Blog Posts by MyRecipes.com

Add a little pink to your diet in honor of National Breast Cancer Awareness Month.

Mini Ice-Cream Cakes
Recipes, like many women, look great when they're dressed up in pink, so we're honoring National Breast Cancer Awareness Month with dishes that are not only perfectly pink but also pretty darn tasty. These-bite-size ice cream-and-cake sandwiches are the perfect shade of pink for a baby shower, a little girl's birthday, or any occasion that calls for pink.

Ingredients:
Cooking spray
1 cup sugar
1/3 cup butter, softened
2 large eggs
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups low-fat strawberry ice cream, softened
1 1/2 cups fat-free frozen whipped topping, thawed
1 tablespoon red maraschino cherry juice (optional)
12 red maraschino cherries with stems, drained

Preparation:
Preheat oven to 350°.

Coat a 15 x 10-inch jelly-roll pan

Set out a fiendish spread of appetizers and beverages when you host the annual Halloween costume party.

Bat Bites
These bite-sized bats have an adult-friendly flavor from the goat cheese, cream cheese, and pesto mixture. The kids will love to shape the bats' bodies, decorate their faces, and give them wings.

Ingredients:
1 (4 oz.) package cream cheese, softened 8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto 2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular blue corn chips or free-form wing shapes made from leftover tortillas

Preparation:
Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes. Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils. Insert chip on either side of ball for wings; serve.

Ghoul-Aid Punch

Give your

Instead of hauling all of your leftover Halloween candy to the office or hiding it in a drawer, transform it into amazing treats.

Candy Corn Fudge
Candy corn finds a new home inside this melt-in-your-mouth fudge recipe. An optional drizzle of white and semisweet chocolate adds an easy decoration. Swirl and serve!

Ingredients:
1 7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts, chopped
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional

Preparation:
1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes. 2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring

Death by Chocolate Cake

Ingredients:

2 sticks (1/2 lb.) unsalted butter, cut into pieces

1 pound bittersweet chocolate, finely chopped

8 large eggs, lightly beaten

6 ounces milk chocolate, chopped

6 tablespoons heavy cream

Preparation:

Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan. Wrap pan bottom in heavy-duty foil.

Melt butter and bittersweet chocolate in a large bowl set over a pan of simmering water. Remove bowl, stir to combine and let cool to lukewarm.

Whisk eggs into chocolate mixture until well-combined. Scrape batter into prepared pan.

Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack.

Use the season's signature fruit in creamy sauces, rich casseroles and moist cakes to enjoy the bounty of fall's harvest.

Photo: Beau Gustafson; Styling: Mindi Shapiro LevinePassionate about Pumpkins
Whether you save the flesh of this year's jack-o-lantern or pick up the canned variety at the store, pumpkin is the perfect ingredient for adding festive fall flavor to sauces, soups, desserts, and even pancakes. It's so tasty that letting it go to waste is, well, scary.

Get Pumpkin Recipes











Photo: Leigh BeischPumpkins-Ginger Pancakes with Ginger Butter
Give your tall stack a bright punch of flavor with pumpkin and nutmeg. The batter's creamy texture keeps the pancakes soft and moist-ideal for absorbing the rich ginger butter.

Get Recipe: Pumpkin-Ginger Pancakes with Ginger Butter












Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
Serve an impressive dinner party dessert stuffed in the season's signature fruit. This top-rated recipe calls for all our favorite ingredients: butter, sugar, pecan, cranberries, and a rich Lemon-Vanilla Sauce.

Get Recipe:

Fall in love with these irresistible autumn pies, from Pumpkin Streusel to Pecan Cheesecake.

Photo: Becky-Stayner; Styling: Jan GautroWarm Apple-Buttermilk Custard Pie

This twist on traditional apple pie consistently earns 5-star ratings from our online reviewers. The creamy buttermilk custard makes for truly indulgent apple dessert that's not overly sweet, either. For a flaky piecrust and a crisp streusel, be sure to keep them both chilled until just before baking.

Get Recipe












Photo: Leigh Beisch; Styling: Dan BeckerPumpkin Streusel Pie

Classic pumpkin pie gets a tasty facelift from a homemade oat-and-walnut streusel topping, while the pastry leaves add great fall flair.

Get Recipe















Photo: Jennifer Davick; Styling: Buffy HargettPecan Cheesecake Pie

We think this is the beginning of a beautiful friendship: crunchy chopped pecans and tangy cheesecake. This 8-ingredient recipe is not only easy to prepare, but also a guaranteed crowd-pleaser.

Get Recipe













Photo: Becky Luigart-StaynerPear, Walnut, and Maple Syrup Pie

Sweet pears truly shine in fall desserts, and this pie is no exception. Smooth and mild Comice pears are paired with the deep,

Pumpkins are so much more than colorful decorations-they offer big benefits for your health.

Photo: Randy MayorBenefits
Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It's high in vitamin C and beta carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration. Canned pumpkin has a similar nutrient profile with slightly less fiber than fresh, but more bioavailable beta carotene due to heat used in the canning process.

Get Pumpkin Recipes









Photo: Beau Gustafson; Katie StoddardPumpkin-Cranberry Muffins
Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.

Ingredients:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1

Coleslaw is the salad of choice at most barbecue joints and cookouts and is so much more than shredded cabbage.

Beatriz Da CostaCabbage and Apple Slaw
Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.

Ingredients
2 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 large unpeeled Fuji apple cored, quartered, and thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley
(optional)
Preparation
In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until