When you're craving a slice of something sweet but don't want to bake an entire cake, this mug cake recipe has you covered! Make one for yourself or several to serve as charming individual desserts.

Things You\’ll Need

• 1/4 cup flour

• 1/2 teaspoon baking powder

• 2 tablespoons sugar

• 1/4 teaspoon cinnamon

• Pinch of salt

• 1 tablespoon milk

• 2 tablespoons melted butter

• 2 tablespoons beaten egg or egg substitute

• 1/2 teaspoon vanilla extract

• 3 tablespoons grated carrot

• 2 tablespoons chopped walnuts

• 2 tablespoons cream cheese frosting

Step 1: Combine the Dry Ingredients

Grease the inside of the mug with butter or spray with a coat of cooking spray. Add the flour, baking powder, sugar, cinnamon and salt to the mug.

Step 2: Add the Wet Ingredients

Add the milk, melted butter, egg and vanilla extract to the mug. Stir to combine until the batter comes together.

Step 3: Add the Carrots and Walnuts

Stir in the grated carrot and 1 1/2 tablespoons of the chopped walnuts until well-combined.

Step 4: Microwave the Cake

Place the mug in the microwave and cook for 45 seconds. Check for doneness, and if needed, cook in additional 15-second increments until the center of the cake is done.

Top with a generous dollop of cream cheese frosting and sprinkle with remaining 1/2 tablespoon of chopped walnuts.

Picture this: it's a crisp morning, and the aroma of freshly brewed coffee is lingering in the air. You just finished baking a batch of golden brown apple cider donuts, and now you can sit back with a comforting breakfast and a newspaper in hand. It's the perfect autumn scene, and a few simple steps can make it a reality. Combine a fragrant batter made with apple cider, cinnamon and cloves, and bake it in the oven for 15 minutes. When the donuts are warm and soft, top them with a complementary spiced sugar glaze. These are a must-make for every weekend this fall.

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Things You\’ll Need

• Baking spray

• 2 1/4 cups all purpose flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon, divided

• 1 teaspoon ground cloves, divided

• 1 teaspoon ground nutmeg, divided

• 1/4 teaspoon kosher salt

• 1 cup granulated sugar

• 1 egg

• 1 teaspoon vanilla

• 2 tablespoons butter, melted

• 2 cups 2 percent milk

• 1/2 cup apple cider

• 3 cups confectioner's sugar

Step 1: Make the Donut Batter

Sift the flour, baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of cloves, 1/2 teaspoon of nutmeg and the salt in a medium-sized bowl. Then, in separate large bowl, whisk the granulated sugar, egg, vanilla, butter, 1 cup milk and apple cider. Add the dry ingredients to the wet ones and stir just until combined.

Step 2: Bake the Donuts

Spray the donut pan with baking spray. Transfer the batter into a large resealable bag. Cut a hole in one of the corners and pipe the batter into the donut pan. Bake the donuts at 350 degrees Fahrenheit for 15 minutes, or until an inserted toothpick comes out clean.

Carefully remove the baked donuts from the pan and let them cool on baking racks.

Step 3: Glaze the Donuts

While the donuts cool, mix the confectioner's sugar, 1 cup milk, and a 1/2 teaspoon each of the cinnamon, nutmeg and cloves until smooth. To finish, dip the top half of each donut in the glaze. Let the glaze set, and then dip the donuts in the glaze again to add a second layer. Let the glaze set once more, and then pour a hot cup of coffee. Enjoy!

Things You\’ll Need

• Wire cooling rack

• Clear plastic food-storage container

• Parchment paper

Always store fruit-filled shortbread in the refrigerator.

Shortbread cookies can be stored similarly to other types of cookies or biscuits, but their high fat content means they must be handled carefully to prevent crumbling. It is imperative to store shortbread in a relatively oxygen-free environment and, ideally, in the refrigerator for optimal freshness. Always allow shortbread to fully cool before placing in storage, as the heat will create steam that results in a soggy biscuit. Also, ensure that any frosting used has completely set before arranging the cookies in the food-storage container.

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Step 1

Cool the shortbread cookies by placing them on a wire rack and allowing them to reach room temperature.

Step 2

Arrange plain shortbread cookies in a clear, airtight plastic food-storage container and cover. Alternatively, place plain shortbread cookies in zip-top food-storage bags. Do not overcrowd the container or bag.

Step 3

Arrange fragile, decorated or frosted shortbread cookies in an even layer in a clear plastic food-storage container lined with parchment paper. Separate the stacks of cookies with parchment paper to prevent smearing or sticking.

Step 4

Store shortbread cookies for up to 10 days in the refrigerator or up to seven days at room temperature. Always store shortbread containing a filling in the refrigerator.

Tip

Store hard and soft shortbreads as well as different flavored shortbreads separately to prevent sogginess and the transfer of flavors between cookies.

One of the many holiday traditions we have in my family is Christmas Eve candy making. My specialty? This seriously simple chocolate peanut butter bark. It requires just 3 ingredients, takes less than 20 minutes to assemble, and makes wonderful gifts for friends and family.

If you love the flavor combination of chocolate and peanut butter, be sure to give this recipe a try ASAP!

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Things You\’ll Need

• 16 ounces semi-sweet chocolate, roughly chopped

• 1 cup peanut butter chips

• 16 peanut butter cups, cut in half

Step 1

Place chopped chocolate in a heavy-bottomed saute pan. Over low heat, melt the chocolate, stirring constantly, until completely smooth. Remove from heat.

Step 2

Line a 9×13 inch baking sheet with parchment paper. Pour the melted chocolate onto the prepared pan and smooth with a rubber spatula. Sprinkle the peanut butter chips and peanut butter cups on top of the wet chocolate. Place pan in the refrigerator to set.

Step 3

Once solid, use a sharp knife to chop the bark into rough pieces and serve at once, or store in the fridge until needed, for up to one month.

Look what's hatching! Spring is in the air — and in the kitchen — when you make these festive bunny and chick cupcakes. With their adorable little faces, they'll be the stars of your Easter parties and springtime gatherings. They're super sweet in more ways than one.

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Things You\’ll Need

• Cupcakes

• Baking cups

• Frosting

• Piping bag

• Large round piping tip

• Marshmallows

• Scissors

• Pink sanding sugar

• White fondant

• Fondant roller

• Pink Sixlets candies

• Candy eyeballs

• Yellow icing color

• Orange sprinkles

• Orange candy melts

• Orange paper

• Double-sided tape

Step 1: Bake Cupcakes

Prepare cupcakes either from scratch or from a box mix. I used a box of yellow cake mix. Instead of baking the cupcakes in standard liners, I decided to use baking cups. Baking cups are narrower and taller than cupcake liners, and the thicker paper means that oils from the cupcakes do not bleed into the baking cups. They create a more polished look that's perfect for the bunnies and chicks. I got yellow baking cups for the chicks and pink ones for the bunnies.

Step 2: Prepare the Frosting

Although I used a mix for the cupcakes, I made the frosting from scratch as homemade frosting will pipe better and maintain the height that's needed for the bunnies and chicks. You may already have a favorite icing recipe. Mine is to combine one stick of butter and one half cup of vegetable shortening, blending in a stand mixer on medium for 5 minutes. Gradually mix in 4 cups of sifted confectioner's sugar along with one teaspoon of vanilla extract and a half teaspoon of salt. Touch the frosting with your fingertip. If nothing sticks to your finger, add a teaspoon of water at a time until a little bit of frosting stays on your fingertip when you touch it.

Step 3: Fill the Piping Bag

Cut a hole at the tip of a piping bag and insert a large round piping tip. Scoop half the prepared frosting into the bag, which will be for the bunnies. We'll save the other half of the frosting for the chicks.

Decorating the Bunnies

Step 1: Pipe the Frosting

Twist the open end of the piping bag to seal it and squeeze the piping bag in a circular motion from the outside in to create a swirl.

Tip

If you've never used a piping bag or are nervous about making a swirl, practice on some wax paper first. Then scoop the practice frosting back into the piping bag when you've got the hang of it.

Step 2: Make the Bunny Ears

Cut a large marshmallow diagonally with a pair of scissors.

While the cut side is sticky, dip it in pink sanding sugar.

Do this twice and you'll have a pair of bunny ears.

Position the marshmallow bunny ears in the back of the frosting swirl. The frosting will hold the ears in place.

Step 3: Make the Bunny Cheeks and Teeth

Roll a ball of white fondant between your fingers to create a half-inch ball. You'll need two of these per bunny.

Gently flatten each ball with your thumb to finish the cheeks.

Next, roll a piece of white fondant flat with a fondant rolling pin.

Cut triangles in the fondant with a knife. Bisect the triangles with a score line.

Separate the triangles and you'll have the bunny's buck teeth.

Position the teeth and the cheeks toward the bottom of the frosting swirl.

Step 4: Add the Nose

For the nose, you'll need a pink, round candy. I chose a pink Sixlet, but you can also use a jelly bean or something similar. Position the nose right above the cheeks, pressing it into the frosting.

Step 5: Add Eyes

Place two candy eyeballs above the nose, again pressing them into the frosting. If you can't find candy eyeballs, you can also use miniature chocolate chips.

Decorating the Chicks

Step 1: Dye the Frosting

Add a few drops of yellow gel icing color to the frosting you saved for the chick cupcakes. Stir with a spoon, and add more yellow coloring until your desired shade of yellow is reached.

Step 2: Pipe a Yellow Swirl

Equip a piping bag with a large round piping tip. Fill the piping bag with the yellow frosting.

Pipe a swirl on the cupcake, starting from the outside in.

Step 3: Add Sprinkles

Chicks don't really have a crown like adult chickens do, but it's fun — and tasty — to add some orange sprinkles on top of the frosting to mimic one. If sprinkles tumble onto the body of the chick, that's fine. They add a nice pop of orange to all that yellow.

Step 4: Add a Beak

Trim two sides of an orange candy melt to create a triangular shape. Instead of candy melts, you can use other orange candies like Starburst.

Position the beak on the lower part of the frosting swirl.

Step 5: Add the Eyes

Place two candy eyeballs above the beak.

Step 6: Add Chicken Feet

While this step is optional, adding cute little feet to the chicken is the perfect finishing touch. First, cut some chicken feet shapes out of orange paper.

Then adhere two feet to the bottom of the baking cups with double-sided tape.

Together, these bunnies and chicks will put some spring in everyone's step.