Count down to the new year with twelve cupcakes, each with a designated hour, arranged to suggest a clock. The hands of the clock are made from a clip-art design easily copied onto paper and cut out (see page 340). This clock has a timeless look thanks to the Roman numerals, but you can alter the style of the numbers as you please. You may also want to try your hand at piping a different letter of “Happy New Year” on another dozen cupcakes (or simply frost and serve alongside); in this case, you will need to make a full batch of buttercream.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.