Rose Pavlova Cakes

Indulge in the romance of Valentine's Day with these exquisite Rose Pavlova Cakes. This delicate dessert combines the crisp, meringue base of a classic pavlova with the subtle, floral essence of roses. Topped with a light, whipped cream and adorned with fresh petals and berries, it's the perfect sweet treat to share with your loved one.

Ingredients

• 3 egg whites, at room temperature

• 1 teaspoon dried rose petal powder (Optional)

• ½ cup white sugar, or more to taste

• 1 teaspoon vanilla extract, or to taste

• ½ teaspoon rose extract, or to taste

• 1 teaspoon cornstarch

• 1 ½ tablespoons cream cheese

• 1 cup heavy whipping cream

• 2 tablespoons white sugar

• 1 tablespoon dried rose petals (Optional)

• Berries (optional)

Directions

1. Preheat the oven to 225 F. Line a baking sheet with parchment paper.

2. Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.

3. Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.

4. Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.

5. Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.

6. Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals and berries.

Apple Crisp

No time for pie? Try this simple dessert that's great served with ice cream.

Ingredients

• 10 cups apples, peeled, cored and sliced

• 1 cup white sugar

• 1 tablespoon all-purpose flour

• 1 teaspoon ground cinnamon

• ½ cup water

• 1 cup quick-cooking oats

• 1 cup all-purpose flour

• 1 cup packed brown sugar

• ¼ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ cup butter, melted

Directions

• Step 1

  Preheat oven to 350 degrees F.

• Step 2

  Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

• Step 3

  Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

• Step 4

  Bake at 350 degrees F for about 45 minutes.

Christmas Tea Rings

These are a perfect Christmas treat. Make some to give away, some for Christmas breakfast.

Ingredients

• 1 (1 pound) loaf frozen bread dough, thawed

• ¼ cup butter, softened

• ½ cup brown sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons all-purpose flour

• 1 cup confectioners' sugar

• 1 tablespoon milk

• 1 teaspoon vanilla extract

Directions

• Step 1

  Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.

• Step 2

  Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.

• Step 3

  Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.

• Step 4

  Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.

• Step 5

  Preheat oven to 375 degrees F (190 degrees C).

• Step 6

  Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.

• Step 7

  Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Leftover Halloween Candy Brownies

You wouldn’t want to encourage unhealthy eating habits in your kids. Therefore, you need to take a portion of their candy for their own good. Then you can make these scrumptious brownies to share with you coworkers. ;-)

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup packed light brown sugar

• 1/3 cup butter, softened

• 1/2 teaspoon vanilla extract

• 1 large egg

• 1/2 cup candy-coated milk chocolate pieces (such as M&M's)

• 1/2 cup chopped peanut butter cups (such as Reese's)

• 1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger)

• 1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan.

2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.

3. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.

4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Apple Butter Snickerdoodles

These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite. Give them a try with Bob’s Market Apple Butter!

Ingredients

• 2 ¾ cups all-purpose flour

• ½ teaspoon cream of tartar

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 ¾ cups white sugar, divided

• ½ cup unsalted butter, softened

• 1 large egg, at room temperature

• ½ teaspoon vanilla extract

• ¾ cup apple butter

• 2 tablespoons ground cinnamon

Directions

• Step 1

  Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.

• Step 2

  Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.

• Step 3

  Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

• Step 4

  Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.

• Step 5

  Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are a delightful blend of sweet and tangy flavors that are sure to please your taste buds. Made with fresh strawberries and tart rhubarb, these moist muffins are perfect for breakfast, a snack, or dessert. Each bite offers a burst of juicy fruitiness mixed with the comforting warmth of a freshly baked muffin. Whether enjoyed on their own or paired with a cup of coffee or tea, strawberry rhubarb muffins are a delicious treat any time of day.

Ingredients

• 1 cup bread flour

• ⅓ cup amaranth flour

• ⅔ cup brown rice flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup chopped rhubarb

• ½ cup water

• ¼ cup honey

• 3 tablespoons vegetable oil

• 1 egg

• ½ cup chopped strawberries

Directions

1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.

2. Whisk together rhubarb juice, honey, oil, and egg.

3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.

4. Bake at 375 degrees F for 22 to 25 minutes.