Here's a delicious ice-cream recipe that doesn't require an ice-cream maker: Just stir the ingredients together, and freeze. Fold the whipped topping in with as few strokes as possible while making sure everything is well blended.
For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
Full of rich, deeply chocolate flavor, you'd never guess it's the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners' sugar, or if you have a favorite chocolate frosting, feel free to use it here.
No Halloween party is complete without these cute cookies that, thanks to licorice strips, white chocolate chips and brown M & Ms, look just like monster eyeballs.
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
