(Family Features) The next time a healthy conscience keeps you from enjoying that sweet treat you’re craving, remember that making healthy swaps is all it takes to make those favorite desserts a little better for you.

These Vegan Brownies, for example, are perfect for chocolate lovers looking for a sweet they can enjoy without ditching healthy eating habits. By using versatile California Prunes as a natural sweetener, you can replace processed sugar, fats and eggs in all kinds of recipes. Plus, prunes also add nutrients important for bone and gut health to your everyday diet.

With copper that aids in bone structure along with boron and polyphenols that help with the regulation of bone building and bone breakdown, you can feel good enjoying your family’s favorites while staying on track with health goals. Prunes are also known as a “good gut food,” meaning a single serving (4-5 prunes) can help support a healthy microbiome. High in vitamin K, they can also help improve calcium balance and promote bone mineralization.

Visit californiaprunes.org to find more delicious, better-for-you desserts.

Watch video to see how to make this recipe!

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

• 16        ounces pitted California prunes
• 1/2       cup hot water

Brownies:

• 2          teaspoons vanilla extract
• 1/4       cup cocoa powder
• 1          tablespoon baking powder
• 1 1/2    cups all-purpose flour
• 10        ounces California prune puree
• 2          cups light brown sugar
• 1/2       cup California extra-virgin olive oil
• 6          ounces unsweetened chocolate
• nonstick cooking spray
• flaky sea salt, for garnish

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
7. Cool in pan. Remove then cut brownies into 3-inch squares.

Source: California Prunes

(Family Features) If healthier eating holds a prominent spot on your list of goals, you may feel it’s necessary to eliminate some of your sweetest favorites. However, committing to a nutritionally friendly way of life doesn’t have to leave desserts by the wayside.

Instead, rethinking nighttime treats with better-for-you ingredients like California Prunes as a quick substitution can make healthier eating easy. As a versatile ingredient that can replace added sugar, fats and eggs in all kinds of recipes, prunes can also add nutrients important for bone and gut health.

Plus, the copper in prunes inhibits bone breakdown, while boron plays a role in calcium metabolism and polyphenols can help decrease bone breakdown through their antioxidant power. As a fruit that’s high in vitamin K, which helps improve calcium balance and promotes bone mineralization, prunes are also a “good gut food,” meaning a single serving (roughly 4-6 prunes) can help support a healthy microbiome.

They’re easy to use in recipes that can become favorites in your household such as these Chocolate Energy Balls. Enjoyed as an easy, on-the-go snack, they’re a perfect way to refuel for an adventure, recharge after a workout or to simply savor as a healthy snack.

Chocolate lovers rejoice: This rich, delicious, gluten-free, grain-free Chocolate Covered Prune Fudge Cake is naturally sweetened using prunes instead of added sugar. If brownies are more your style, prunes can also take the place of eggs in these Vegan Brownies for a family-friendly treat that won’t wreck your eating plan.

To find more better-for-you desserts, visit californiaprunes.org.

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

• 16 ounces pitted California prunes
• 1/2 cup hot water

Brownies:

• nonstick cooking spray
• 6 ounces unsweetened chocolate
• 1/2 cup California extra-virgin olive oil
• 2 cups light brown sugar
• 10 ounces California prune puree
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• flaky sea salt, for garnish

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
7. Cool in pan. Remove then cut brownies into 3-inch squares.

Chocolate Covered Prune Fudge Cake

Prep time: 15 minutes
Cook time: 55 minutes
Yield: 1 cake (8 inches)

Cake:

• Coconut oil spray
• 14 tablespoons butter, chopped
• 2 teaspoons vanilla extract
• 3/4 cup cocoa powder
• 10 soft, pitted prunes, chopped small
• 1/3 cup maple syrup
• 6 eggs
• 1/2 cup coconut sugar
• 1 cup almond meal

Ganache:

• 1 cup full-fat coconut milk
• 1 1/3 cups dark chocolate morsels

1. To make cake: Preheat oven to 300 F. Lightly spray bottom and sides of 8-inch springform pan with coconut oil spray. Place round piece of parchment paper in bottom of pan and lightly spray with coconut oil spray.
2. In small saucepan over low heat, place butter and vanilla. Use sieve to sift cocoa into saucepan. Stir with spatula until completely smooth. Remove from heat and set aside.
3. In bowl of food processor fitted with "S" blade, place prunes and syrup. Top with cooled butter mixture then process until smooth. Transfer to large mixing bowl, scraping all chocolate mixture from food processor with spatula.
4. In bowl of stand mixer fitted with whisk attachment, whip eggs and coconut sugar on high speed 7 minutes, or until tripled in volume.
5. Add one-third of egg mixture to bowl with chocolate mixture. Using spatula, gently fold together until completely combined. Add almond meal and remaining egg mixture to bowl and gently fold to combine.
6. Pour batter into prepared pan and bake 55 minutes, or until set. Once cooked through, transfer cake to cooling rack and cool completely in pan.
7. To make ganache: In top of double boiler, melt coconut milk and dark chocolate until completely smooth. Pour prepared ganache over cake. Serve immediately for molten fudge effect or allow to completely set.

Chocolate Energy Balls

Recipe courtesy of Meg van der Kruik on behalf of California Prunes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 24 pieces

Prune Puree:

• 16 ounces pitted California prunes
• 1/2 cup hot water

Energy Balls:

• 1 cup old-fashioned or gluten-free oats
• 2/3 cup toasted, unsweetened shredded coconut
• 1/2 cup creamy natural nut butter (peanut or almond)
• 1/2 cup pecan meal
• 1/2 cup prune puree
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make energy balls: In mixing bowl, stir oats, coconut, nut butter, pecan meal, prune puree, cocoa powder and vanilla until completely combined.
4. Cover and chill in refrigerator 30 minutes. Once chilled, use small cookie scoop or measuring spoon to measure equal-sized amounts of mixture then form into balls by applying gentle pressure to dough using palms. Do not roll as balls will break apart.
5. Store covered in airtight container in refrigerator up to 1 week.

Source:

California Prunes

(Family Features) Supplementing meals and snacks with powerful, versatile ingredients can take healthy eating from bland and boring to delicious and adventurous.

Take your breakfasts, appetizers, dinners and desserts to new heights while maintaining nutrition goals with naturally nutritious and surprisingly versatile California Prunes. Rich and smooth with an ability to enhance both sweet and savory flavors, they can expand your menu with nearly endless powerful pairing options.

One serving of 4-5 prunes packs a powerful punch of vitamins, minerals, antioxidants and fiber. Together, these nutrients form a web of vital functions that support overall health.

Whole, diced or pureed, the versatility of prunes allows you to enhance the flavor of recipes from morning to night in dishes like Citrus Breakfast Toast, which brings together vitamin B6 and copper from prunes and vitamin C from citrus to support a healthy immune system.

Try Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads for a tasty family meal, and while you wait for dinner to cook, you can serve up Prune, Mozzarella and Basil Skewers. These easy appetizers provide several key nutrients. Mozzarella is a good source of calcium and prunes provide vitamin K and copper, all of which support overall bone health.

Make dessert a bit better for you but equally delectable with a vegan option like gluten-free, plant-based Prune and Almond Truffles. The soluble fiber in prunes helps lower serum cholesterol and blunt the effects of excessive sodium in the diet. Nuts like almonds provide good fats that help lower the risk for heart disease.

Find more recipe ideas at CaliforniaPrunes.org.

Caramelized Onion, Mozzarella, Prune and Thyme Flatbreads

Prep time: 15 minutes
Cook time: 1 hour, 30 minutes
Yield: 4 flatbreads

Caramelized Onions:

• 2 tablespoons olive oil
• 1/2 cup butter
• 6 large yellow sweet onions, sliced into thin half circles
• 3 sprigs fresh thyme
• coarse kosher salt, to taste

Flatbreads:

• 4 personal flatbreads
• 1 cup caramelized onions
• 4 ounces fresh mozzarella
• 10 California Prunes, diced small
• 1 tablespoon fresh thyme leaves
• sea salt, to taste
• coarsely ground black pepper, to taste

1. To make caramelized onions: Preheat oven to 400 F.
2. In large stockpot over medium-low heat, warm oil and melt butter. Add onions and cover; cook 20-25 minutes, stirring occasionally. Add thyme sprigs and season with salt, to taste; turn pan lid slightly ajar. Place pot in oven 1 hour, stirring occasionally.
3. To make flatbreads: Preheat oven to broil. On sheet pan, toast flatbreads under broiler 4 minutes, or until toasted, flipping halfway through.
4. Spread 1/4 cup of caramelized onions over each toasted flatbread. Refrigerate leftover onions.
5. Tear mozzarella and place over onions. Divide prunes among flatbreads and place flatbreads under broiler 4-6 minutes until cheese has melted and is beginning to brown.
6. Sprinkle flatbreads with fresh thyme and season with salt and pepper, to taste.

Citrus Breakfast Toast

Prep time: 13 minutes
Cook time: 2 minutes
Servings: 2

Prune Puree:

• 16 ounces pitted California Prunes
• 1/2 cup hot water

• 1 large citrus fruit, peels and piths removed with knife, sliced into rounds
• 1 1/2 tablespoons raw sugar
• 4 tablespoons sunflower butter
• 2 slices whole-grain sourdough bread, toasted to desired darkness
• 2 tablespoons prune puree
• 1 tablespoon sunflower seeds
• 2 California Prunes, finely diced

1. To make prune puree: In blender, pulse prunes and water to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store in airtight container up to 4 weeks.
3. To make bruleed citrus wheels: Place citrus wheels on baking sheet and divide sugar evenly among each piece.
4. Using circular motion, pass flame of culinary torch repeatedly over sugar until it boils and turns lightly charred and amber.
5. To build toast: Spread 2 tablespoons sunflower butter on each piece of toast. Top each with 1 tablespoon prune puree spread evenly across sunflower butter. Sprinkle each evenly with sunflower seeds and diced prunes. Top each with half broiled citrus and serve.
6. Alteration: Use broiler set on high instead of culinary torch to caramelize sugar.

Prune and Almond Truffles

Recipe courtesy of Meg of "This Mess is Ours"
Prep time: 45 minutes
Servings: 24

• Water
• 1 cup California Prunes
• 1 1/2 cups toasted slivered almonds, divided
• 1/4 teaspoon coarse kosher salt, plus additional, to taste, divided
• 1 tablespoon cocoa powder
• 1 1/2 tablespoons vanilla paste or extract
• 1/4 teaspoon almond extract

1. Boil water and pour over prunes. Soak 30 minutes; drain.
2. In food processor fitted with "S" blade, pulse 1/2 cup toasted almonds with salt, to taste, until fine crumbs form. Transfer to shallow bowl and set aside.
3. Add remaining almonds to food processor with 1/4 teaspoon salt and cocoa powder. Pulse 30 seconds to combine. Add prunes, vanilla paste and almond extract; process until combined. Mixture should be creamy with slight texture from almond crumbs. Transfer prune mixture to bowl and refrigerate 1 hour.
4. Once chilled, use small cookie scoop to portion out individual truffles on parchment-lined baking sheet. Gently roll each truffle in reserved toasted almond crumbs. Store on parchment-lined plate in refrigerator up to 2 weeks. Serve chilled.

Prune, Mozzarella and Basil Skewers

Prep time: 5 minutes
Servings: 5

• 5 pieces prosciutto, halved lengthwise (optional)
• 10 California Prunes
• 10 basil leaves
• 10 cherry-size mozzarella balls

1. If using prosciutto, fold each half in half lengthwise so width of prune is wider than width of prosciutto. Starting at one end of prosciutto, wrap one prune; repeat with remaining prosciutto. Set aside.
2. Wrap one basil leaf around each mozzarella ball then thread onto skewer. Thread one prune or prosciutto-wrapped prune onto each skewer.

Source: California Prunes

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

• 1 tablespoon olive oil, divided
• 1 Toufayan Gluten-Free Original Wrap
• 3 tablespoons gluten-free barbecue sauce
• 4 cooked sausage links, crumbled
• 2 cups diced Mozzarella cheese
• 2 tablespoons chopped green onion
• fresh Parmesan cheese, for garnish (optional)
• fresh fennel fronds, for garnish (optional)
• crushed red pepper, for garnish (optional)
• salt, to taste
• pepper, to taste

1. Heat oven to broil.
2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

• 1 stick softened butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 1/4 teaspoons vanilla extract
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups gluten-free flour
• 1 cup semi-sweet chocolate chip

Cookie Layer:

• 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

• 1 stick butter
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 3 eggs
• 3/4 cup gluten-free flour
• 1 teaspoon baking powder
• 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
• 1/4 cup semi-sweet chocolate chips
• vanilla ice cream (optional)
• chocolate syrup (optional)

1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
4. To make cookie layer: Layer cookies on top of cookie dough layer.
5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
6. Pour brownie mixture over cookie layer. Spread evenly.
7. Top with crushed cookies and chocolate chips.
8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two.

It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.

It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.

This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you.

Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt.

Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended.
Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked.

Valentine’s Day means sharing with someone how much you care, and it’s difficult to find a better way than to share something sweet.

This dessert has Valentine’s Day written all over it, however, it can be enjoyed anytime throughout the year and is perfect for a late-night snack if you’re craving something sugary-sweet.

Find more recipes and dessert ideas for every celebration at Culinary.net.

Watch video to see how to make this recipe!

Red Velvet Mug Cake

Servings: 1

• 6          tablespoons flour
• 2          tablespoons sugar
• 1          teaspoon cocoa powder
• 1/4       teaspoon baking powder
• 1/8       teaspoon salt
• 1/3       cup milk
• 2          tablespoons butter, melted
• 2          teaspoons vanilla extract
• 30        drops red food coloring
• 3          tablespoons powdered sugar
• 1          tablespoon cream cheese, softened

1. In 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.
2. In small bowl, mix powdered sugar and cream cheese until smooth.
3. Drop cream cheese mixture into cake batter. Press into batter until covered.
4. Microwave up to 3 minutes until cake is done.

(Family Features) The holidays are filled with delicious food - from indulgent breakfasts to decadent desserts - but snacks can get overlooked. Spice up this holiday season with festive snacks that are perfect for a quick on-the-go bite or a taste of your favorite holiday dessert.

Although beloved in pie, pecans are a versatile nut that can be used beyond the pie shell - add them to a snack mix, incorporate them into granola or munch on them straight from the bag. Delicious and nutritious, 1 ounce of pecans offers 3 grams of plant-based protein and 3 grams of fiber, plus 12 grams of "good" monounsaturated fats and only 2 grams of saturated fat - perfect to power you through long days of holiday shopping.

This holiday season, nosh on a handful of these spiced Gingerbread Pecans for a sweet and savory snack while decorating the house or wrapping presents late at night, or set out a bowl for the family to enjoy.

You can also make snack-sized versions of your favorite holiday desserts to have on-hand when you're craving a quick and tasty treat. Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No-Bake Pumpkin Pecan Pie Bites, while pecan halves provide a festive touch to these Reindeer Pecan Brownies.

Discover more nutritious, delicious and festive recipes at AmericanPecan.com.

Reindeer Pecan Brownies

Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 brownies

• Nonstick cooking spray
• 1 stick (1/2 cup) unsalted butter, melted
• 1 tablespoon pecan or canola oil
• 1 cup, plus 2 tablespoons, granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder (optional)
• 1/4 teaspoon kosher salt
• 20 raw pecan halves, cut in half
• 40 candy eyeballs
• 20 red chocolate candies
• 1/4 cup chocolate chip

1. Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray.
2. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute.
3. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick.
4. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs.
5. Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to "glue" on pecan antlers, candy eyeballs and red candy noses to brownies.
6. Allow chocolate to set before transferring brownies to airtight container.

Note: Brownies will stay fresh for up to three days.

Gingerbread Pecans

Prep time: 5 minutes
Cook time: 40 minutes
Yield: 2 cups (6 servings)

• 1 large egg white, beaten
• 2 cups raw pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons gingerbread spice blend
• 1 pinch salt

1. Preheat oven to 300 F. Line baking sheet with parchment paper; set aside.
2. In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet.
3. Bake pecans 40 minutes, stirring halfway through. Allow pecans to cool completely.

Note: Pecans can be stored in airtight container for up to four days.

No-Bake Pumpkin Pecan Pie Bites

Prep time: 15 minutes
Chill time: 1 hour
Yield: 12 bites (6 servings)

Crust:

• 1 1/2 cups raw pecan pieces
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
• 1 pinch pink salt

Filling:

• 1/3 cup pumpkin puree
• 1/3 cup full fat coconut milk
• 1 teaspoon pumpkin spice
• 1/4 cup maple syrup
• 1 pinch pink salt
• 1 scoop collagen peptides (optional)
• 12 raw pecan halves, for topping

1. To make crust: In food processor, process pecan pieces, drained dates and salt until combined and "dough" starts to form into ball.
2. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.
3. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer.
4. Evenly disperse pumpkin pie filling among openings until tins are about half full.
5. Top each with one pecan half and place in freezer at least one hour.

Source: American Pecan Council

(Culinary.net) Do you know that moment when something sweet hits your taste buds and a smile instantly spreads across your face? It’s almost magic to some. To others it’s just simply bliss. This holiday season, try something that’s simple yet sophisticated for an easy way to ensure smiles all around.

Try an Easy Tiramisu Dip because whether you’re relaxing at home, having a small get-together with friends or joining your annual family gathering virtually, this dip is sure to spread culinary cheer.

The recipe starts with “easy,” and it holds true to its name. With a short list of ingredients and only a handful of instructions, this is something you can whip up (literally) in just a few moments. Also, using minimal tools in the kitchen is always a plus for at-home chefs. The only appliance needed to make this recipe is a mixer.

The outcome is fluffy, rich and sweet with a hint of espresso. It’s not overpowering, however, so little ones or non-coffee lovers can still enjoy this delicious dip.

This is also a unique dessert because it can be served cool or chilled. If you are planning to take a sweet treat to a party this holiday season, this is nearly perfect. No oven time needed and simple to serve to kids and adults alike.

Serve with ladyfingers or fruit to bring that sweetness to a whole new level, and it’s topped with a final sprinkle of cocoa powder to give it that extra appeal. You do eat with your eyes first after all.

Give this one a try and see the faces of your loved ones light up with joy this season. This creamy, tasty dip is sure to impress.

For more easy dessert recipes, visit Culinary.net.

Watch video to see how to make this recipe!

Easy Tiramisu Dip

Servings: 4

• 1          cup heavy whipping cream
• 1          tablespoon espresso powder
• 4          ounces cream cheese, softened
• 8          ounces Mascarpone cheese
• 1/2       cup powdered sugar
• 1          teaspoon vanilla extract
• 2          teaspoons cocoa powder
• wafers or fruit, for dipping

1. In medium bowl, whisk heavy whipping cream and espresso powder until blended.
2. In large bowl, use hand mixer to beat cream cheese until smooth. Add Mascarpone cheese and beat until combined. Gradually add powdered sugar, beating after each addition. Add vanilla extract; beat mixture. Add espresso mixture; beat until soft peaks form.
3. Keep refrigerated until ready to serve.
4. Spoon mixture into serving bowl. Sprinkle with cocoa powder. Serve with wafers or fruit.

(Family Features) With so many traditions and ways to celebrate the holiday season, the options are nearly endless for families looking to spend special moments together. One of the tastiest and most enjoyable activities you can engage in with family and friends is to team up and create sweet eats in the kitchen.

Whether you’re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread, these tasty, dairy-inspired treats from Milk Means More provide heartwarming ways to tingle your taste buds while bringing everyone together.

Cranberry Orange Bread Pudding provides a sweet, fruity, hearty dessert while Peppermint Cheesecake Brownies combine chocolatey goodness with creamy cheesecake and peppermint. Or, for a classic holiday combination, you can turn to Gingerbread Cupcakes with Whipped Vanilla Buttercream.

Find more ways to celebrate the season with sweet eats at milkmeansmore.org.

Peppermint Cheesecake Brownies

Recipe courtesy of Sarah Bates of “The Chef Next Door” 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
• 1/2       teaspoon peppermint extract
• 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

Topping:

• 1/2       cup peppermint baking pieces

1. Preheat oven to 350 F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat on medium speed until smooth and creamy. Add sugar and peppermint extract; beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
3. 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.
4. Pour brownie batter evenly into prepared pan. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip. Bake 20 minutes.
5. Sprinkle top of brownies with peppermint baking pieces and bake 10 minutes until brownies are set. Cool brownies completely in pan on wire rack before cutting into 16 squares.

Cranberry Orange Bread Pudding

Recipe courtesy of Kirsten Kubert of “Comfortably Domestic” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 65 minutes
Servings: 12

Pudding:

• 1          loaf Texas toast or day-old bread
• 1-2       tablespoons softened butter
• 1 1/2    cups fresh cranberries
• 6          eggs
• 3/4       cup granulated sugar
• 3 1/2    cups 2% milk
• 1          teaspoon freshly grated orange zest
• 1/4       cup fresh orange juice
• 1/4       cup unsalted butter, melted and slightly cooled
• 1 1/2    teaspoons vanilla extract
• 1/8       teaspoon ground cinnamon
• 1 1/2    tablespoons coarse granulated sugar (optional)

Orange Custard Sauce:

• 3          egg yolks
• 1/4       cup granulated sugar
• 1          cup half-and-half
• 1/2       teaspoon freshly grated orange zest

1. To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out.
2. Preheat oven to 375 F.
3. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread.
4. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.
5. To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce.
6. Serve bread pudding with warm custard sauce over top.

Gingerbread Cupcakes with Whipped Vanilla Buttercream

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 20

Cupcakes:

• 1 1/2    cups all-purpose flour
• 1 1/2    tablespoons ground ginger
• 2          teaspoons ground cinnamon
• 1/4       teaspoon ground cloves
• 1/2       teaspoon ground nutmeg
• 1/2       teaspoon salt
• 1 1/2    cups unsalted butter, at room temperature
• 1 1/2    cups granulated sugar
• 3          tablespoons molasses
• 4          large eggs
• 2          teaspoons vanilla extract

Whipped Vanilla Buttercream:

• 1          cup (2 sticks) butter, softened
• 2          teaspoons vanilla extract
• 4          cups powdered sugar
• 2-4       tablespoons heavy whipping cream
• 1          pinch salt
• cinnamon, for topping

1. Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.
2. To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
3. In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
5. To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon.

Source: United Dairy Industry of Michigan

(Family Features) For many families, spending special moments with loved ones feels more important than ever this year. Whether you’re spending the holidays with family or inviting them for a virtual call from afar, you can plan ahead to enjoy the same dishes even without being at the same table.

Tap into family favorites like these seasonal sweets that include California Walnuts for rich, holiday-worthy flavor. Overnight Walnut French Toast with Cranberry Walnut Ginger Compote offers a tart-sweet combination perfect for a holiday brunch and allows you to prep the night before and simply pop in the oven when you wake up.

Drizzled with a chocolate-peppermint glaze and finished with walnuts and crushed peppermint candies, a Walnut Chocolate Peppermint Bundt Cake can provide the perfect finish to the festivities. The soft cake and crunchy walnuts contrast for an ultimate texture combination.

Find more sweet holiday recipes at walnuts.org.

Overnight Walnut French Toast with Cranberry Walnut Ginger Compote

Total time: 1 hour
Servings: 12

Cranberry Walnut Ginger Compote:

• 1/2       cup California Walnuts
• 2          cups cranberries
• 1/2       cup orange juice
• 1/2       cup maple syrup
• 1/4       teaspoon ground ginger
• 1          orange, zest only

Overnight Walnut French Toast:

• 8          slices Texas Toast or 1-inch thick slices French bread
• 1/4       cup butter, melted, plus additional for baking dish, divided
• 2 1/2    cups milk or walnut milk
• 1/2       cup sugar
• 2          teaspoons vanilla extract
• 1          teaspoon cinnamon
• 6          eggs

1. To make Cranberry Walnut Ginger Compote: Preheat oven to 350 F. Place walnuts on baking sheet and toast 8 minutes. Remove from heat and chop coarsely.
2. In medium pot over medium heat, combine toasted walnuts, cranberries, orange juice, syrup, ginger and orange zest. Bring to boil and stir frequently 12-15 minutes until cranberries pop and liquid starts to reduce.
3. Transfer to container and refrigerate once cooled.
4. To make Overnight Walnut French Toast: Preheat oven to 350 F.
5. Place bread on baking sheet and bake 5 minutes, or until lightly toasted on outside but still soft on inside. Butter 13-by-9-inch baking dish.
6. In large bowl, whisk milk, sugar, 1/4 cup butter, vanilla extract, cinnamon and eggs. Dip each bread slice in mixture and let soak about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly, if necessary.
7. Cover and refrigerate a few hours or overnight.
8. Preheat oven to 350 F. Bake 50-60 minutes, or until golden brown and somewhat firm to touch. Serve immediately topped with Cranberry Walnut Ginger Compote.

Walnut Chocolate Peppermint Bundt Cake

Total time: 1 hour, 30 minutes
Servings: 16

Cake:

• 1          cup butter, plus additional for greasing pan, divided
• 1/2       cup unsweetened cocoa powder, plus additional for dusting pan, divided
• 1          cup water
• 2 1/4    cups sugar
• 1          teaspoon peppermint extract
• 3          eggs
• 2          cups flour
• 3/4       teaspoon baking powder
• 1/2       teaspoon salt
• 1/4       teaspoon baking soda
• 1/2       cup buttermilk
• 1          cup California Walnut halves and pieces

Chocolate Peppermint Truffle Glaze:

• 1/3       cup dark chocolate chips
• 3          tablespoons butter
• 2          tablespoons milk
• 1/2       teaspoon peppermint extract

Toppings:

• 1/2       cup coarsely chopped California Walnuts
• 1/2       cup crushed peppermint candy

1. To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
2. In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
3. Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
4. In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
6. To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.

Source: California Walnuts

(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: