Serves 8
Prep: 40 to 45 minutes

1 pound medium-size shell or other short pasta (4 cups)
Salt
2/3 cup olive oil
2 tablespoons fresh lemon juice (1 lemon)
2 small cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Pickled banana or cherry peppers or steamed shrimp (optional), for garnish

1. Bring a large pot of water to a boil over high heat. Stir in the pasta and 1 teaspoon of salt, reduce the heat to medium-high, and cook the pasta, uncovered, according to the package directions until just done, 8 to 9 minutes.

2. Meanwhile, place the olive oil, lemon juice, garlic, and oregano in a large mixing bowl and whisk to combine. Season with salt and black pepper to taste. Set the salad dressing aside.

3. Drain the pasta well in a colander, shaking it to remove the excess water. Transfer the pasta to the large mixing bowl with the dressing. Stir to coat and let the pasta come to room temperature, about 20 minutes.

4. When the pasta is cool, fold in the tomatoes, cucumbers, onion, feta cheese, olives, and mint or parsley. Stir to combine well. Taste for seasoning, adding more salt and/or black pepper if needed. Transfer the salad to a serving bowl and serve at once garnished with the banana peppers or shrimp, if desired, or cover and refrigerate the salad until serving time.

Big Batch: This salad is easy to double or triple, but cook the pasta a pound at a time, and mix the salad one batch at a time.

Tote Notes: Tote this salad right in its serving bowl and bring the optional garnish of peppers or shrimp in a separate container, if you like. Cover the serving bowl with plastic wrap that sticks securely to the rim of the bowl to make traveling less messy. If possible, let the salad come to room temperature before serving. Then stir the salad again and top it with the garnish, if using.

6 large sweet potatoes (about 3 pounds)
4 tablespoons butter
1/3 cup light brown sugar, or to taste
2 tablespoons orange juice
1 tablespoon sherry, or to taste
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/4 cup raisins
18 large marshmallows

1. Scrub the sweet potatoes to remove any dirt, and place in a 3-quart saucepan. Cover with cold water, and place the pan over medium-high heat, covered. Bring to a boil, then reduce the heat, and let the potatoes simmer until they are tender, 20 minutes. Drain and set aside.

2. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly butter or mist with vegetable oil spray a 2-quart glass or ceramic baking dish. Set the pan aside.

3. Cut the butter into tablespoon-size pieces, and place them in a large mixing bowl. When the potatoes are cool enough to handle but still warm, peel, cut into quarters and place on top of the butter in the bowl. Add the brown sugar, orange juice, sherry, salt, and cinnamon. Blend with an electric mixer on low speed until the potatoes are fluffy and the butter has melted, 1 minute. Add the eggs and blend until they are incorporated, 30 to 45 seconds. Fold in the raisins. Turn the sweet potato mixture into the prepared pan.

4. Line up the marshmallows on top of the sweet potatoes, with three across and six down, or whatever pattern works for you. Place the pan in the oven and let it bake until the marshmallows are well browned and the casserole is bubbly, 23 to 27 minutes.

5. Remove and serve at once.

Serves: 8
Preparation time: 20 minutes
Baking time: 20 to 25 minutes

2 tablespoons olive oil, optional
1 1/2 pounds ground lean turkey or beef (see note)
2 packages (1.25 ounces each) low-sodium taco seasoning mix
1 cup water
2 packages (8 ounces each) refrigerated crescent rolls (regular or reduced-fat)

Garnish:
Reduced-fat sour cream
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees.

2. Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutes. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4 to 5 minutes. Turn off the heat and set aside.

3. Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14- by 16-inches on a work surface. Arrange the triangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3- to 4-inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don't get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.

4. Bake the ring until it is golden brown, 20 to 25 minutes. Remove it from the oven to cool for 3 to 4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.

Note: I like to use a little more than a pound of meat. Barb likes to use 2 pounds because she says her kids are really hungry after they get in from school and sports. Suit yourself. A pound seems a little skimpy to me, but two pounds is packed.

Makes 24 cupcakes (2 1/2 inches each)
Preparation time: 30 minutes
Spider chilling time: 30 to 40 minutes
Baking time: 16 to 20 minutes
Assembly time: 15 minutes

24 silver or foil liners for cupcake pans (2 1/2-inch size)

CUPCAKES
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons Dutch process cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

FROSTING:
Buttercream Frosting (recipe below)
6 drops yellow food coloring
2 drops red food coloring

GARNISHES:
24 Chocolate Spiders (recipe follows)
Tiny round decorating candies (optional)
Brown decorating gel (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with silver paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely, 30 minutes.

4. Meanwhile, prepare the Buttercream Frosting. Place G cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the Chocolate Spiders. Place a small round decorating candy in the center of each eye, if desired. Place a spider on top of each cupcake. There will be 6 extra spiders for additional platter garnish or simply to enjoy. If you wish, pipe a web on the platter using brown decorating gel. The cupcakes are ready to serve.

Store these cupcakes, uncovered or in a cake saver, at room temperature for up to 2 days or in the refrigerator for up to 1 week. Or freeze the unfrosted and undecorated cupcakes in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before frosting, decorating, and serving.

CHOCOLATE SPIDERS
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.

1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.

2. Measure out 1 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.

3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the confectioners' sugar, cereal, and the small chow mein noodle pieces until blended. Line a baking sheet with waxed paper. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on one side and 4 on the opposite side. Space them evenly apart. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.

4. Once chilled, remove them from the waxed paper by pushing up from the underside of the waxed paper.

Store the spiders in a plastic storage container at room temperature for up to 2 days.

the Cupcake Doctor says . . .
Here's something to remember when you're making orange-colored frosting: Use drops of yellow
and red food coloring in a 3 to 1 ratio, adding for example, 6 drops yellow and 2 drops red.

the Cupcake Doctor says . . .
Once the frosting for the cupcakes is made, reserve a small amount of it to pipe on each spider for its eyes.

BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature (see "the Cupcake Doctor says" below)
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.

2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

If you are in a hurry, frost them, unfilled, with a little whipped cream, or lighten up the filling mixture with a little whipped cream and use it as a frosting instead. Or just fill the cupcakes and dust them with confectioners' sugar instead of adding the meringue. But if you go all the way, serve them when they are still a little warm, and you will have one stupendous cupcake with a surprise inside.

From Cupcakes from the Cake Mix Doctor, page 75

24 paper liners for cupcake pans (2 1/2-inch size)

CUPCAKES

1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring

FILLING

1 can (14 ounces) sweetened condensed milk
1/3 cup Key lime juice (see "the Cupcake Doctor says" below)

COCONUT MERINGUE

1/4 teaspoon cream of tartar
Reserved 3 large egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: With a citrus zester or fine grater, zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 tablespoons. Set aside. Separate 3 of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.

3. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.

4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Increase the oven heat to 450 degrees F.

5. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.

6. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.

7. Prepare the meringue: Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add the coconut flavoring and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks). Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, 5 to 6 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

Store these cupcakes, in a cake saver at room temperature, for up to 3 days.

The Cupcake Doctor Says:
It's important to buy real Key lime juice for this recipe. It has a different flavor from Persian lime juice-it's fresher and more tart tasting. Many supermarkets carry Key lime juice in the juice aisle, so you won't have to visit a specialty store. Once opened, store the bottle in the refrigerator for a month of so. You will have plenty left to make a Key lime pie!

Cupcakes

24 paper liners for cupcake pans (2 1/2 -inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see "the Cupcake Doctor says")
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
White Chocolate Peppermint Cream Cheese Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop N cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

4. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor Says

Use reduced-fat sour cream, and you'll sacrifice only fat and calories, not flavor. If you can't find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of vanilla, but the cake won't be as red in color.

White Chocolate Peppermint Cream Cheese Frosting

Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract
2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

from Cupcakes from the Cake Mix Doctor, page 29

Cupcakes

Basic Chocolate Ganache (see below), chilled at least 1 hour (see "the Cupcake Doctor says" below)
Cinnamon Créme Anglaise (see below)
Vegetable oil spray for misting the pans
All-purpose flour for dusting the pans
1 package (18.25 ounces) plain devil's food cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup confectioners' sugar, for dusting

1. Prepare the Basic Chocolate Ganache (recipe follows), cover it with plastic wrap, and place it in the refrigerator to chill. Prepare the Cinnamon Créme Anglaise, cover it with plastic wrap placed right on the surface, and place it in the refrigerator to chill.

2. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly mist 24 cupcake cups with vegetable oil spray and dust them with flour. Shake out the excess flour. Set the pans aside.

3. Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should look well combined and thickened. Spoon or scoop 1/3 cup batter into each prepared cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes.) Drop a heaping teaspoonful of ganache onto the top of the batter in each cup. Place the pans in the oven.

4. Bake the cupcakes until the cake bakes up around the ganache, the tops are domed, and the cupcakes spring back when lightly pressed with your finger, 12 to 14 minutes. Remove the pans from the oven and place them on wire racks for 1 minute. Run a dinner knife around the edges of the cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on dessert plates, sift confectioners' sugar over the top, spoon the créme anglaise (recipe follows) in a pool around each cupcake, and serve warm.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 1 day. To reheat so the centers are molten once again, place the cupcakes on a microwave-safe plate and cover with paper towels. Heat on high power for 10 seconds, carefully remove, and serve.

Basic Chocolate Ganache

3/4 cup heavy (whipping) cream
8 ounces (1 1/3 cups) semisweet chocolate chips
1 tablespoon liqueur of your choice or 1 teaspoon of vanilla extract (optional)

1. Place the cream in a small heavy saucepan over medium heat. Bring it to a boil, stirring. Meanwhile, place the chocolate chips in a large stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur, if desired. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it thickens to a spreadable consistency.

The Cupcake Doctor Says

You will most likely prepare these special cupcakes for company, and I would recommend them heartily! Make the ganache the day or night before, cover with plastic wrap, and chill. For a bigger, bolder flavor, prepare it with Ghirardelli double chocolate baking chips, a bit less sweet than the typical semisweet chips. You can add 1 tablespoon crème de cacao to the ganache to make it special, but this is easily omitted. Flavor these as you desire, by adding almond extract instead of vanilla, for example.

Cinnamon Créme Anglaise

2 cups whole milk
5 tablespoons sugar
Pinch of salt
4 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

1. Place the milk, sugar, and salt in a heavy-bottomed medium-size saucepan over medium-high heat. Cook, stirring with a wooden spoon, until the sugar dissolves, 2 to 3 minutes. Meanwhile, place the egg yolks in a medium-size mixing bowl and beat with a fork until lemon colored. Remove the saucepan from the heat and ladle a large spoonful of the hot milk mixture over the egg yolks, stirring the yolks gently. Transfer the yolks to the milk mixture and stir to combine. Place the pan over medium-low heat and cook, stirring constantly, until the sauce thickens, 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla and cinnamon.

2. Spoon a generous tablespoon of the warm sauce onto plates and place Warm Chocolate Cupcakes with Molten Centers on it.

From Cupcakes from the Cake Mix Doctor

Makes 22 to 24 cupcakes (2 1/2 inches each)
Preparation time: 15 Minutes
Baking time: 23 to 27 Minutes
Assembly time: 10 Minutes

24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (see "the Cupcake Doctor says" below)
Chocolate Buttercream (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.

3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.

4. Meanwhile, prepare the Chocolate Buttercream.

5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor says...

If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

Chocolate Buttercream

Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously
Preparation time: 10 minutes

8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

5 Tips for Making Buttercream Frosting

• About 3 cups of confectioners' sugar produces the right amount of buttercream frosting for a batch of 24 cupcakes.


• Use 1 tablespoon liquid to 1 cup sugar to 2 tablespoons plus 2 teaspoons butter.


• Sift the confectioners' sugar to prevent lumps in the frosting.


• Begin with soft butter. If needed, soften the butter in the microwave.


• For a white buttercream frosting, begin with unsalted butter. Beat it on medium-high with an electric mixer to lighten the color. Use milk as the liquid.

from The Dinner Doctor, page 164

Makes 4 servings
Preparation time: 8 minutes
Cooking time: 9 to 12 minutes

1 cup toasted bread crumbs
Salt and black pepper to taste
1 clove garlic, crushed in a garlic press
1 pound chicken tenders (about 12), rinsed and patted dry
3 tablespoons vegetable oil
2 tablespoons butter
1/3 cup canned low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon drained capers

1. Place the bread crumbs in a shallow bowl. Season them with salt and pepper and add the garlic. Dredge the chicken tenders in the bread crumb mixture and set them aside.

2. Place 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet and heat over medium-high heat. When the butter has melted, add half of the chicken tenders and cook until they are well browned and cooked through, 2 to 3 minutes per side. Transfer the cooked tenders to a platter. Add the remaining tablespoon each of oil and butter to the skillet and, when the butter has melted, add the remaining tenders and cook them until they are well browned and cooked through, 2 to 3 minutes per side. Transfer these tenders to the platter.

3. Add the chicken broth and lemon juice to the skillet. Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour the hot glaze over the chicken tenders and garnish with the parsley and capers. Serve at once.

from The Dinner Doctor, page 154

Serves 4 to 6 as a main course
Preparation and Cooking Time: 15 minutes

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1/2 cup pre-sliced almonds
3/4 cup bottled red wine vinaigrette
1 package (16 ounces) coleslaw or broccoli slaw mix
2 cups shredded cooked chicken
1/2 cup fresh cilantro leaves
2 scallions, white and green parts, chopped (for 1/4 cup)

1. Preheat the oven to 350 degrees.

2. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

3. Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.

4. Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.

5. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Bake this loaf for a dinner buffet, for brunch, or to give as a present to a teacher.

Makes 1 loaf
Preparation Time: 10 minutes
Baking Time: 43 to 47 minutes

Vegetable oil cooking spray, for misting the loaf pan
Flour, for dusting the loaf pan
1 package (19.1 ounces) cinnamon swirl muffin mix (Duncan Hines)
1 cup reduced-fat sour cream
1 large egg
1/4 cup pre-chopped pecans (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees.

2. Lightly mist a 9-by-5-inch loaf pan with vegetable oil cooking spray, then dust it with flour. Shake out the excess flour. Set the loaf pan aside.

3. Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and 3 tablespoons water in a large mixing bowl. Beat with an electric mixer on low speed for 20 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 minute longer, scraping the side down again if necessary. The batter should be well combined and thick. Pour half to two-thirds of the batter into the prepared loaf pan.

4. Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents evenly over the batter. With a rubber spatula, spread the remaining batter over the top. Place the pecans, if using, in a small bowl and stir in the topping mix. Sprinkle the topping over the loaf.

5. Bake the loaf until it springs back when lightly pressed with a finger, 43 to 47 minutes. Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes. Dust with confectioners' sugar. Then, run a long, sharp knife around the edges of the loaf and serve warm slices right from the pan, if you wish.

Makes: 48 bars
Preparation Time: 20 Minutes
Baking Time: 25 to 30 Minutes

1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut
2 teaspoons pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13-by-9-inch baking pan.

2. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.

3. For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven.

4. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

5. Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula and serve.

Store these bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to six months. Thaw the bars overnight in the refrigerator before serving.

Solid vegetable shortening
Flour
1 package (18 1/4 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 ripe medium-size bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3 large eggs
2 teaspoons créme de banane liqueur, optional

1. Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.

2. Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.

3. Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack.

Banana Cream Cheese Frosting

Time: 5 minutes
Yield: 1 1/2 cups.

4 ounces cream cheese, at room temperature
4 tablespoons ( 1/2 stick) butter, at room temperature
1 3/8 cups confectioners' sugar
3 to 4 drops LorAnn banana creme flavor, or 1/2 teaspoon imitation banana flavor

1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Add confectioners' sugar a bit at a time, and blend on low speed until well incorporated, 1 minute. Add flavoring, and blend at medium speed until fluffy, 1 minute more.

2. Use at once to frost top of cake.

I don't think you'll find a stronger marriage than Kahlua and chocolate, and this spectacular layer cake proves that point in just one bite. This deep dark cake is for adult palates, and it makes perfect dinner party fare. Should you want to temper its flavor a bit, reduce the Kahlua to 1/2 cup and increase the buttermilk to 1 cup. Serve freshly made with a steaming cup of coffee.

Cake:
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs

Fluffy Chocolate Kahlua Frosting:
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons (1 stick) butter, softened
4 cups confectioners' sugar, sifted
1/4 teaspoon ground cinnamon

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

5. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes.

6. Slice, then serve.

from Chocolate from the Cake Mix Doctor, page 93

from Chocolate from the Cake Mix Doctor, page 93

Serves: 16
Preparation time: 10 Minutes
Baking time: 28 to 32 Minutes
Assembly time: 12 Minutes

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
6 ounces white chocolate, coarsely chopped
1 package (18.25 ounces) plain white cake mix
2/3 cup water
1/3 cup vegetable oil
3 large eggs
2 large egg whites
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
Lemony White Chocolate Cream Cheese Frosting (see below)
1/2 cup store-bought lemon curd (half of a 10-ounce jar)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.

3. Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

5. Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (recipe follows).

6. Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.

Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Lemony White Chocolate Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped
1 package (8 ounces)cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
3 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the lemon juice, lemon zest, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners' sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.

3. Use to frost the top and sides of the cake of your choice.