Pumpkin Pie Makeover  

In true Twin Cities Live fashion we're taking the pumpkin pie and kicking it up a notch. Lead Cake Decorator from Dorothy Ann Bakery, Colleen Conway shows us pumpkin pie with cinnamon whipped cream, ginger snap cookies, and caramel.

Good Company: Annie B’s  

Kellogg, Minnesota is home to less than 500 people, but there’s a company there that has gained national attention thanks to Oprah. Annie B’s Caramels was named one of Oprah’s Favorite Things in 2014. Since then, business has been booming and in October the company got even bigger. Owners Justin and Amanda Henke bought award winning chocolatier company, BT McElrath.

Pecan Pie Bites  

The master minds from the Land O’Lakes test kitchen have taken two excellent ideas and turned it into one winning dessert!  The Director of the Land O’Lakes test kitchen, Becky Wahlund, shows us how to make Pecan Pie Bites just in time for your Thanksgiving dinner.

Halloween Party  

Stephany Wieland, creator of Making it With Stephany, is helping you get ready for your Monster Mash celebration on Saturday with some must-haves for your Halloween party menu!

Em’s Adventures: Halloween Decorating  

Halloween is all about candy and sweets!  Emily heads to Dorothy Ann Bakery & Café in Woodbury where she gets to decorate her own haunted house.  Kids of all ages are welcome to join in the fun decorating their own haunted house.

Taste the Trend: S’more Dip  

The recipe for S’more Dip has been shared almost three million times on Facebook.  That’s a lot of people excited to try the dip!  We gave the recipe to Mary Jane Miller, a recipe developer, who gave the recipe a try.

Whole Grain Recipes  

Cookbook author, Robin Asbell, seventh cookbook has hit the internet.  The Whole Grain Promise cookbook contains more than 100 easy recipes that will encourage anyone to embrace whole grains.  Robin breaks down the major grains and how to cook them and ways to include whole grains into your diet.

Cranberry Cornmeal Upside-Down Cake Back To Top

Cranberries make a bright topping for this luscious cake, which is perfect for a fall dessert or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.

Best Candy Ever!   Back To Top

We all have our favorite candy and no two people pick the same one as the best.  We are here to settle the argument and determine once and for all, which candy reigns supreme!

Good Company: Pearson’s Candy Company   Back To Top

Things are busy this time of year at Pearson’s Candy Company in St. Paul.  They are working on the 128,000 pounds of caramel and 19 miles worth of mint patties that are made in just one shift at the iconic candy manufacturer. 

Cakes from Grace   Back To Top

Creator of Cakes from Grace, Becky Hunt, uses her love of baking to honor her late daughter Gracie who passed away in 2012 of a congenital heart defect.  Every cake she makes, raises awareness for congenital heart defects. Cakes from Grace donates cakes to families effected by congenital heart defects and also donates cupcakes to fundraisers that raise awareness about the condition.

Pumpkin Recipes   Back To Top

You know its fall when you find all the pumpkin flavors in the stores and restaurants.  Cooking mom, Amy Hanton shares some recipes that will give you the pumpkin flavor for starting and ending your days!

Pumpkin Bread Pudding   Back To Top

It’s a dessert with the flavor of fall and it will feed a crowd.  Katy Gerdes, co-owner of Angel Food Bakery, shows us how easy it is to make Pumpkin Bread Pudding.

Apple Recipes   Back To Top

It’s apple picking season!  Personal chef creator of A Simple Kitchen, Sarah Lang, shows us a few recipes to use them in – and what type of apple to use in them!

Marjorie Johnson!   Back To Top

It just wouldn’t be the fair without Blue Ribbon Baker Marjorie Johnson!  For 35 years she has been entering recipes and winning blue ribbons at the Minnesota State Fair.  She shares a few of her favorites with us.

Ginger Snaps Back To Top

It just wouldn’t be the fair without Blue Ribbon Baker Marjorie Johnson!  For 35 years she has been entering recipes and winning blue ribbons at the Minnesota State Fair.  She shares a few of her favorites with us.

Honey Brownies Back To Top

It just wouldn’t be the fair without Blue Ribbon Baker Marjorie Johnson!  For 35 years she has been entering recipes and winning blue ribbons at the Minnesota State Fair.  She shares a few of her favorites with us.

Slow Cooker Apple Dumplings   Back To Top

For the third year, you’ll be able to take home some of TCL’s favorite recipes.  The TCL Recipe Calendar is ready to go for 2016.  It contains slow cooker supper recipes from some of our favorite cooks.  Co-host of the Weekly Dish, Stephanie Hansen, creates her slow cooker apple dumplings.

Cake Decorating Like a Pro   Back To Top

If you want your next birthday cake or shower cake to look like it was professionally decorated, the trick is to master the flower.  Lead cake decorator, Colleen Conway from Dorothy Ann Bakery, shows us how easy it is to do. 

Desserts with Olive Oil   Back To Top

You probably don’t think olive oil with you are thinking desserts.  Natalie Jaeger, owner of The Olive Grove, says it’s the perfect touch for a cool treat. 

Summer Berry Ice Box Cake   Back To Top

This classic sweet treat is a perfect summertime dessert – and no oven needed!  Cookbook writer, Mary Jane Miller, brings back the ice box cake! 

Homemade Ice Cream Sandwiches   Back To Top

The Cooking Mom, Amy Hanten, doesn’t just settle for plain old ice cream sandwiches. She has better ideas to making them a little more fancy and a lot tastier!

No Bake Pie Commercial Break Coverage   Back To Top

The recipes for no bake pies spilled into the commercial break! The owner of The Buttered Tin in Saint Paul, Alicia Hinze, shares additional recipes and tricks to make delicious treats without turning on the oven.

No Bake Pies   Back To Top

Owner of The Buttered Tin, Alicia Hinze, shows us how to make creamy, sweet, delicious pies.  The best part about them is you don’t have to turn on your oven – not even for the crust! 

On-The-GO Protein Cookies Back To Top

Ali Holman, creator of CORECAMPER.COM, shares her On-The-GO Protein Cookies.

Pistachio Semifreddo   Back To Top

The Executive Pastry Chef from Spoon & Stable, one of the hottest restaurants in the cities, is celebrating National Ice Cream month!  Diane Yang shares her recipe for pistachio semifreddo. 

Strawberry Marshmallow Pie   Back To Top

Blue Ribbon Baker Marjorie Johnson is, without a doubt, a Twin Cities Live favorite!  It’s been a while since she has been here – we are excited to have her back to show us how to make a perfect summer dessert.

Frozen Treats   Back To Top

Katy Gerdes knows a thing or two about sweet treats.  She’s the co-owner of Angel Food Bakery in Minneapolis and has won the Donut Showdown on the Cooking Channel.  Her newest venture is of the frozen kind!

Affogato Back To Top

Serves 4
To learn more about Tig and her recipes, check out her blog A Pinch of Lemon and her restaurant, Kafe 421.
Good Vanilla Ice Cream or Vanilla Gelato
4 Shoots, Hot Espresso
Optional Add-In’s:  Baileys, Kahlua, Godiva Liqueur, or any other creamy liqueur that you enjoy
Little store bought cookies, or a biscotti, to serve on the side
Lay out 4 small bowls and place one scoop of ice cream into each bowl.  Place the bowls in the freezer until you are ready for dessert. 
When it’s time to serve dessert prepare 4 espresso shoots.  This can be done in so many different ways.  If you have an espresso machine use that.  If you have a stove top espresso maker, go for it!  A Nespresso Machine? Terrific, that works too!! None of the above, instant espresso works great as well, simply follow the instructions on the jar for how to prepare it.  
Once your hot shots of espresso are ready, pour one shoot over each dish of ice cream.  Place a little cookie on the side of each scoop and dessert is served!!
You absolutely do not have to pre-scoop your ice cream, I only recommend this for people who are concerned about the ice cream melting while you are making the espresso, but the idea of this is simple, simple, simple!!  This is a dessert that is intended to be totally stress free!

Frozen Peanut Butter and Banana Buttons Back To Top

Frozen Peanut Butter and Banana Buttons
To learn more about Tig and her recipes, check out her blog A Pinch of Lemon and her restaurant, Kafe 421.
2 Large Bananas
3- 4 Tbsp. Creamy Peanut Butter, or Nut Butter of your choice
¼ - ½ tsp. Fine Sea Salt (taste how salty your peanut butter easy before adding too much)
½ tsp. Ground Cinnamon
1 tsp. Ground Flax Seed (optional)
1 Cup Dark Chocolate Chips, or 8 oz. of your favorite Dark Chocolate Bar, or Chocolate Syrup like Hershey’s works great too
Coconut Flakes, Ground Oats, Crushed Nuts, Nutmeg, Granola or Milk Chocolate!  Really, anything you like with Chocolate and Peanut Butter works here!!
Line a baking sheet with parchment paper.
Peel and slice the bananas into ¼” sized coins.  Using a butter knife or sandwich spreader top each banana coin with a bit of the peanut butter and spread it across the surface of the banana coin.  Place the peanut butter topped banana on your baking sheet, peanut butter side facing up.  Do this for the remaining pieces of banana and the peanut butter, you may need a little less or a little more peanut butter depending on how much you top the banana with, you can play with the ratio that you like here.
Once all the bananas are lined up on the baking sheet sprinkle them gingerly with the sea salt (if you are using it), the cinnamon and the ground flax seed.
Next, melt the chocolate.  The quickest way is to do this in the microwave, heating it in 1 minute intervals and then stirring it.  Repeat this until the chocolate is glossy and melted.  If you prefer to do this on the stove you can melt the chocolate by using a double boiler.  
Once the chocolate is melted use a small spoon or a butter knife and drizzle the chocolate all over the peanut butter topped bananas.  I like to do various zigzags and twirls, making it as artistic as possible!  Have fun with it.
Once the chocolate has been drizzled onto the bananas place the baking sheet into your freezer, uncovered.  After about 3 or 4 hours the buttons will be frozen.  To store them pop them off of the parchment paper and put them into a freezer safe storage container or event a zip-lock bag and return them to the freezer.
These are best eaten right away from the freezer because the banana starts to thaw relatively quickly.
While I think these taste like peanut butter cups – yay – they are really quite healthy and a perfect after school snack, or even breakfast if you are in a pinch.  If they can put chocolate in granola and call it breakfast, why not drizzle it on a banana and do the same!

Grilled Peach and Cherry Trifle Back To Top

Grilled Peach and Cherry Trifle
To learn more about Tig and her recipes, check out her blog A Pinch of Lemon and her restaurant, Kafe 421.
Fills 1 – 2.5 Liter Trifle Bowl; 8 – 12 Individual Trifles
Ingredients For Trifle
5 Whole Peaches, Cut in half and pit removed
1 – Store Bought Pound Cakes, sliced into 1” cubes
2 Tbsp. Butter, melted
¼ Cup of Light Brown Sugar
Juice from half of 1 Lemon
2 Cups Ginger Snap Cookies, broken into ½” pieces (I use Nabisco Ginger Snaps)
½ - ¾ Cup Candied Ginger, chopped into tiny pieces
2 Tbsp. Amaretto Liqueur or Almond Syrup Flavoring such as Tironi, optional
1 ½ - 13.oz Jars of Cherry Preserves (I like Bonne Maman)
Garnish the top with:  Finely chopped candied ginger, broken ginger cookies, remaining peaches, fresh cherry halves
Ingredients For Whipped Filling
2 Cups Heavy Whipping Cream
1/4 Cup Honey
1 tsp. Almond Extract
1 ¼ Cup Greek Yogurt
Juice from Half a Lemon
Zest from 1 Whole Lemon
Heat your outdoor grill or a stove top grill pan over medium-high heat.  Brush the flat side of the peaches with melted butter and place flat side down onto the grates of the grill or grill pan and cook for about 5 – 10 minutes each, you want the peaches to soften slightly and get some nice grill marks on them.  Once you have grill marks on the flat side of the peach, flip the peaches and grill for another five minutes on the skin side.  Next, remove the peaches from the grill, slice into ¼” cubes, toss into a large bowl, sprinkle the brown sugar and the lemon juice, stir, and set aside, stirring every now and then so that the flavors nicely combine.
While the peaches are grilling and then marinating in brown sugar and lemon you can prepare your other ingredients, including the whipped filling.  For the whipped filling use an electric mixture, beat the heavy whipping cream and the honey together until stiff peaks form, this will take a couple of minutes.  Next, fold in the yogurt, almond extract, lemon juice, and lemon zest.  You can make this a day or two ahead of time to save time, this is less airy then regular whipped cream and the yogurt stabilizes the whipped filling, so you can make it an advance and not worry about it deflating.  Once it is ready set it aside until ready to assemble the trifle.
Now you can begin to assemble the trifle.  If you have a trifle bow, terrific!  If you do not, don’t worry!  It is great if you have some sort of clear bowl so you can show off the layers, however, it will still be delicious if don’t!  First, spread a layer of pound cake cubes on the bottom of your bowl.  Next brush the pound cake some of the Amaretto - if you are using it, dollop about ¼ cup of Cherry Preserves onto the cake layer and spread all over, sprinkle generously with minced candied ginger, spread about 2 – 3 cups of peaches over the ginger, followed by 2 – 3 cups of whipped topping and then sprinkle generously with ginger snap cookie pieces.  At this point I like to press down on the cookie pieces, making the layers a little bit tighter and making more room in your bowl.  Repeat this process until you have no room left in your bowl, being sure that the final layer is a thick finishing layer of whipped topping. Smooth the whipped topping out so that is flat and then garnish with remaining cookie pieces, candied ginger, peaches, and fresh cherries.  You can wait to garnish until you are ready to serve as well. The trifle can be served right away, but it is even better if it can sit in the fridge overnight or even a few hours, allowing all the flavors to meld together, creating a peachy summery treat!
You can make these in individual portions as well!!  You can use martini glasses, wine glasses, ice cream dishes, anything that you have handy.  Simply follow the same steps as with the larger trifle but on a smaller scale.  Depending on how many you are making you may want to decrease the amount of ingredients you are preparing, but this is a recipe that is very flexible, you can modify very easily for more or less people!
The whipped topping makes a lot, but each person’s bowl is going to be a little bit different, so it’s better to have too much rather than not enough.  Be sure you save any leftover that you have and serve it with some fresh fruit another day, that’s an even easier summer dessert!

No-Bake Desserts   Back To Top

Antigoni Sander McCloud, co-owner of Kafe 421, shares three dessert recipes that don't require that you turn on the oven.

Lighter Desserts   Back To Top

Cake decorator and baking instructor, Nancy Burgeson, has the right idea when it comes to summer desserts.  She says to keep it light!

Healthy Starbucks Caramel Frappuccino Cupcakes Back To Top

Fitness Expert Ali Holman shares a recipe for healthy Starbucks Caramel Frappuccino Cupcakes.

Gluten Free on a Budget   Back To Top

When going gluten-free, the food can be expensive.  Amanda Paa, blogger, recipe developer and photographer of the Heartbeet Kitchen blog says it doesn’t have to.  She shares her ways to be gluten-free on a budget.

Date Night Meals   Back To Top

It’s always fun to go out to dinner with your sweetie.  It also can be pretty romantic to stay in and make a date-night meal too.  Personal chef and creator of A Simple Kitchen, Sarah Lang, creates a three course menu that will sure to impress your sweetheart.  

Corecamper No-Bake Chocolate Almond Butter Cheerio Bars Back To Top

Ali Holman of CoreCamper.com knows that a big part of weight control is all about your diet.  She shares a recipe for one of her favorite snacks.

Cinco de Mayo Celebration Menu   Back To Top

The Mexican culture is celebrated on this day every year.  Stephany Wieland, creator of Making it with Stephany, has recipes for you to celebrate at home. 

Lisa Lillien: Hungry Girl Diet   Back To Top

Author of The Hungry Girl Diet, Lisa Lillien, proclaims herself to be a “Foodologist.”  Not because she has some kind of fancy degree, but simply because she loves food! 

St. Patrick’s Day French Silk Pie   Back To Top

Cake decorator and baking instructor, Nancy Burgeson, shows us how easy it is to make a French silk pie – and give it a little twist for St. Patrick’s Day.

Peppermint Pistachio Meringues Back To Top

Cake decorator and baking instructor, Nancy Burgeson, makes a treat perfect for St. Patrick’s Day.

Sour Cream Cookies Back To Top

Cake decorator and baking instructor, Nancy Burgeson, makes a treat perfect for St. Patrick’s Day.

French Truffles Back To Top

Cake decorator and baking instructor, Nancy Burgeson, makes a treat perfect for St. Patrick’s Day.

Voodoo Valentine's Day Treats   Back To Top

Steve and Dez try some Valentine's Day treats with a twist from Angel Food Bakery in downtown Minneapolis.

Citrus Recipes   Back To Top

Unlike other fruits, the peak citrus season is actually in the winter.  Right now is the best time to eat those juicy fruits.  Cookbook contributer and professional cook Mary Jane Miller shares a couple of recipes to spotlight the citruses in season.

Chiffon & Angel Food Cakes   Back To Top

A baker in Los Angeles kept his recipe secret for twenty years until he sold it to General Mills in 1948.  Baking instructor and cake decorator, Nancy Burgeson, show us how to make this spongy chiffon cake.  Plus, another favorite cake that’s light known as an angel food cake.

Naked Cakes   Back To Top

Baker and blogger, Amanda Rettke shows us how to create a naked cake.

Jules Caramels   Back To Top

Kelli Hanson introduced us to sisters who create gooey, sweet and salty caramels all because of a special gift their aunt used to give them.  Sweet Jules Giftsis sold in four different states.

Mini Desserts   Back To Top

Co-owner of the Buttered Tin, Alicia Hinze shows us how to make some delicious mini treats.

Drew’s Caramel Corn   Back To Top

Emily takes us to Drew’s Caramel Corn where they make some amazing caramel corn right here in the Twin Cities.