 1/3       cup milk
• 1          tablespoon balsamic vinegar
• 1          cup semisweet or bittersweet chocolate morsels

1. On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.
2. Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.
3. Heat oven to 325° F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.
4. Reduce oven temperature to 300° F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

Source: Filippo Berio

(Family Features) The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Less is not more
If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 15 minutes
Total time: 1 hour
Servings: 4

• 1          pound boneless pork loin
• olive oil cooking spray
• 1          tablespoon Dijon mustard
• 3          garlic cloves, minced
• 2          tablespoons fresh rosemary, thinly sliced

1. Heat oven to 350° F.
2. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.
3. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.
4. In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.
5. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com
Prep time: 20 minutes
Total time: 1 hour, 20 minutes

• 3          large egg whites
• 5          tablespoons sugar substitute, divided
• 1/2       cup half pecans
• 1 1/2    pounds sweet potatoes, peeled
• 1/4       cup unsalted butter stick
• 1/2       cup heavy cream
• 1/2       teaspoon salt
• 1/2       teaspoon pumpkin pie spice
• 1/2       teaspoon cinnamon
• 15        ounces pumpkin (without salt, drained, cooked and boiled)

1. Heat oven to 250° F. Lightly butter baking sheet.
2. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.
3. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.
4. Transfer potato mixture to serving dish and cover with meringue topping.

Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 18

• 1/2       cup heavy cream
• 1/3       cup plain protein powder
• 2          tablespoons stevia
• 6          ounces cream cheese, at room temperature
• 1/3       cup chopped almonds or macadamia nuts
• 1          tablespoon sugar-free caramel syrup
• 1          teaspoon vanilla extract
• 1/8       teaspoon xanthan gum (optional)
• 1/4       teaspoon sea salt or sea salt flakes

1. In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.
2. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.
3. Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.
4. Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

Source: Atkins

(Family Features) Crisp fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples.

These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best.

Find more fall tips and recipes perfect for sharing with your family at musselmans.com.

Caramel Crumble Bars

• 1          box (15 1/4 ounces) yellow cake mix, dry
• 1/2       cup butter, softened, plus 2 tablespoons, divided
• 3/4       cup Musselman’s Apple Butter, plus 3 tablespoons
• 1          egg
• 1          package (11 ounces) caramels, unwrapped
• 2/3       cup walnuts, chopped
• 2/3       cup flaked coconut, sweetened
• 2          tablespoons butter, melted

1. Heat oven to 350° F. Grease 13-by-9-inch baking pan.
2. With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon 1 cup cake mix mixture into medium bowl; set aside.
3. Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.
4. Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.
5. Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted.
6. Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.
7. Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.
8. Break up topping and sprinkle evenly over caramel.
9. Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.

Easy Apple Pie Bars

Prep time: 20 minutes
Cook time: 1 hour
Servings: 20

• Nonstick cooking spray
• 7          cups Granny Smith apples, peeled, cored and diced
• 1          cup Musselman’s Apple Butter
• 1 1/2    teaspoons vanilla extract, divided
• 1/2       cup brown sugar
• 2          frozen pie crusts, defrosted
• 1          egg white
• 2          tablespoons sugar
• 1/2       teaspoon ground cinnamon
• 1          cup powdered sugar
• 2          tablespoons milk

1. Heat oven to 350° F. Grease 9-by-13-inch pan with nonstick cooking spray.
2. Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.
3. Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust.
4. With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover.
5. To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust.
6. Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.
7. To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

Source: Musselman’s Apple Butter

(Family Features) No matter the occasion, every celebration is better with snacks. Whether you’re hosting game day with the guys, catching up with girlfriends, gathering for family movie night or inviting your kids’ friends over for a grade school sleepover, you can’t go wrong with popcorn treats.

Popcorn is the perfect partner for a broad span of flavors, especially when they’re sweet or salty – or both. You can make each mouthwatering bite pop even more by adding texture with crunchy nuts or silky melted chocolate.

Even if you simply serve plain popcorn to your guests, you can feel good about serving healthy, whole grain, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free.

Find more ways to pop up more fun for your next party at popcorn.org.

Caramel-Nut Popcorn Crunch

Yield: 20 pieces

• 10 cups freshly popped popcorn
• 2 cups whole almonds
• 1 cup firmly packed light brown sugar
• 1/2 cup butter or margarine
• 1/4 cup light corn syrup
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda

1. Heat oven to 225° F. Spray 15-by-10-inch baking sheet with nonstick spray.
2. In large bowl, mix popcorn and almonds.
3. In medium saucepan, combine brown sugar, butter and corn syrup. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
4. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
5. Bake 1 hour. Cool completely. Break into pieces and store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

• 6 slices thick-cut bacon
• 1/4 cup pure maple syrup, divided
• 8 cups popped popcorn
• 2/3 cup pecan halves, coarsely chopped
• 2/3 cup dried cranberries
• 2 tablespoons butter or margarine
• 1/4 teaspoon coarse ground black pepper
• 1/4 teaspoon maple extract

1. Heat oven to 400° F.
2. Line jelly roll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes, or until ends of bacon start to curl. Remove and reserve 2 tablespoons bacon drippings. Brush bacon with 2 tablespoons maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
3. In large bowl, combine popcorn, pecans and cranberries.
4. Combine butter, black pepper, maple extract, remaining maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
5. Spread popcorn mixture in jelly roll or roasting pan. Bake 5 minutes. Toss in bacon pieces. Serve warm.

Poppy Chow

Yield: 2 quarts

• 2 quarts popped popcorn
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup creamy peanut butter
• 1 cup milk or semi-sweet chocolate chips
• 1 cup confectioners’ sugar

1. Place popcorn in large bowl; set aside.
2. In microwave safe bowl, combine butter, peanut butter and chocolate chips. Microwave 2 minutes; stir until smooth.
3. Pour chocolate mixture over popcorn and stir until well coated. Sprinkle confectioners’ sugar over popcorn and stir until coated.
4. Cool to room temperature before serving. Store in airtight container, refrigerated, up to 24 hours.

English Toffee Popcorn Bars

Yield: 20 bars

• 2 1/2 quarts popped popcorn
• 1 cup peanuts
• 1 cup flaked coconut, toasted

Toffee:

• 1 1/2 cups butter or margarine
• 1 1/2 cups sugar
• 3 tablespoons water
• 4 1/2 teaspoons light corn syrup

Chocolate Topping:

• 1 1/2 cups (9 ounces) chocolate pieces
• 1 tablespoon shortening

1. Heat oven to 200° F.
2. In large bowl, combine popcorn, peanuts and toasted coconut. Cover bottom of buttered 15 1/2-by-10 1/2-by-1-inch jelly roll pan with half of the popcorn mixture. Keep filled pan and remaining popcorn mixture warm in oven.
3. To make toffee: In heavy 2-quart saucepan, melt butter over low heat. Add sugar and blend well.
   Continue to cook over low heat, stirring constantly, until mixture reaches full boil. Add water and corn syrup; mix well.
4. Wash down sides of pan with pastry brush dipped in water to remove any sugar granules.
5. Cook and stir over low heat until mixture reaches soft-crack stage on candy thermometer (280° F). Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered. Quickly spread and press remaining popcorn mixture into hot toffee. Set aside to cool.
   For topping, melt chocolate and shortening over low heat. Spread over popcorn mixture, making certain any loose pieces are held in place.
6. Cool. Cut into bars. If bars will not be served immediately, wrap in plastic wrap for storage.

Source: The Popcorn Board