Quick, easy and delicious to make, this S’Mores Fudge is made with only four ingredients. Add it to your dessert recipe rotation today.

2-2/3 cups semisweet chocolate chips

14-oz can sweetened condensed milk

1 tsp vanilla

2 cups mini marshmallows

Line an 8″ square pan with nonstick foil. Cook chocolate chips and condensed milk in a heavy saucepan over low heat, stirring constantly until melted and smooth.

Cool 2 minutes, then stir in vanilla and mini marshmallows.

Pour into pan and chill for 3 hours, or until firm.

Invert pan, peel off foil and cut into 1″ squares.

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As silly as it may seem, Animal Crackers are a comfort food for me. Mom used to buy me a small box of the Barnum’s Animals while we were with her at the grocery store, and I loved holding on to the small handle, while walking around the store. We couldn’t wait to get into the car so we could open the box and start playing with the animals (hoping none of them were broken) them chomping them down piece by piece; never putting an entire one in my mouth, because I was savoring each bite. I always kept an eye on my brother’s progress with the box because I didn’t want to eat mine too quickly, and have to sit there watching him finish his box of ‘crackers.’  Even when I got older and didn’t join her on the grocery runs, she’d bring them back home for us.

On occasion, when I see them on the store shelves, I grab myself a box and enjoy. Occasionally, I take to making them myself. And when I do, they take me back. (And then there were the Sunshine Toy cookies . . .  OMG!!)

This King Arthur Flour recipe along with the Mrs. Anderson’s Baking animal cracker cookie cutters set (from HIC-Harold Import Company) are just what I needed for my comfort food fix.

• 12 tablespoons (170g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 3 tablespoons (64g) honey
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 cup (89g) oat flour or finely ground rolled oats

Beat together the butter, sugar, honey, salt, baking soda, and flavor until well combined.

Add the flour and oat flour, mixing to combine.

Divide the dough in half, flattening each half slightly to make a disk, then wrap in plastic. Refrigerate for at least 1 hour.

Preheat the oven to 350°F. Lightly grease several baking sheets, or line them with parchment.

Take one piece of dough out of the refrigerator, and turn it out onto a lightly floured surface. Roll the dough 1/4″ thick.

Dip animal cookie cutters in flour, then use them to cut the dough. Transfer the cookies to the prepared baking sheets.

Bake the cookies for 8 to 10 minutes, until lightly browned around the edges.

Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set.

Transfer the cookies on parchment to a rack to cool completely. Repeat with the remaining dough.

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Put your cookie press to work with this flavorful cookie recipe from Marcato. The almond flour, paired with caramelized cherries are a duo not to be underestimated.

• 300 g (1-1/2 cups) almond flour
• 150 g (3/4 cups) sugar
• 2 egg whites
• 2 tsp vanilla extract
• flaked almonds
• caramelized cherries

Mix and knead the flour with the sugar, vanilla extract and egg whites. Insert the dough into cookie press and create the cookies. Place on the baking sheet, sprinkle with flaked almonds (or sprinkle with colored sugar), and place cherry in the middle of each cookie.

Bake at 180 degrees C (350 degrees F), for 10-12 minutes

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Delicious and slightly crispy, the Starlight Sugar Crisps are the perfect dessert for a party or just to complement your morning cup of coffee.

• 1 package dry yeast
• 1/4 cup lukewarm water
• 3-1/2 cups sifted flour
• 1-1/2 tsp salt
• 1/2 cup butter
• 1/2 cup crisco
• 2 beaten eggs
• 1/2 cup sour cream
• 3 tsp vanilla
• 1-1/2 cup sugar

Soften yeast in water. Sift flour with salt, cut in butter and shortening. Blend in eggs, sour cream, 1 tsp vanilla and softened yeast. Mix well. Cover and chill at least 2 hours.

Mix sugar and remaining vanilla. Sprinkle board with about 1/2 cup of the mixture. Roll one half of the dough to a 16 X 8” rectangle; sprinkle with one tablespoon of vanilla sugar. Fold end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with addition vanilla sugar as needed.

Roll to about 1/4 inch thick. Cut into 4 X 1” strips; twist each strip two or three times. Place on ungreased baking sheets.

Repeat entire process with remaining dough. Bake in 375 degree F oven for 15-20 minutes, until light brown.

Makes about 5 dozen twists.

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Soft, chewy, flavorful, and just plain delicious. These Whoopie Pies are the perfect way to dive right into the flavors of the Fall season.

Filling

• 2, 8 oz. pkg. cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup unsalted butter, room temperature
• 2 tsp vanilla

Cookies:

• 2-3/4 cup flour
• 4-1/2 tsp cinnamon
• 2 tsp baking powder
• 1-1/2 tsp ground nutmeg
• 1-1/2 tsp ground ginger
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cloves
• 1-1/4 cup unsalted butter
• 1-1/2 cup sugar
• 3 Tbsp molasses
• 2 tsp vanilla
• 4 large eggs
• 1-1/4 cup canned pumpkin
• 1/2 cup buttermilk

For Filling:

Beat cream cheese, powdered sugar, butter and vanilla in medium bowl until smooth.

For cookies:

Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.

Using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl to blend.

Add eggs 1 at a time, beating until blended after each addition. Beat in pumpkin.

Bet in dry ingredients in three additions, alternately with buttermilk in two additions, beating until just combined.

Line 2 rimmed backing sheets with parchment. Drop dough by rounded teaspoons onto prepared sheets, spacing 2 inches apart. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes. Cool cookies on sheet.

Spread 2 Tbsp filling on flat side of one cookie. Top with second cookie, forming sandwich.

Makes 24

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I just can’t keep these in the house they’re so good! For breakfast, snack, and dessert, these raspberry bars are delicious alone, or when topped with homemade vanilla ice cream.

• 1 ½ cups sweetened flaked coconut
• 1 ¼ cups all-purpose flour
• ¾ cups packed light brown sugar
• ¼ cup granulated sugar
• ½ tsp salt
• 1 ½ sticks (3/4 cups) cold, unsalted butter, cut into pieces
• 1 ½ cups old-fashioned oats
• ¾ cup seedless raspberry jam

Preheat oven to 375 degrees F

Spread ¾ cup coconut evenly on a baking sheet and toast in the middle of the oven, stirring once, until golden, about 8 minutes, then cool.

Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until well combined.

Reserve ¾ cup dough, then press remainder evenly onto bottom of a buttered 13-by9-inch metal baking pan and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in the middle of oven until golden, 20 to 25 minutes, then cool completely in a pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in a 1 piece and transfer to a cutting board.

Cut into 24 bars.

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These festive holiday cookies are made even more tasty with the addition of peppermint. Perfect for giving to Santa, or just eating yourself!

• 1 cup butter, softened
• 1-1/2 cup sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 2- 1/2 cups all-purpose flour
• 1- 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Red food coloring paste or gel

Beat butter with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add egg and extracts, beating until combined.

Stir together flour, baking powder, and salt in a small bowl. Gradually add to butter mixture, beating on low speed just until blended.

Divide dough in half; add desired amount of red food coloring to 1 portion, and knead until color is distributed. Shape dough halves into disks; wrap in plastic wrap, and chill until firm, about 1 hour.

Divide each half of dough into 2 equal portions. Roll out each portion on floured wax paper into an 8-inch square, trimming edges if necessary.

Invert 1 white dough square onto 1 red dough square; peel wax paper from white dough. Tightly roll up dough, jelly-roll fashion, peeling wax paper from red dough as you roll. Repeat with remaining dough squares. Wrap rolls in plastic wrap, and chill 2 hours.

Preheat oven to 350°F. Remove dough from refrigerator, and cut into 1/4-inch-thick slices; place slices 2 inches apart on parchment paper-lined baking sheets. (Keep unbaked dough chilled while baking cookies.)

Bake, in batches, in preheated oven until bottoms are lightly browned, 10 to 12 minutes. Remove cookies from pans to wire racks, and cool completely.

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Don’t leave me alone in the house with these! They are a marriage of my favorite things — chocolate, pecans and toffee. So easy to make on the stovetop!

• 1/2 lb. butter, at room temperature, plus more for pan
• 1/3 cup water
• 1 cup sugar
• 2 cups chopped pecans, plus ore halves (optional) for the top
• 8 ounces semisweet chocolate
• 2 Tbsp light corn syrup

Butter a 9-inch square baking pan, line with parchment paper that extends over two sides. Butter the parchment paper.

Place the butter and the water in a large saucepan. Cook over medium-high heat until the butter is melted. Add the sugar and stir constantly until dissolved and the mixture comes to a boil. Cook until the mixture is dark amber in color. Remove from her and stir in the chopped pecans. Pour into the prepared baking pan, and let stand at room temperature until completely cooled.

Place the chocolate and corn syrup in a bowl (or pan) set over a pan of barely simmering water. Stir occasionally until combined and melted. Allow to slightly cool, then spread over the top of the toffee. Arrange the pecan halves on the top. Let sit at room temperature until chocolate is cooled and completely set. Cut into pieces and enjoy.

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These flavorful cookies are addictive. Featuring a trio of spices — cinnamon, nutmeg and ginger – and a crisp bite, they disappear faster then I can make them.

• 3/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp each – cinnamon, nutmeg, ginger
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 tsp vanilla
• 1-1/2 cups quick-cooking oats
• 1/2 cup chopped walnuts
• 1/2 cup chopped raisins (or use all walnuts)
• 2 Tbsp sugar and 1/4 tsp cinnamon for topping

Mix together flour, baking soda, salt and spices.

Beat butter and sugars together in a bowl until fluffy.

Add egg and vanilla, then beat until incorporated.

Gradually stir in flour mixture, until blended, then add the oats, walnuts and raisins.

Drop rounded teaspoons of dough 2-1/2 inches apart onto a lightly greased cookie sheet. Flatten each cookie with the bottom of a glass that has been buttered and dipped into a mixture of 2 tablespoons sugar mixed with 1/4 tsp cinnamon.

Bake at 350 degrees F for 8-10 minutes. Remove to wire rack to cool

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A refrigerated bar that is a step above Rice Krispie Treats. You make the choice on whether or not you’ll share this one with the kids!

For the crispy crust

• 1-3/4 cups crisped rice cereal
• 1/4 cup sugar
• 3 Tbsp light corn syrup
• 3 Tbsp unsalted butter, melted

For the milk chocolate/peanut butter layer

• 5 ounces good quality milk chocolate, coarsely chopped
• 1 cup creamy peanut butter

For the chocolate icing

• 3 ounces dark chocolate (60-72 percent cacao), coarsely chopped
• 1/2 tsp light corn syrup
• 4 Tbsp (1/2 stick) unsalted butter

Lightly spray an 8-inch square baking pan with a nonstick cooking spray.

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup and use a small wooden spoon to stir until combined. Put a candy thermometer in the saucepan and cook mixture of medium-high heat and bring to a boil. Cook until the mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan. Let the crust cool to room temperature while you make the next layer.

In a large, nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

In a large, nonreactive metal bowl, combine chocolate, corn syrup and butter.

Set the bowl over a saucepan of simmering water and cook, stirring, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate and peanut butter layer, and spread into an even layer. Put the pan in the refrigerator for 1 hour, or until the topping hardens.

Cut into 9 squares and serve.

Source: Best of the Best Cookbook, vol. 12, from the editors of Food & Wine.

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