Make decadent treat-filled desserts during this holiday season

Published 9:00 am Sunday, December 11, 2016

Creating one-of-a-kind desserts doesn’t have to take hours in the kitchen or even exceptional baking skills. With a little imagination and the right tools, you can whip up surprisingly delicious sweets that will surprise and delight your friends and family.

Brownie Cake Cones. - Provided

Brownie Cake Cones. – Provided

Brownie Cake Cones


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3 ounces unsweetened chocolate

2 sticks butter

1/2 cup cocoa powder

2 1/2 cups sugar

3 eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

Vanilla frosting (recipe below) or ice cream


Heat oven to 350 F.

In double boiler, melt chocolate and butter.

When melted, place in large bowl and whisk in cocoa powder until smooth. Add sugar and mix.

Combine eggs and vanilla; gently mix with fork or whisk to break up eggs. Add eggs and vanilla to batter.

Sift together flour, salt and baking powder. Fold in flour until just combined.

Spray 8-cup cake cone pan with nonstick cooking spray. Fill bottom pan with batter to line in middle of pan then place insert on top and snap together.

Place on middle of rack in oven and bake 15-18 minutes. Allow to cool before removing from pan.

Filling suggestions

Graham crackers, chocolate chips and marshmallows

Whipped cream and berries

Ice cream or pudding

Add fillings inside cone, top with vanilla frosting or ice cream, and serve.

Vanilla Frosting


3 sticks butter, unsalted and at room temperature

6 cups powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1/4 cup heavy cream


Using handheld or stand mixer, cream butter on high, about 3 minutes.

Add powdered sugar 1/2 cup at a time, mixing on medium between each addition.

Scrape bowl well. Add remaining ingredients; mix on low until incorporated.

Turn mixer to high and beat frosting until light and fluffy, about 5 minutes.

Use immediately or store in airtight container in refrigerator.

Note: Frosting must be at room temperature prior to using.

Berries and Cream Fluted Pound Cake. - Provided

Berries and Cream Fluted Pound Cake. – Provided

Berries and Cream Fluted Pound Cake


4 sticks butter, room temperature

3 cups sugar

6 eggs

4 teaspoons vanilla extract

3 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk, at room temperature


Heat oven to 350 F.

With stand or handheld mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, scraping between each egg. Add vanilla extract.

Sift flour, baking powder and salt together. Add flour mixture to mixing bowl and slowly add milk while mixing. Mix until just combined.

Spray fluted cake pan with nonstick cooking spray. Fill bottom of both pans with batter to three-quarters full.

Bake on middle rack in oven 20-25 minutes. Allow to cool before removing from pan.

Filling suggestions:

Blueberries, plus additional for topping

Raspberries, plus additional for topping

Strawberries, stem removed and cut into small pieces, plus additional for topping

Vanilla frosting

Fill pockets in bottom layer of pound cake with different berries.

Carefully spread vanilla frosting over top of berries and cake.

Place top layer of cake on top of frosting.

Drizzle warmed up Vanilla Frosting over top of cake.

Decorate top with berries.