Making homemade mac and cheese is worth the extra effort, but the leap from a boxed dinner to homemade can be a humbling journey. I’m a former restaurant chef, now a professional recipe developer, and I’ve tasted or cooked every style of mac and cheese out there. That includes recipes needing anywhere from a single cheese to a blend of 10!

From my 15 years of experience, I have learned that the cheese you use is the most important factor in determining the overall taste and texture of the finished dish.

What is important when choosing a good cheese for mac and cheese?

Not all cheeses are equal when making mac and cheese. Using the wrong cheese is how you wind up with puddles of oil in the pasta, a grainy, gritty taste or tough, chewy clumps of cheese. Some cheeses are better on a charcuterie board than being forced into melty submission for a sauce. Here’s what to keep in mind:

• Meltability: Start with a good melting cheese to achieve a smooth, emulsified sauce that blankets the noodles instead of a cream sauce dotted with lumps of firm cheese. How well a cheese melts has a lot to do with the pH and acidity of the cheese. Cheeses that are made using an acid, like cottage cheese, or cheeses that have high or low acid amounts, like halloumi or feta, may soften when heated but won’t fully lose their shape and melt, which is what you need for mac and cheese.
• Stretch: Who doesn’t like an impressive cheese pull? That long ribbon of stretchy mozzarella on a slice of pizza or from the molten center of a mozzarella stick is visually stunning and a cue that you are about to get a mouthful of rich, chewy cheese. But, for the best mac and cheese, you don’t want overly elastic cheese. It makes serving messy, and the tight texture of highly stretchy cheese competes with the ideal consistency of a good mac.
• Age: The age of a cheese tells you a lot about its flavor and consistency. Fresh cheeses, like ricotta or fresh mozzarella, have more moisture, a soft texture and a subtle milky taste. Longer aged cheeses, like Parmesan, have a sharper, saltier flavor and drier texture. For mac and cheese, the best cheese falls in the middle. It should have a full-bodied taste and be creamy but not wet.
• Flavor: It might be obvious, but cheese is largely responsible for flavoring mac and cheese. It needs to be able to punch through the pasta and dairy in the recipe! Though options like American cheese or cream cheese become smooth and thick when melted, giving the sauce a luscious texture, they are too mild to be the main cheese. On the flip side, strong cheeses like blue cheese or goat cheese are too intense. The best cheese for mac and cheese occupies a middle ground.

What’s the best cheese for mac and cheese?

Considering all the key factors, the cheese I come back to time and again for mac and cheese is cheddar. A semi-hard cheese, cheddar is firm enough to grate or slice but creamy enough to melt smoothly. Mild, medium and sharp cheddar are lightly aged, so they have some acidity, but are not salty or pungent. Skip extra-sharp or farmhouse varieties of cheddar for mac and cheese because their age makes them more prone to separating and becoming oily when heated. Whether you use white or orange cheddar is a personal preference because the color doesn’t impact the taste.

For the best cheddar mac and cheese, keep these helpful tips in mind. First, freshly grate your cheese for optimal melting instead of using a pre-grated variety. Second, when adding cheese to the sauce, stir in small amounts, letting one addition melt before adding more so that the cheese doesn’t have the chance to clump or overheat and separate. Finally, do not let your cheddar-based sauce boil, or it will become greasy and stringy.

The post This Is the Absolute Best Cheese for Mac and Cheese​, According to a Chef appeared first on Taste of Home.

Enter the hot chocolate flight. It’s perfect for people like me who can never decide what to drink so they always want to try a little bit of everything. It also makes a great treat for a snowy day or a countdown to Christmas movie night. Gather your family or friends and start a new tradition this holiday season. From a classic cup with Nutella whipped cream to a spicy, salted version, you’re going to wonder why you haven’t tried this before.

What is a hot chocolate flight?

A hot chocolate flight is the same concept as a flight of beer or a wine tasting, but instead of boozy beverages, you’ll get several different types of hot chocolate. One will likely be a classic hot chocolate and the others will be variations. You might even find a new favorite in the process.

How to Make a Hot Chocolate Flight

Ingredients

• Sugar: The sweet cane sugar balances out the baking cocoa, which is bitter on its own.
• Baking cocoa: Use your favorite baking cocoa for these hot chocolates.
• Salt: Both kosher salt and flaky sea salt are used here. A little goes a long way to counter the sweetness of the sugar and the bitterness of the cocoa.
• Hot water: Hot water and milk are mixed with the cocoa and sugar to make this hot chocolate base.
• Milk: Use whole milk for the creamiest version, or low-fat or skim for a lighter version.
• Vanilla extract: A touch of vanilla rounds out this hot chocolate.
• Heavy whipping cream: Use heavy whipping cream to make a nutella-infused whipped cream topping.
• Nutella: Nutella adds a nutty component that pairs perfectly with the chocolate.
• Spices: Ground cardamom, ginger, cinnamon and cayenne will spice up the different hot chocolates.
• Optional toppings: Top your cocoas with miniature marshmallows, sweetened whipped cream or even sprinkles.

Directions

Step 1: Make the hot cocoa base

To make the hot cocoa, combine the sugar, baking cocoa and salt in a saucepan. Add the water and bring it to a boil. Cook and stir for two minutes as it warms. Stir in the milk and heat to serving temperature without letting it come to a boil. As soon as it’s warmed through, remove it from the heat and stir in the vanilla. Whisk the hot cocoa until it’s frothy.

Step 2: Make different flavors

The first serving of classic hot cocoa can be served as is. Prepare the remaining flavors as outlined below.

• Hot chocolate with Nutella whipped cream: Make a Nutella-infused whipped cream for this play on a classic hot chocolate. Whisk the whipping cream until it’s at a soft peak. Add a heaping tablespoon of Nutella, then continue whipping until you’ve reached a firm peak. Serve a big dollop over a cup of classic hot chocolate.
• Cardamom-ginger hot chocolate: This version includes warming spices of cardamom and ginger. Place a pinch each of ground cardamom and ground ginger in the cup of hot chocolate. Mix well until the spices have dissolved and the flavors have melded.
• Cayenne and sea salt hot chocolate: Place a pinch of cayenne in the cup of hot chocolate and stir well. Then, top it with a sprinkle of cinnamon and flaky sea salt.

Step 3: Garnish and serve

If desired, garnish with homemade marshmallows (or store-bought), whipped cream or even sprinkles. I also like to put a cinnamon stick in the cayenne and sea salt hot chocolate, since it’s topped with a dash of ground cinnamon.

How to Serve the Flight

To properly serve a hot chocolate flight, you’ll want to get four of the same glasses, preferably actual glassware with little handles, as opposed to ceramic mugs. That way, you can see the creamy, chocolaty cocoa and all the toppings from the outside. Irish coffee glasses would be perfect if you have them!

You can serve the four glasses in a line on a wooden board like you see at restaurants and pubs. Otherwise, simply plate them on the table, with the classic cocoa first. If you want to make them extra cute, add little signs or make a menu describing each flavor.

The post How to Make a Hot Chocolate Flight for an Extra Cozy Night appeared first on Taste of Home.

There are plenty of ideal cookies for dunking, and they’re even better when you make a whole milk and cookies flight out of it. Inspired by wine tasting flights, this milk and cookies version combines four types of milk along with four different cookie recipes made from one base dough.

What is a milk and cookies flight?

A milk and cookies flight is a special dessert pairing. It matches multiple flavors of milk with complementary cookies. Just like you’d walk through a wine and cheese pairing, this flight offers a fun and creative experience when enjoying dessert. We’ve put together four flavor combinations we love, but you can certainly mix and match to your liking. You can even try this with store-bought cookies.

Our flavor pairings

• Double Chocolate Chunk Cookie + Chocolate Milk: Classic creamy chocolate milk is paired with a deep chocolate cookie with chunks of dark chocolate.
• White Chocolate Macadamia Nut Cookie + Regular Milk: Cut through the sweetness of white chocolate with regular milk. Macadamia nuts add a touch of buttery crunch.
• Pecan Snickerdoodle Cookie + Cinnamon Milk: Add a pinch of cinnamon to regular milk and mix it well. Pair this with a snickerdoodle cookie with chopped pecans for added texture and crunch.
• Birthday Party Cookie + Strawberry Milk: Make a splash with this colorful confetti pairing, combining fruity strawberry milk and festive sprinkles.

How to Make a Milk and Cookies Flight

Ingredients

For the base dough:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the mix-ins:

• 2 tablespoons cocoa powder
• 1/2 cup chocolate chunks
• 1/2 cup white chocolate chunks
• 1/4 cup macadamia nuts, chopped
• 1/4 cup sprinkles
• 1/2 teaspoon almond extract
• 1/4 cup pecans, chopped
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Directions

Step 1: Cream butter and sugar

Cream the butter and sugar in a stand mixer with the paddle attachment. Cream until light and fluffy, about five minutes. Mix in the eggs and vanilla extract until smooth.

Step 2: Add dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda and salt. Gradually beat the dry ingredients mixture into the creamed mixture until the dough is combined.

Step 3: Divide the dough and add mix-ins

Divide the dough into four even portions and add in the mix-ins using separate bowls. For Double Chocolate Chunk cookies, beat in cocoa powder and dark chocolate chunks. For White Chocolate Macadamia Nut cookies, fold in white chocolate chunks and chopped macadamia nuts. For Birthday Party cookies, mix in sprinkles and almond extract. For Pecan Snickerdoodle cookies, fold in chopped pecans.

Transfer the prepared cookie dough sections to the fridge and chill for one hour.

Step 4: Bake the cookies

Preheat the oven to 350F and line two baking sheets with parchment paper. Use a cookie scoop to portion and roll the dough. Each section of dough will make five cookies. Flatten slightly and place 10 on each prepared baking sheet. For the Pecan Snickerdoodles, combine the sugar and cinnamon and roll the dough in the mixture before placing on the baking sheet.

Bake all of the cookies for 12 to 14 minutes until the edges are slightly golden. Once baked, cool the cookies on the baking sheet for five minutes before transferring to wire racks to finish cooling.

How to Serve the Flight

Once your cookies have cooled, it’s time to plate them with milk! Pour the milk into four small glasses. Pair up the cookies with the appropriately flavored milk. Line them up on a board, or set the glasses on the table with cookies on a plate in front. Get creative with different ways to display a cookie flight and consider adding a hand-written or printed little menu detailing the pairings. Cheers!

The post How to Put Together a Milk and Cookies Flight appeared first on Taste of Home.

Ingredients

• 4 cups (32 ounces) water
• 3/4 cup ground coffee

Ingredients

• Ice cubes
• 2 ounces bourbon
• 2 ounces cranberry juice
• 1 ounce orange juice
• 1 ounce ginger-flavored simple syrup
• Whole cranberries, rosemary sprig, cinnamon stick and/or orange wedge, for garnish

Ingredients

• 5 tablespoons butter, divided
• 3 pounds Vidalia onions, sliced into 1/4-in. rings
• 2 teaspoons packed brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1-1/4 cups shredded mozzarella cheese
• 1-1/4 cups shredded cheddar cheese
• 3/4 cup grated Parmesan cheese
• Handful fresh parsley, chopped

Ingredients

• CHEESES:
• Boursin garlic and fine herbs cheese
• Smoked Gouda cheese
• Mimolette cheese
• Havarti cheese
• Blue cheese
• Southern Pimiento Cheese Spread
• MEATS:
• Thinly sliced prosciutto
• Thinly sliced soppressata
• Thinly sliced calabrese
• Mortadella
• BREAD AND CRACKERS:
• Thyme Sea Salt Crackers
• Baguette slices or crostini
• Rye crackers
• FRUITS AND VEGETABLES:
• Sweety drop peppers
• Seedless red, green and purple grapes
• Dried apricots
• PICKLES AND NUTS:
• Marinated Olives
• Rosemary Walnuts
• Cornichons or gherkins
• Marcona almonds
• CONDIMENTS:
• Stone-ground mustard
• Honey
• Fig spread

Ingredients

• 1 cup tapioca pearls
• 2 tea bags
• 2 teaspoons honey or agave nectar
• 1/4 cup milk (of choice)

Ingredients

• 2 medium firm apples, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 package (17.30 ounces) frozen puff pastry, thawed
• 3 tablespoons apricot preserves
• 1/2 teaspoon ground cinnamon
• Confectioners' sugar, for dusting

Ingredients

• 2 large eggs
• 2/3 cup sugar
• 1/2 cup extra virgin olive oil
• 1/3 cup 2% milk
• 1 tablespoon grated orange zest
• 3 tablespoons orange juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Confectioners' sugar

We’re delighted to announce the winners of the 2024 Cookie Exchange, hosted by Taste of Home and Kelsey Elizabeth! Back in October, Ohio bakery owner Kelsey Shepard invited her Instagram followers to join us in Cleveland on December 5. The 300 tickets sold out in three minutes!

On the night of the Cookie Exchange, talented bakers from across the Midwestand even one from Washington Statebraved snowy roads to attend the party with their six dozen carefully crafted cookies in tow. Everyone nibbled their way through countless snickerdoodles, spritz, gingerbread, rugelach and more, then filled a box with their favorites to take home.

While guests mingled and munched, judges (aka the hosts) scouted out the tastiest, most beautiful cookies in the bunch. It was clear that every cookie and bar was made with love, making it a difficult job. These are the treats they couldn’t stop thinking about, in no particular order.

The Top Cookies

Mini Cranberry Pavlovas

Baked by Devin Trout from Lorain, Ohio

These mini meringue nests were crispy on the outside and gooey on the inside, just like a pavlova should be. The judges were smitten with the adorable little jars of homemade cranberry-orange sauce included in Devin’s interactive display.

Decorated Sugar Cookie Cutouts

Baked by Melissa Falk from Avon, Ohio

Melissa describes herself as a decorator first, but her buttery sugar cookies tasted as divine as they looked. She flooded her cutout Christmas trees with royal icing, and scattered edible beads and more icing over the top for a polished design.

An Ode to Lekko Shortbread Cookies

Baked by Alex Welch from Euclid, Ohio

For this year’s cookie exchange, Alex was inspired by a latte at Lekko, her favorite local coffee shop (and “happy place”). She infused a classic shortbread recipe with maple and rosemary flavors, then piped a big ribbon of espresso buttercream on each cookie.

Texas Sheet Cake Cookies

Baked by Tracy Pesho from North Royalton, Ohio

Tracy started off on the Cookie Exchange waitlist, and we’re so glad a spot opened up for her! Her dark chocolate cookies were based on a family recipe for Texas sheet cake. Just like their full-size namesake, Tracy’s moist and chewy cookies were slathered with crackly chocolate icing.

Hungarian Nut Roll Cookies

Baked by Lance Jendrusik from Lorain, Ohio

While most cookies at the exchange were round, Lance’s initially stood out to judges because they were cigar-shaped. The tender, flaky cookies were filled with walnuts, making a wonderful combination of textures.

Iced Brown Butter Oatmeal Cookies

Baked by Elizabeth Tittle from Cleveland, Ohio

Elizabeth elevated a classic oatmeal cookie recipe by browning the butter. The result: a rich, nutty flavor. Her iced cookies were some of the biggest at the exchange, but judges ate every crumb.

A giant congratulations to all the winners!

Cookie Exchange 101

The post Announcing the Winners of Our 2024 Cookie Exchange appeared first on Taste of Home.

Ingredients

• 2 cups nonfat dry milk powder
• 2 cups confectioners' sugar
• 1 cup baking cocoa
• 1/8 teaspoon salt

Ingredients

• 2 cups all-purpose flour (plus more for dusting)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup 2% milk
• 1/4 cup plus 2 tablespoons olive oil, divided
• Optional pizza toppings (pizza sauce, shredded mozzarella cheese, sliced pepperoni, cooked sausage crumbles, sliced olives and/or fresh basil)

Indulging in Bean Box is a lot like having your own coffee sommelier. Bean Box’s independently roasted specialty coffee is available in custom-curated coffee subscription boxes and a la carte. One of our favorite ways to enjoy it, however, is via the Bean Box World Coffee Tour.

VIA MERCHANT

Shop on Bean Box

Bean Box World Coffee Tour

Bean Box offers independently roasted specialty coffee in custom-curated coffee subscription boxes or a la carte.

Shop on Bean Box

What is the Bean Box World Coffee Tour?

Similar to the Bean Box coffee subscription, the Bean Box World Coffee Tour is a fun and tasty way to explore new flavors from across the globe. Each box boasts 16 curated coffee blends, each with its own unique flavor and origin. This chest of coffee beans offers tasting portions of chocolaty Latin American coffees, fruit-forward African roasts, earthy Sumatran blends and lots morethere’s truly something for every coffee fan.

It’s the perfect pick-me-up for yourself or wraps up nicely under the tree for your favorite java junkie. Each purchase also comes with tasting notes, brewing tips and artisan treats. And it’s a gift that gives back, to boot. Bean Boxs farm-to-cup model supports over 50 independent roasters, ensures premium wages for farmers and promotes diversity within the coffee industry.

How We Tested Bean Box

Our team of editors and product testers is already very familiar with Bean Box. In fact, former Editor Madi Koetting ravedabout Bean Box in her review of the service. Over the course of two months, Madi enjoyed blends like Colombia del Campo, Ethiopia Yabitu Koba Natural and Cafe Carmelita, noting that each was just as fresh and flavorful as the last.

“Aside from excellent, curated coffee, what really blew me away was the learning experience gained from my Bean Box subscription review,” says Madi. “Not only does the bag include tasting notes, roast strength and a fun little description about the tasting experience, but it also notes where the beans are from and the exact date they were roasted. These little details set Bean Box apart from other coffee brands.”

Where to Buy

Through December 31, snag the Bean Box World Coffee Tour for yourself or for a globe-trotting loved one. The box retails for just $100, but we’ve also seen markdowns on this all-inclusive tasting experience. Hurry, thoughonce these beans are gone, they’re gone for good!

The post The Bean Box World Coffee Tour Is the ULTIMATE Gift for Coffee Lovers appeared first on Taste of Home.

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 medium Yukon Gold potatoes, sliced 1/8-in. thick
• 1-1/2 cups shredded Parmesan cheese
• 2 teaspoons minced fresh thyme

Ingredients

• Whole fresh cranberries
• 1 fresh rosemary sprig
• Sparkling wine or sparkling water

Ingredients

• 8 medium lemons
• 2 cups sugar
• 2 cups water
• 1-1/2 cups superfine sugar

For 11 months out of the year, a Shirley Temple is a fruity drink made with grenadine, lemon-lime soda or ginger ale and maraschino cherries. In December, we add a swirl of whipped cream and a maraschino cherry to make a Santa hat right on top of the drink!

What’s in a Santa’s Hat Shirley Temple?

In addition to the ingredients in a classic Shirley Temple, this holiday beverage has cranberry juice to enhance the red color of the drink. It also offers a tart edge to cut through the sweetness of the soda and grenadine. The whipped cream from the hat makes the drink a little creamy when it’s sipped, like a dirty soda.

This idea comes from a popular recipe-sharing Facebook page. To make a Shirley Temple garnished with Santa’s hat, you’ll need the following:

• 1/2 cup Sprite, 7Up or ginger ale
• 1/2 cup cranberry juice
• 1 ounce grenadine
• Whipped cream
• 1 maraschino cherry
• Ice

Fill your favorite type of cocktail glass with crushed ice, then add the soda. Pour in the cranberry juice and grenadine, pipe a generous mound of whipped cream over the top, and add a cherry. Homemade whipped cream will top the drink in a pretty swirl, but canned works too! To be extra fancy, pop in a sprig of rosemary or top the whipped cream with candied cranberries.

The post People Are Obsessed with This ‘Santa Hat’ Shirley Temple appeared first on Taste of Home.

Ingredients

• 2 slices white bread
• 3 tablespoons creamy peanut butter
• 3 tablespoons marshmallow fluff

Ingredients

• 8 cups sliced Yukon gold potatoes (1/8-inch slices)
• 3 tablespoons all-purpose flour
• 2 teaspoons minced fresh thyme, divided
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper, optional
• 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided
• 1-1/3 cups heavy whipping cream
• 2 tablespoons melted butter

Ingredients

• FILLING:
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• PASTRY:
• 2 cans (8 ounces each) refrigerated crescent rolls
• 1 can (10-1/2 ounces) strawberry pie filling
• GLAZE:
• 1/2 cup confectioners' sugar
• 1-1/2 teaspoons light corn syrup
• 1 to 1-1/2 teaspoons 2% milk

Ingredients

• 2 beef ribeye steaks (3/4 pound each)
• 1-1/2 teaspoons salt
• 1 teaspoon coarsely ground pepper

Ingredients

• 2 pounds cubed peeled sweet potatoes
• 3-1/2 cups all-purpose flour, plus extra for rolling
• 2 teaspoons salt
• 1 large egg, room temperature
• 1/4 cup butter
• 1 tablespoon fresh sage
• Optional: Additional melted butter, grated Parmesan, coarsely ground pepper, minced fresh sage

And then, there are new traditions and customs that pop up and just stick. Lately, I’ve seen candied cranberries on my TikTok feed left and right, and I just had to know what the deal was. Sweet and crunchy with just a smidgen of tartness, these little red treats are about to become a part of your annual routine.

What are candied cranberries?

Also known as sugared cranberries, these delectable little spheres are incredibly popular in Russia and have been since long before Soviet times. While native to North America, cranberries are also plentiful in Russia’s northern regions. Russians often use the berries in alcohol, jams, teas and a multitude of other delicious cranberry recipes.

Candied cranberries were harder to come by long ago, but now, they can be easily made in your own kitchen.

How do you make candied cranberries?

This recipe comes from TikTok user @cookiterica, who shared her Russian grandmother’s original recipe.

@cookiterica YOU NEED THESE CANDIED CRANBERRIES IMMEDIATELY!! This is my Russian grandmothers recipe, Lillian approved! #holidayrecipes #easyrecipe #thanksgiving #4ingredients #christmas #holiday #cranberries #motherdaughter #familyrecipe original sound – ERICA & MORGAN

Start by rinsing a bag of raw cranberries and placing them in a large bowl. Fill the bowl with equal parts Prosecco and orange juice, then cover the bowl and let sit in the fridge for a few hours. Next, transfer the cranberries from the liquid into a new larger container (preferably with a lid). Drain as much liquid as you can, but don’t dry them. You can use the leftover Prosecco and orange juice in a cranberry mimosa.

Once they’re transferred, pour half a bag (or more) of confectioners’ sugar on top of the cranberries. Make sure you add enough to fully cover each berry! Place the lid on the container and shake, shake, shake!

When your cranberries are covered, spread them evenly onto a baking sheet and place them in the oven for five to seven minutes at 200F. After baking, let them sit in the fridge for at least 12 hours. After they’re chilled, pop ’em out and enjoy!

The post This 3-Ingredient Recipe for Candied Cranberries Is Pure Christmas Magic appeared first on Taste of Home.

Ingredients

• MINT SYRUP:
• 1/2 cup sugar
• 1/2 cup water
• 1/2 teaspoon peppermint extract
• MOCHA:
• 3/4 cup whole milk
• 1 ounce unsweetened chocolate
• 3 ounces brewed espresso
• Whipped cream and crushed candy canes, for topping

Ingredients

• 2 cups whole milk
• 2 tablespoons Dutch-processed cocoa
• 2 tablespoons sugar
• 4 ounces semisweet chocolate, chopped
• 1/4 teaspoon peppermint extract
• Whipped cream and crushed peppermint candies

Ingredients

• 1-1/2 cups vanilla ice cream
• 1 can or bottle (12 ounces) root beer

Ingredients

• 1-1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/4 cups plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon almond extract
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 3/4 cup peach preserves
• 1 tablespoon grated lemon zest
• 3/4 teaspoon vanilla extract
• 1 cup finely chopped peeled fresh peaches
• TOPPING:
• 2 cups finely chopped peeled fresh peaches
• 3 tablespoons water, divided
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 cup oven-roasted sliced almonds, optional

Ingredients

• 4 cups reduced-sodium vegetable broth or water
• 2 teaspoons dashi powder
• 1-in. piece fresh gingerroot
• 1 package (16 ounces) silken firm tofu, diced
• 1/4 cup miso paste
• 1 tablespoon (1/8 ounce) wakame flakes or chopped nori sheets
• 1 tablespoon reduced-sodium soy sauce, optional
• 3 green onions, thinly sliced