(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar, divided
• 4 tablespoons cornstarch, divided
• 2 tablespoons water
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 5 to 6 cups sliced peeled apples (5 to 6 medium)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
   Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

• 6 cups sliced peeled ripe apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 3/4 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 3 tablespoons sugar
• 1/4 cup cold butter or margarine
• 18 caramels, unwrapped
• 5 tablespoons milk
• 1/4 cup chopped pecans

1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
   Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

(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) Dazzle your guests with a decadent dessert like this Crème Brûlée.  With a rich and creamy filling topped with a sugary crust, these individual-sized sweets can provide a perfect ending to nearly any get-togther.

Find more dessert recipes at www.culinary.net.

Watch video to see how to make this delicious recipe!

Crème Brûlée

• 4          cups heavy cream
• 2          teaspoons vanilla extract
• 2          teaspoons ground cardamom
• 1/2      cup granulated sugar
• 6          egg yolks
• vanilla sugar

1. Heat oven to 300° F.
2. In a medium saucepan, bring the cream, vanilla and cardamom to simmer, whisking occasionally. Do not boil. Remove pan from heat and let rest 10 minutes.
3. In large bowl, whisk together sugar and egg yolks. Slowly whisk warm cream into egg mixture until smooth.
4. Set ramekins into baking dish with sides.  Pour mixture into ramekins.  Pour boiling water into baking dish about half way up sides of ramekins. Bake 40-45 minutes, or until custard is firm.  Chill 1 hour.
5. Before serving, evenly sprinkle vanilla sugar on top.  Use kitchen torch to caramelize vanilla sugar.

Recipe adapted from Milk Means More.

Source: Culinary.net

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars.  Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars.  Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

Spiced Pumpkin Bars

• 2  cups flour
• 2  tsp baking powder
• 2  tsp ground cinnamon
• 1  tsp baking soda
• 1/4  tsp salt
• 4  eggs
• 15 oz can of pumpkin
• 1 2/3  cups sugar
• 1  cup cooking oil
• 3/4  cup chopped pecans (optional)
• 8 ounce package cream cheese, softened
• 1/4  cup butter, softened
• 1  tsp vanilla
• 2  cups powdered sugar (sifted)
• Pecan halves (optional)

1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
3. Spread batter into an ungreased 15x10x1-inch baking pan.
4. Bake in a 350° F oven for 25 to 30 minutes or until  the center comes out clean. Cool completely in pan on a wire rack.
5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

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.

Calling all chocolate lovers!!!  Not only is the pie rich with chocolate, it is easy to make when you need a quick dessert.  Try this recipe and more dessert recipes at culinary.net.

Chocolate Silk Pie

• 1 (9 inch) unbaked pastry shell
• 1 (7 ounce) jar marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 cup heavy whipping cream, whipped

Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Chocolate shavings, optional

1. Preheat oven to 450°. Line pastry shell with a double thickness of heavy-duty foil. Bake 8-10 minutes. Remove foil. Cool on a wire rack.
2. Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter and unsweetened chocolate.
3. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream then pour mixture into crust.
4. Topping:  in a large bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling.
5. Refrigerate at least 3 hours before serving. Garnish with chocolate shavings if desired. 

Recipe adapted from Taste of Home

Watch video of how to make this delicious pie!

Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.

Marshmallow Crescent Puffs

• 1/4 cup granulated sugar
• 2 TBS all-purpose flour
• 1 Tsp cinnamon
• 2 cans refrigerated crescent dinner rolls
• 16 large marshmallows
• 1/4 cup butter, melted

Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 3 teaspoons of milk
• 1/4 cup chopped nuts (optional)

1. Preheat oven to 375° F.  Spray muffin pan with non-stick cooking spray.  
2. In a bowl, mix sugar, flour and cinnamon.
3. Seperate crescent dough into 16 triangles.  Dip 1 marshmallow into the melted butter, then roll in the sugar mixture.  Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry.  Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
4. Bake 12-15 minutes or until golden brown.  Let cool for 1 minute.  Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
5. How to make glaze:  Mix powdered sugar, vanilla and milk.  Add more milk if needed to get desired consistency.
6. Drizzle glaze over warm rolls.  Sprinkle with nuts (optional).  
7. Serve warm.

Recipe adapted from Pillsbury.

Source: Culinary.net

This delicious Pistachio Cake will be a hit at your next get together.  Simple to make and your guests will devour it in minutes.  For more recipes go to www.culinary.net.
 

Pistachio Cake

• 1 package white cake mix
• 1 package instant pistachio pudding mix
• 3 Large eggs
• 1 cup Club Soda
• 3/4 cup canola oil
• 1 cup chopped walnuts

Frosting

• 1 package instant pistachio pudding mix
• 1 cup 2% milk
• 1 carton frozen whipped topping, thawed.

1. Preheat oven to 350° F.  Spray non-stick spray into bundt pan.
2. Combine cake mix, pudding mix, eggs, club soda and canola oil into a large bowl.  Beat mixture on medium speed for 2 minutes.  Add in walnuts and stir.
3. Transfer mix to prepared bundt pan.
4. Bake 40-45 minutes or until toothpick comes out clean from the center.
5. Cool in pan 10 minutes before transferring to plate.
6. For Frosting: Combine pudding mix and milk in large bowl.  Beat mixture on low for 1 minute.
7. Fold in thawed whipped topping.
8. Spread over cake.
9. Refrigerate until serving.

(Family Features) The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

Peppermint Truffle Cookies

• 8          ounces bittersweet baking chocolate
• 1/2       cup (1 stick) butter
• 1          cup sugar, divided
• 1          egg
• 1/2       teaspoon McCormick Pure Peppermint Extract
• 2          cups flour
• 36        milk chocolate kiss-shaped candies, unwrapped

1. Heat oven to 350° F.
2. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
3. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.
4. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Almond Gingerbread Cookies

• 3          cups flour
• 2          teaspoons McCormick Ginger, Ground
• 1          teaspoon McCormick Cinnamon, Ground
• 1          teaspoon baking soda
• 1/4       teaspoon McCormick Nutmeg, Ground
• 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 1/3    cups sliced almonds

1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.
2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat 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 as long as overnight.
3. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
4. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Slow Cooker Peppermint Hot Chocolate

• 1/2       gallon (8 cups) whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1/2       teaspoon McCormick Pure Peppermint Extract

1. Place whole milk, condensed milk, chocolate chips and peppermint extract in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
2. Reduce heat to warm or low to serve.

Red Velvet Crinkle Cookies

• 1 2/3    cups flour
• 1/3       cup unsweetened cocoa powder
• 1 1/2    teaspoons baking powder
• 1/4       teaspoon salt
• 1/2       cup (1 stick) butter, softened
• 1 1/4    cups granulated sugar
• 2          eggs
• 1 1/2    teaspoons McCormick Red Food Color
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       cup confectioners’ sugar
• nonstick cooking spray

1. In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
2. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.
3. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Source: McCormick

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.

10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

• 1 1/2    cups graham cracker crumbs
• 5          tablespoons butter, melted
• 16        ounces cream cheese, at room temperature
• 1 1/2    cups powdered sugar, divided
• 3          tablespoons lemon juice
• 1          tablespoon lemon zest
• 1 1/4    cups heavy whipping cream, divided
• fresh berries

1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
4. Refrigerate cheesecake at least 4 hours, or until firm.
5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

• 1          frozen puff pastry sheet (17.3 ounces), thawed
• 1          large egg
• 1-2       teaspoons milk

Frosting:

• 1/4       cup unsalted butter, at room temperature
• 8          ounces cream cheese, chilled
• 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
• 1          teaspoon coconut extract
• 1/2       teaspoon pure vanilla extract
• 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

• assorted fresh fruit
• powdered sugar, for dusting (optional)

1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
5. Cool completely on wire rack.
6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
9. Spread or pipe coconut cream cheese frosting into middle.
10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)

Source: KitchenAid