Everyone knows that the best part of a meal is dessert! In 2020, resolve to save time for dessert. Set aside a half hour in the evening to share a slice of cheesecake and talk about your day with your family. Whip up a batch of gooey chocolate chip cookies and share them with your neighbors and friends. Or even enjoy dessert for breakfast with a pan of delicious cinnamon rolls. In 2020, set aside time for something you enjoy and resolve to enjoy those delicious desserts.

CLASSIC CHOCOLATE CAKE

INGREDIENTS

2/3 cup butter, softened ingredients

1-2/3 cups sugar

3 large eggs, room temperature

2 cups all-purpose flour

2/3 cup baking cocoa

1-1/4 teaspoons baking soda

1 teaspoon salt

1-1/3 cups whole milk

Confectioners’ sugar or favorite frosting

DIRECTIONS

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13×9-inch pan.

Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners’ sugar or frost with your favorite frosting.

OLD-FASHIONED

PEANUT BUTTER

COOKIES

INGREDIENTS

1 cup shortening

1 cup peanut butter

1 cup packed brown sugar

3 large eggs

3 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

DIRECTIONS

Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well.

Roll into 1-1/2-inch balls. Place 3 inches apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

Test Kitchen Tip:

Use a glass with a pretty pattern on the bottom to add flair to these cookies.

Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.

PINA COLADA ICEBOX CAKE

INGREDIENTS

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners’ sugar

1/2 teaspoon rum extract

1 can (13.66 ounces) coconut milk, divided

1 package (3.4 ounces) instant vanilla pudding mix

1 container (8 ounces) frozen whipped topping, thawed

15 whole graham crackers

1 can (20 ounces) crushed pineapple, drained

1 cup sweetened shredded coconut, toasted

DIRECTIONS

In a large bowl, beat cream cheese, confectioners’ sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping.

Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13×9-inch baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

Test Kitchen tips:

For golden color and a nutty coconut flavor, toast the 1/2 cup of coconut that goes on the top layer.

This can be made in a slightly smaller dish, but we liked that the dessert didn’t fill the dish completely. It makes it easier to cover when chilling (and transporting to potlucks).

As the dessert sits in the fridge, the graham crackers absorb moisture from the coconut milk and pudding mixture, softening to a somewhat cake-like texture.

CHERRY COCONUT TREATS

INGREDIENTS

1-1/2 cups all-purpose flour

1 cup graham cracker crumbs

2/3 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, melted

FILLING:

4 cups unsweetened finely shredded coconut

2 cans (14 ounces each) sweetened condensed milk

2 jars (10 ounces each) maraschino cherries, drained and chopped

2 teaspoons vanilla extract

1 teaspoon almond extract

DIRECTIONS

Preheat oven to 325°. In a small bowl, mix the first five ingredients; stir in melted butter. Press onto bottom of a greased 13×9-inch baking pan.

In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.