Using a 3½-inch heart cookie cutter, cut ten hearts out of ten 6-inch store-bought empanada dough rounds. In a bowl combine ¹⁄³ cup brown sugar and 1 tsp. cinnamon. In a large skillet heat ½ cup vegetable oil over medium heat. Add 4 empanada hearts and cook until golden. Remove to a paper towel and sprinkle with some of the sugar mixture. Repeat with remaining hearts. Place on a parchment-lined baking sheet; freeze for 30 minutes. Top one heart with ¼ cup strawberry ice cream. Drizzle with 1 tsp. dulce de leche and top with a second heart. Return to the freezer and repeat with remaining hearts. Makes 5 sandwiches.
Little kids will gobble up these goofy gelatin kisses.
Short on time? Buy Dutch-cocoa cookies, and all you need to make is the fluffy filling.
These pretty, colorful dessert puffs will melt in your mouth.
Make all three shades of dough for a truly multicultural treat.
Our tiny heart-shape shortbread cookies are buttery-good.
We gave a cool twist to this winter classic by whipping it with ice.
Makes: 3 to 4 glasses
We filled mini pie shells with low-fat yogurt and fresh fruit.
This pretty pink cake is fast, easy—and incredibly good.Makes: 18 servings