Cocinando con Alena

For a sure-fire winner this time of year, nothing beats pecan pie. It's a favorite down-South dessert that is always on the menu for gatherings at my house. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients. The aroma of this pie baking will bring your kids (and guests) running. Emeril's Pecan-Chocolate Chip Pie SERVINGS:10 Ingredients: 1 1/2 cups pecan halves 1 store-bought or homemade pie crust in a deep-dish 9-inch plate 1/2 cup semisweet chocolate chips 1 tablespoon all-purpose flour, plus more for coating chocolate chips 3 large eggs, lightly beaten 1 cup packed light-brown sugar 1 cup light corn syrup 1/2 teaspoon pure vanilla extract 1/4 cup (1/2 stick) salted butter, melted Instructions: Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sug

Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks--but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Deep-Dish Pumpkin-Meringue Pie SERVINGS:10 Ingredients: FOR THE CRUST: 1 small disk Pate Brisee All-purpose flour, for surface FOR THE FILLING: 3 large eggs 1 can (15 ounces) pure pumpkin puree 1 can (12 ounces) evaporated milk 3/4 cup packed light-brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger Coarse salt 1/4 teaspoon freshly grated nutmeg FOR THE MERINGUE: 2 cups granulated sugar 8 large egg whites, room temperature Cook's Note: Pie can be refrigerated for up to 1 day. Top with meringue just before serving. Instructions: Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to

The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout. Chocolate Peanut Butter Shortbread Squares YIELD: Makes about 36 squares Ingredients: Vegetable oil, cooking spray 2 cups all-purpose flour 1 1/4 teaspoons coarse salt 8 ounces (2 sticks) unsalted butter, softened 3/4 cup packed light-brown sugar 12 ounces milk chocolate, melted 1 cup creamy peanut butter Cook's Note: You will need a basket-weave mat (I used an 8"-by-16" rubber texture mat in basket weave (PA 01-6), $12, from chineseclayart.com) to imprint the chocolate with the woven motif. To make the squares without a mat, spread the melted chocolate atop the peanut butter layer, and refrigerate until firm, about an hour. Instructions:

Rich in vitamin C, cauliflower is a good source of folate and vitamin B6. Cauliflower Gratin SERVINGS:4 Ingredients: 3 slices white sandwich bread, torn into large pieces 2 tablespoons grated Parmesan cheese 3 tablespoons butter 1/3 cup all-purpose flour 2 cups milk 1 head cauliflower (about 2 pounds), cored and cut into small florets Coarse salt and ground pepper 4 ounces Gruyere cheese, grated (1 cup) Instructions: Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside. In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk. Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere. Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixtu

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months,, Cream-Cheese Pound Cakes YIELD: Makes 2 Ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 bar (8 ounces) cream cheese, room temperature 3 cups sugar 6 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons salt Nonstick cooking spray Instructions: Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large