3 New Twists on Iconic Sweets

Get inspired by these twists on iconic sweets and our 85 top-rated desserts- you'll reminisce while scooping up seconds.

Swoon Pies
Swoon PiesSwoon Pies
Ingredients
1 cup
all-purpose flour
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1 cup
graham cracker crumbs
1/2 cup
butter, softened
1/2 cup
granulated sugar
1/2 cup
firmly packed light brown sugar
1
large egg
1 teaspoon
vanilla extract
1
(8-oz.) container sour cream
Parchment paper

Marshmallow Filling
1
(12-oz.) package semisweet chocolate morsels
2 teaspoons
shortening
Toppings: chopped roasted salted pecans, chopped crystallized ginger, sea salt


Preparation
1. Preheat oven to 350°. Sift together flour and next 3 ingredients in a medium bowl; stir in graham cracker crumbs.
2. Beat butter and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until fluffy. Add egg and vanilla, beating until blended.
3. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
4. Drop batter by rounded tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Bake, in batches, at 350° for 13 to 15 minutes or until set and bottoms are golden brown. Remove cookies (on parchment paper) to wire racks, and cool completely (about 30 minutes).
5. Turn 12 cookies over, bottom sides up. Spread each with 1 heaping tablespoonful Marshmallow Filling. Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges. Freeze on a parchment paper-lined baking sheet 30 minutes or until filling is set.
6. Pour water to depth of 1 inch in a medium saucepan over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and shortening in a medium-size heatproof bowl over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat, and let cool 10 minutes.
7. Meanwhile, remove cookies from freezer, and let stand 10 minutes.
8. Dip half of each cookie sandwich into melted chocolate mixture. Place on parchment paper-lined baking sheet. Sprinkle with desired toppings, and freeze 10 minutes or until chocolate is set.

TRY THIS TWIST!
Full Swoon Pies: Increase semisweet chocolate morsels to 1 (16-oz.) package and shortening to 3 tsp. Prepare recipe as directed, dipping cookie sandwiches completely in chocolate mixture. (Use a fork to easily remove sandwiches from chocolate.) Note: Cookie sandwiches may be covered with plastic wrap and stored in refrigerator up to 24 hours.

Related: Watch our Test Kitchen's Take on Deep-Fried Moon Pies

Apple-Cherry Cobbler with Pinwheel Biscuits
Apple-Cherry Cobbler with Pinwheel Biscuits
Ingredients
Apple-Cherry Filling
8
large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 4 1/2 lb.)
2 cups
granulated sugar
1/4 cup
all-purpose flour
1/4 cup
butter
1
(12-oz.) package frozen cherries, thawed and well drained
1 teaspoon
lemon zest
1/3 cup
fresh lemon juice
1 teaspoon
ground cinnamon
Pinwheel Biscuits
2 1/4 cups
all-purpose flour
1/4 cup
granulated sugar
2 1/4 teaspoons
baking powder
3/4 teaspoon
salt
3/4 cup
cold butter, cut into pieces
2/3 cup
milk
2/3 cup
firmly packed light brown sugar
2 tablespoons
butter, melted
1/4 cup
finely chopped roasted unsalted almonds
Serve with: Sweetened whipped cream (optional)

Preparation
1. Prepare Filling: Preheat oven to 425°. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat; stir in cherries and next 3 ingredients. Spoon apple mixture into a lightly greased 3-qt. baking dish. Bake apple mixture 12 minutes, placing a baking sheet on oven rack directly below baking dish to catch any drips.
2. Prepare Biscuits: Stir together 2 1/4 cups flour and next 3 ingredients in a large bowl. Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Roll dough into a 12-inch square. Combine brown sugar and 2 Tbsp. melted butter; sprinkle over dough, patting gently. Sprinkle with almonds. Roll up, jelly-roll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture.
3. Bake at 425° for 15 to 17 minutes or until biscuits are golden. Serve with whipped cream, if desired.

Related: Old-Fashioned Pies & Cobblers

Caramelized Banana Pudding
Caramelized Banana PuddingCaramelized Banana Pudding
Ingredients
1/2 cup
firmly packed light brown sugar
1/4 cup
butter
1/4 teaspoon
ground cinnamon
4
large ripe bananas, sliced
1 cup
granulated sugar, divided
1/3 cup
all-purpose flour
2
large eggs
2 cups
milk
4
large eggs, separated
2 teaspoons
vanilla extract
48
vanilla wafers

Preparation
1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

Related: Mama's Way or Your Way? Desserts

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