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Sweet desserts spotlight holiday

Need a little warming up after a day out in the cold and snow? Craving a sweet treat with a lot of love?
Here are some recipes that may be just what you need.
The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.
For more mug dessert recipes, visit and McCormick Spice on Facebook and Pinterest.

Servings: 2
3 tablespoons miniature chocolate chips
1 tablespoon butter
2 tablespoons packed brown sugar
2 tablespoons flour
1 egg yolk
1 teaspoon milk
3/4 teaspoon raspberry extract
Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well. Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.
Note: For a Fudgy Peppermint Mug Brownie, replace raspberry extract with 1 teaspoon pure vanilla extract and 1/4 teaspoon pure peppermint extract. Caution: Mug may be hot. Use pot holders when removing from microwave.

From the cupids at Wilton, here are three ways to leave them smitten with sweets this Valentine’s Day:
• Desserts with dimension. Triple your treats by stacking three decorated cookies in different sizes together and attach them with icing.
• Complement with color. A simple piping technique looks stunning when piped in different colors on your cookies.
• Get to gifting. Wrap your finished treats in a Valentine’s Day treat bag or box.
For more fun and delicious Valentine’s Day recipes, baking tips and inspiration, visit

Each stacked cookie serves 1
Favorite roll-out cookie recipe
Royal icing (recipe on
Rose Icing Color
Heart Micro Mini Icing Decorations
Prepare and roll out cookie dough following recipe directions. Use three smallest cutters from four-piece heart nesting cookie cutter set to cut out shapes. Bake and cool cookies.
Divide royal icing into three equal portions, and tint three shades of rose. Thin a portion of each shade following recipe directions. Use tip 3 and full-strength tinted icing to outline cookies. Use thinned tinted icing in cut decorating bag to fill in cookies; gently tap to smooth icing. Let dry overnight.
Use icing to attach cookies, stacking largest to smallest; place icing decoration on top.

Each cookie serves 1
Favorite roll-out cookie recipe
Ready-To-Use White Creamy Decorator Icing
Icing Colors: Burgundy, Red-Red and Christmas Red
Prepare and roll out dough following recipe directions. Use largest cutter from the four-piece heart nesting cookie cutter set to cut out shape. Bake and cool cookies.
Divide icing into four equal portions. Tint one of each portion light burgundy, dark burgundy and combination of red-red/Christmas red. Reserve last portion white.
Starting from top edge of heart, use tip 102 and icing in dark burgundy, light burgundy, red and white to pipe V-shaped groups of two petals, one piped from left and one from right, to create row of petals in alternating colors.
Repeat with second row between petals in first row.Continue to repeat pattern until cookies are covered.