Discovery Kids? 24 Piece Baking Set

Discovery Kids? 24 Piece Baking Set 24 Piece baking set includes: Chef's hat, apron, three large frosting bags with three interchangeable tips, eight cookie cutters in fun shapes, one rolling pin, spatula, wood spoon, whisk, and one set of paper baking cups for standard sized muffin pans. Recipes and baking tips also included. Ages 3+. WARNING: CHOKING HAZARD - Small Parts. Not for children under 3 years.

Cranberry-Apple Coffee Cake Holiday Recipe

Cranberry-Apple Coffee Cake

Source: © EatingWell Magazine
Active Time:  45 Minutes
Total Time:  1 Hour 50 Minutes 12 servings
Click here to find out more!
Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.

Equipment: 9-inch springform pan | Make Ahead Tip: Cover and store at room temperature for up to 2 days.


For the Topping:
1/2 cup packed light brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 1/2 cups cranberries, fresh or frozen, thawed, chopped (see Tip)
1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
1/2 cup cranberry juice cocktail, orange juice or apple juice
For the Cake:
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup canola oil
3 tablespoons butter, slightly softened
3/4 teaspoon freshly grated lemon zest
3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 large egg
3/4 cup low-fat milk
2 teaspoons vanilla extract
Kitchen tip
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Kitchen note
A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.


Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
To prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan (see Kitchen note) until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.
To prepare cake: Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 11/2 minutes. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.
Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Sprinkle the remaining 1 tablespoon sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
12 servings – Facts Per Serving:
Calories: 257 Fat. Total: 8g Carbohydrates, Total: 44g
Cholesterol: 25mg Sodium: 112mg Protein: 3g
Fiber: 3g % Cal. from Fat: 28% Fat, Saturated: 2g

Three helpful tips from Emily – CC’ed

California walnuts and chef Emily Luchetti offers 3 helpful tips for baking this holiday season!

Makeover Nutty Monkey Malts

Get all the flavor of a classic diner milkshake with only a fraction of the calories and fat. Flavored with peanut butter and bananas, this is one drink the kids will go crazy for! Taste of Home Test Kitchen

View full post on Taste of Home – Taste of Home


A French term referring to a smooth mixture of chocolate and cream used as cake fillings, glazes and in candy-making. Traditionally, ganache is made by pouring hot cream over chopped chocolate and stirring until the mixture is velvety smooth. Flavorings can be added as well as corn syrup to give a shiny finish to a poured ganache. The proportions of cream to chocolate vary depending on the use.

View full post on Taste of Home – Taste of Home

Susan Jackson Holiday Show #1

Tyson Davis and Susan Jackson prepare holiday recipes on this edition of Statesboro Cooks.

Simple Sliced Watermelon

Slicing and serving a whole watermelon can be time-consuming. To streamline the process, I cut the watermelon in half from end to end, then cut each half the long way into thirds to make six triangular sections. I slice between the flesh and rind the whole length of each section, discard the rind, then cut the melon into 1- or 2-inch slices. I end up with pie-shaped pieces that keep nicely in a covered bowl in my refrigerator, ready for snacking. —Shelby Raines, Alamo, Tennessee

View full post on Taste of Home – Taste of Home

Make to Impress Wrap Up.wmv

Mandy features some impressive Dishes from the Make To Impress Real Women of Philadelphia Challenge.

Rugelach Pastries

Ingredients 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie

Parmesan Munch Mix

“This snack mix is delicious!” What an easy after-school or work treat. Pack up a few individual baggies and toss them into lunch bags as needed. Edie DeSpain – Logan, Utah

View full post on Taste of Home – Taste of Home

Register Login