Crescent Pizza Pockets

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 25 min
Cook: 14 min

YIELD: 4 pockets

Ingredients

• 1 (8-ounce) can Pillsbury(R) refrigerated crescent dinner rolls
• 1/4 cup pizza sauce
• 3/4 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni (24 slices)
• 1 teaspoon grated Parmesan cheese

Double-Delight Peanut Butter Cookies

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 25 min
Inactive Prep: 30 min
Cook: 10 min

YIELD: 24 cookies

Ingredients

• 1/4 cup dry roasted peanuts, finely chopped
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 (16.5-ounce) roll Pillsbury(R) refrigerated peanut butter cookies, well chilled

Mini Ice Cream Cookie Cups

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 20 min
Inactive Prep: 25 min
Cook: 20 min

YIELD: 24 tartlets

Ingredients

• 1 (16-ounce) package Pillsbury(R) Ready to Bake!(TM) refrigerated sugar cookies (24 cookies)
• 4 teaspoons sugar
• 1/3 cup walnuts, finely chopped
• 1/2 cup semi-sweet chocolate baking chips
• 1/4 cup seedless red raspberry jam
• 1 1/2 cups vanilla bean ice cream, softened
• 24 fresh raspberries

Lone Linguine with White Truffle

Recipe courtesy Nigella Kitchen, Food Network

Prep: 10 min
Cook: 10 min

Yield: 1 serving

Ingredients

• c4 ounces linguine 
• Salt 
• 1 egg 
• 3 tablespoons double cream 
• 3 tablespoons grated Parmesan 
• Few drops white truffle oil, or to taste 
• Freshly ground white pepper 
• 1 tablespoon butter

Churros with Chocolate Dipping Sauce

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Inactive: 10 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

Churros:

• 1/4 cup superfine sugar 
• 2 teaspoons ground cinnamon 
• 2/3 cup plus 2 tablespoons all-purpose flour 
• 1 teaspoon baking powder 
• 1 tablespoon olive oil 
• 1 cup freshly boiled water 
• 2 cups corn or vegetable oil, for deep-frying

Chocolate sauce:

• 4 ounces good-quality dark chocolate (or 1/2 cup chips) 
• 1-ounce milk chocolate (or 2 tablespoons chips) 
• 1 tablespoon golden syrup (recommended: Lyle's), or corn syrup 
• 2/3 cup double cream

Venetian Carrot Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 35 min
Inactive: 35 min
Cook: 40 min

Yield: 8 to 10 servings

Ingredients

Carrot cake:

• 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan 
• 3 tablespoons pine nuts 
• 2 medium carrots, grated (about 2 cups) 
• 1/2 cup golden sultanas 
• 1/4 cup rum 
• 3/4 cup superfine sugar 
• 1 teaspoon vanilla extract 
• 3 eggs 
• 2 1/2 cups almond meal/flour 
• 1/2 teaspoon ground nutmeg 
• 1/2 lemon, zest finely grated and juiced

Mascarpone cream, optional:

• 1 cup mascarpone 
• 2 teaspoons confectioners' sugar 
• 2 tablespoons rum 
• 1 (9-inch) springform or other round cake tin