2,250 mila recipes

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.

Pinwheel pumpkin cookies are jelly-roll style spirals with a spiced pumpkin and nut filling rolled into cinnamon cookie dough, sliced thin, baked golden, and finished with vanilla icing.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.

Crustless crab quiche with zucchini, mushrooms, reduced-fat cheddar, and evaporated skim milk. A lighter take on quiche with both microwave and oven instructions.

Chocolate pudding studded with chopped Almond Joy candy pieces fills a graham cracker-candy crust for a no-bake pie that tastes like your favorite candy bar in dessert form.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

No-bake pumpkin scream pie with a creamy gelatin-set pumpkin filling, fluffy whipped topping, and a chocolate wafer crust. A spookier, lighter take on classic pumpkin pie for Halloween.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.

Easy pumpkin loaves made with sourdough starter and biscuit mix for a shortcut spiced bread with raisins, walnuts, and a sweet golden glaze.

Easy lasagna made with a Bisquick batter instead of noodles, layered with ground beef, spaghetti sauce, zucchini, cottage cheese, and melted mozzarella. Feeds 15 in under an hour.

Spiced apple roly-poly rolls with pecans, raisins, and pumpkin pie spice baked in apple syrup. Dusted with powdered sugar and drizzled with warm fudge sauce.

This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Thai satay sauce from scratch: a dry-toasted aromatic paste of chiles, shallots, garlic, and galangal cooked into coconut milk with peanuts, sesame, tamarind, and fish soy.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.