Warm up guests with perfect cocoa, maple cakes

Sandra Lee shares her recipes for easy desserts and drinks — perfect for holiday entertaining or any time you want a warm, sweet treat.

Perfect cocoa
Servings:

Makes 8 drinks

Ingredients

    • 6 (12-ounce) cans evaporated milk
    • 1 cup sugar
    • 3/4 cup cocoa powder, plus more for garnish
    • 1 teaspoon nutmeg
    • ⅔ cup Baileys® Coffee liqueur
    • ⅔ cup Captain Morgan Parrot Bay® Coconut rum
    • Whipped topping, for serving

Preparation

Baking Directions:

In a large pot, whisk together milk, sugar, cocoa, nutmeg, coffee liqueur, and coconut rum. Heat to a simmer over low heat, whisking occasionally. Let simmer for 2 minutes. Serve with whipped topping and a dusting of cocoa powder.

Maple cakes
Servings:

Makes 12 cakes

Ingredients

  • For cakes

    • 1/2 cup maple syrup
    • 1/2 cup heavy cream
    • 1 teaspoon vanilla extract
    • 2 cups baking mix, Bisquick®
    • ⅓ cup chopped walnuts
  • For glaze

    • 1 cup confectioners’ sugar
    • 1 teaspoon pumpkin pie spice
    • 1 tablespoon maple syrup
    • 1/4 cup heavy cream
    • 12 walnut halves, for garnish

Preparation

Baking Directions:

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a medium bowl, beat together egg, maple syrup, heavy cream, and vanilla extract. In a large bowl put baking mix. Add wet ingredients to the baking mix and beat until well incorporated, about 1 minute. Gently stir in chopped walnuts. Fill muffin tins about two-thirds full. Bake until golden brown, about 10 to 12 minutes. Cool before removing from pan and cooling completely on a wire rack. For glaze:Stir together confectioners’ sugar with pump­kin pie spice, maple syrup, and heavy cream.  Whisk slowly until a thick but pourable con­sistency is reached. Dip cakes into the icing bowl to coat the top, and garnish each with a walnut half.

Spiced coffee cake
Servings:

Makes 10 servings

Ingredients

    • Butter-flavored cooking spray
    • 1 (16-ounce) box pound cake mix
    • 3/4 cup cinnamon applesauce
    • ⅓ cup pasteurized packaged egg whites
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon almond extract
    • 1/4 cup baking mix, Bisquick®
    • 2 tablespoons brown sugar
    • 3/4 cup chopped walnuts
    • 1 (0.74-ounce) packet spiced cider drink mix, Alpine®
    • 1 tablespoon butter, melted
    • Whipped topping flavored with vanilla extract, for serving

Preparation

Baking Directions:

Lightly spray a 6-cup soufflé dish with cooking spray and set aside. Make a foil ring ½-inch thick for soufflé dish to sit on and place inside the bottom of a 5-quart slow cooker.In a large bowl, combine cake mix, apple­sauce, eggs, pumpkin pie spice, and almond extract. Using an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 1 minute on medium speed. Pour into soufflé dish and set aside.In a medium bowl, stir together baking mix, brown sugar, walnuts, cider mix, and melted butter. Sprinkle over cake batter. Use a butter knife to cut through cake and topping to swirl.Place soufflé dish on top of foil ring in slow cooker. Place 5 folded paper towels over slow cooker bowl and secure with lid. Cook on LOW setting for 4 to 6 hours or until tes­ter comes out clean. Do not lift lid to check cake for the first 3 hours.Cool in soufflé dish on wire rack for 15 to 20 minutes before removing and slicing. Serve with whipped topping.

Sandy's spiced wine
Servings:

Makes 10 cocktails

Ingredients

    • 2 bottles red wine, BV Coastal Estates® Cabernet Sauvignon
    • 2 tablespoons light brown sugar
    • 11/2 teaspoons pumpkin pie spice
    • 1/4 cup raisins
    • 2 oranges, sliced, for garnish
    • 10 cinnamon sticks, for garnish

Preparation

Baking Directions:

Combine all ingredients in a large pot. Bring to simmer over medium-low heat, remove from heat, and let steep for 5 minutes. Garnish with cinnamon stick and orange slice. Serve hot.

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