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Video: Sandra Lee’s decadent dessert and drinks

TODAY recipes
updated 11/14/2011 9:27:28 AM ET 2011-11-14T14:27:28

Recipe: Perfect cocoa

  • 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

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.

Serving Size

Makes 8 drinks

Recipe: Maple cakes

  • 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

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.

Serving Size

Makes 12 cakes

Recipe: Spiced coffee cake

  • 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

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.

Serving Size

Makes 10 servings

Recipe: Sandy's spiced wine

  • 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

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.

Serving Size

Makes 10 cocktails

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