• Add softened butter to a mixing bowl, beat with an electric mixer until fluffy.
• Use a spoon and mix in ½ cup of powdered sugar, pudding mix, and flour.
• Mix in the almond extract and mix in green food coloring, 1-2 drops at a time to brighten the green pudding color.
• Mix in the cherries and pistachios. Cover and place in the fridge for 1 hour to firm up.
• Once the dough has firmed up, preheat your oven to 180° C (350° F) and line 2 baking sheets with parchment paper.
• Scoop dough 1 tablespoon and roll into a ball and place on the prepared sheet. Repeat until all the dough is used, about 24 cookies.
• Bake for 9-11 minutes or until edge is lightly browned. Rest on sheet for 10 minutes minutes then move to a wire rack to cool completely.
• Once cookies have cooled, sprinkle with remaining powdered sugar.
• Serve and enjoy.

• Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray.
• Add the butter and sugar to a mixing bowl and beat with an electric mixer until creamy.
• In a separate mixing bowl, add the flour and baking powder, whisk together.
• Slowly mix in flour mixture and milk into the butter mixture, alternating between flour and milk, until combined.
• Mix in the vanilla, water, food coloring, almond extract, and diced cherries.
• In another mixing bowl, beat egg whites until they form soft peaks.
• Gently fold egg whites into the batter.
• Pour batter into the bundt pan and spread out evenly.
• Bake for 50 minutes. Remove from oven and place on a wire rack for 10-15 minutes.
• Roll out cake and place on the rack to cool completely.

For the Ganache

• Add the cream to a saucepan and place on low heat and bring to a low simmer.
• Remove from heat and stir in the chocolate chips and stir until melted.
• Pour ganache over the cooled cake.
• Serve and enjoy.

• Preheat your oven according to the cake mix instructions. Prepare muffin tins according to the cake mix instructions.
• Prepare the cake batter according to the cake mix instructions, pour into each cupcake paper in the muffin tin.
• Press 1 whole candied red cherry into the center of the batter for each cupcake, bake according to mix instructions. Let cupcakes cool completely.
• Dice 113 grams (4 oz) of candied red cherries.
• Mix together the butter and powdered sugar with an electric mixer until smooth.
• Mix in vanilla, water, and food coloring. Mix in the diced cherries.
• Pipe onto cooled cupcakes.
• Place the chocolate chips in a resealable plastic freezer bag and microwave for 1 minute, turning the bag over every 20 seconds. Squeeze bag until the chips are smooth. Cut the corner of the bag off and drizzle over cupcakes. Top each cupcake with a whole candied cherry.
• Serve and enjoy.

• Preheat your oven to 160° C (325° F). Line a baking sheet with parchment paper.
• In a mixing bowl, add the coconut, milk, and vanilla. Mix together until combined.
• In a medium size mixing bowl that is chilled, add the egg whites and salt, use an electric mixer on high speed and beat until medium peaks form.
• Gently fold whipped whites into the coconut mixture.
• Drop by spoonful's onto the parchment, about 12-15. Use the back of a spoon and make a shallow depression in the center of each.
• Bake for 20-25 minutes or until edges are golden brown and some of the coconut is browned. Let cool completely.
• Melt the chocolate according to package directions. Fill each cookie depression with diced candied pineapple and drizzle the chocolate across the top of each cookie.
• Serve and enjoy.

• Line a baking sheet with parchment.
• Dice the pineapple and mix with the crushed pecans.
• Melt the white chocolate according to package instructions.
• When the chocolate is melted and smooth, swipe a pretzel rod in it to coat the pretzel, leaving the end you are holding, uncoated.
• Sprinkle the rod with the pineapple and pecan mixture, place on the prepared baking sheet.
• Repeat with more rods until you have about 24.
• Serve and enjoy.

• Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
• In a medium mixing bowl, add the first 8 ingredients and whisk together. Set aside.
• In a large mixing bowl, add the oil, sugars, eggs, and vanilla. Mix together.
• Add the shredded carrot to the wet mixture.
• Slowly mix in the dry ingredients.
• Fold in the fruit and pecans.
• Pour batter into the prepared pan.
• Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack until completely cooled.
• Once the cake has cooled, prepare the icing by mixing together the Cream Cheese Icing ingredients. Frost the cooled cake.
• Slice, serve, and enjoy.

• Preheat your oven to 180° C (350° F). Lightly grease a 10x15 inch baking sheet with butter or cooking spray.
• Press the cookie dough into the baking pan evenly.
• Top evenly with the milk, coconut, pineapple, chocolate chips, and macadamia nuts. Use the bottom of a flat bottomed jar or cup and press evenly into the dough.
• Bake for 18-25 minutes or until lightly browned. Cool in pan on a wire rack.
• Cut into bars, serve and enjoy.

• Preheat your oven to 180° C (350° F). Line a 12 cell muffin pan with cupcake papers.
• In a medium mixing bowl, add the flour, baking powder, and salt. Whisk to mix together.
• In another medium mixing bowl, add the butter and sugars, beat on low speed 3 minutes.
• Beat in extracts and eggs.
• Stir in flour, mixing until just combined.
• Stir in pineapple.
• Fill muffin cups, (cells), ⅔ full. Bake for 15-20 minutes or until done when checked with a toothpick.
• Cool in the pan for 5 minutes.
• Remove muffins to a wire rack to cool.
• When completely cooled, frost with frosting of your choice and top with a candied cherry for garnish.
• Serve and enjoy.

• Preheat your oven to 180° C (350° F). Line a baking sheet or several sheets with parchment paper or grease with butter.
• In a mixing bowl, mix together the butter, sugars, eggs, salt, baking powder, and baking soda. Mix until smooth.
• Stir in the flour, then stir in the cherries, chips, and almonds.
• Shape dough into golf ball size ball and place 2 inches apart on prepared baking sheets.
• Bake for 13-15 minutes or until edges are lightly browned. Let rest on sheet for 5 minutes then remove to a wire rack to cool.
• Serve and enjoy.