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

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

Find more recipes at redrazz.org.

Watch video to see how to make this recipe!

Mini Razz Crush Tarts

Servings: 8

Red Raspberry Crush:

• 1          bag (12 ounces) frozen red raspberries

Tarts:

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

Glaze:

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

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

Source: Red Razz

(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.

Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.

Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.

Find more holiday dessert ideas at walnuts.org/holiday.   

Rugelach

Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32

Dough:

• 1/2       cup (1 stick) unsalted butter, softened
• 4          ounces cream cheese, softened
• 1          tablespoon granulated sugar
• 1          teaspoon vanilla extract
• 1/2       teaspoon salt
• 1          cup flour

Filling:

• 1/3       cup granulated sugar
• 1          tablespoon ground cinnamon
• 1/2       cup apricot jam
• 1          cup finely chopped California walnuts
• 1/2       cup raisins, chopped
• 2          tablespoons unsalted butter melted

1. To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
2. Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
3. On floured work surface, form dough into ball. Divide into two equal pieces.
4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
5. To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
6. Line two baking sheets with parchment paper.
7. In small bowl, combine sugar and cinnamon; mix well and set aside.
8. On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
9. Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
10. Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
11. Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
12. Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
13. Transfer hot cookies to wire rack and allow to cool completely before serving.

Mexican Wedding Cookies

Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36

• 2          cups California walnuts, toasted, divided
• 2          cups all-purpose flour
• 3/4       teaspoon salt
• 1          cup (2 sticks) unsalted butter, softened
• 1/3       cup granulated sugar
• 1 1/2    teaspoons vanilla extract
• 1 1/2    cups powdered sugar, plus additional (optional)

1. Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
2. In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
3. In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
4. In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
5. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
6. Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
7. Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.

Source: California Walnuts

(Culinary.net) If you’re looking for an easy dessert, this Whoopie Pie recipe is the perfect way to cap off weeknight meals.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Whoopie Pies

• 1          box spice cake mix
• 1 1/2    cups apple butter
• 1/2       cup canola oil
• 2          eggs
• 8          ounces cream cheese
• 4          tablespoons butter
• 3          cups powdered sugar
• 2          tablespoons milk
• 1          teaspoon vanilla

1. Heat oven to 350° F.
2. Line baking sheet with parchment paper.
3. In large bowl, whisk spice cake mix, apple butter, oil and eggs.
4. With ice cream scoop or large tablespoon, spoon batter into rounded heaps, about 2-3 inches in diameter, onto parchment paper. Space spooned batter 2 inches apart.
5. Bake 14 minutes. Let cool.
6. In large bowl, beat cream cheese, butter and powdered sugar until smooth. Add milk and vanilla; beat until blended.
7. Frost flat sides of pie halves and place halves together.
8. Refrigerate and store in sealed container.

This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Caramel Spice Cake

• Nonstick cooking spray
• 1          box spice cake mix
• 1          can (15 ounces) pumpkin
• 1          cup water
• 1/2       cup canola oil
• 3          eggs
• 1 1/2    cups caramel sauce, divided
• 1          package (8 ounces) cream cheese
• 2          tablespoons milk
• 1          cup powdered sugar
• 1          carton whipped topping

1. Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
6. Drizzle remaining caramel sauce over frosting.

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Frosted Banana Cake

• 2          medium ripe bananas
• 1/2       cup butter, softened
• 1 1/2    cups sugar
• 2          eggs
• 1          cup sour cream
• 1/4       teaspoon vanilla extract
• 2          cups flour
• 1          teaspoon baking soda
• 1/4       teaspoon salt

Frosting:

• 1          package (8 ounces) cream cheese, softened
• 1/2       cup butter, softened
• 2          teaspoons vanilla extract
• 3          cups powdered sugar

1. Heat oven to 350° F.
2. Peel, slice and mash ripened bananas; set aside.
3. In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
4. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
5. To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
6. Frost cake. Store in refrigerator until ready to serve.

Maya Gold Chocolate Mousse Cake

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10

•             Melted butter
• 1          tablespoon ground almonds, plus extra for dusting pan
• 2          bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
• 1          bar (3 1/2 ounces) Green & Black’s Maya Gold
• 1 1/2    cups sugar
• 1 1/4    sticks unsalted butter
• 1          pinch sea salt
• 5          large eggs
• confectioners’ sugar or edible gold dust

1. Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
2. In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
3. Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
4. Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.

(Family Features) Lemon is one of many popular tastes of summer.  Enjoy a citrus burst with every bite of these Glazed Lemon Cookies. 

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Glazed Lemon Cookies

Recipe courtesy of Milk Means More

• 1/2       cup unsalted butter, at room temperature
• 3/4       cup granulated sugar
• 1          egg
• 2          tablespoons fresh lemon zest
• 2          tablespoons fresh lemon juice
• 1          teaspoon lemon extract
• 2          cups all-purpose flour
• 1/2       teaspoon baking soda
• 1/2       teaspoon salt

Glaze:

• 2          cups powdered sugar
• 2          tablespoons fresh lemon zest
• 1/4       cup fresh lemon juice

1. Heat oven to 350° F.
2. Line baking sheets with parchment paper; set aside.
3. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.
4. In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.
5. Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough.
6. Bake 15 minutes, or until edges start to brown.
7. Transfer cookies to wire rack to completely cool.
8. To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth.
9. Dip top sides of cookies into glaze for full coverage.

Source: Culinary.net

(Family Features) When it’s cold outside and snow blankets the ground, try heating up the oven and whipping up a batch of Snowball Cookies.  These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach. 

For more cookie recipes, visit www.culinary.net.   

Watch video to see how to make this delicious recipe!

Snowball Cookies

• 1/2         cup shortening
• 1            cup sugar
• 1            egg
• 1            teaspoon vanilla extract
• 2 1/2      cups flour
• 1/4         teaspoon salt
• 1/2         teaspoon baking soda
• 1/ 2        cup Greek yogurt
• 3 3/4      cups powdered sugar
• 1/2         cup butter
• 3            tablespoons milk
• 2            teaspoons coconut extract
• 1            cup shredded coconut

1. Heat oven to 400° F.
2. Cream together shortening, sugar, egg and vanilla extract.
3. Sift together flour, salt and baking soda.  Add mixture to wet ingredients, alternatively adding in Greek yogurt.
4. Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.
5. Bake 8 minutes.  Transfer to cooling rack immediately.
6. In medium bowl, using a mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined.  Beat on high until frosting is smooth and fluffy.
7. Spread frosting on cookies.  Pour shredded coconut into small bowl.  Press cookies, frosting side down, into shredded coconut.
8. Store in airtight container.

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

You don't have to be a pastry chef to make these delicious little beauties.  With a hint of lemon, these light and fluffy puffs will be a hit at your next gathering.

Lemon Cream Puffs

• 1/2 cup water
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 Eggs

LEMON FILLING:

• 1 egg, beaten
• 1/3 cup sugar
• 3 tablespoons lemon juice
• 2 tablespoons butter, cubed
• 1 cup heavy whipping cream
• 2 teaspoons sugar
• Powdered Sugar

1. Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
2. Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
3. Bake 30-35 minutes or until golden brown. Remove to wire racks.
4. For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.
5. In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
6. Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.

Recipe adapted from Taste of Home.

Source: Culinary.net

Watch video to see how to make this recipe!