Serves 8

1 package puff pastry
1 tablespoon of water
3 tablespoons melted butter
1-2 tablespoons cinnamon
1/3 cup sugar

1. Preheat oven to 425 degrees F.
2. Defrost puff pastry as per directions on package. Lay both pieces out flat, and with your fingers add a little bit of water, press the ends of the two pastry sheets together to make one long piece of dough.
3. Brush the top of the dough with the melted butter and sprinkle evenly with the cinnamon and sugar. Tightly roll the dough into a long cylinder and slice the roll crosswise in ½ inch rounds. Lay the rounds flat on a baking sheet fitted with parchment paper and sprinkle each round with ¼ teaspoon sugar. Bake 18-20 minutes until golden brown and puffed.

For the Dipping Sauce
Mix the creme frache with orange juice and zest. Stir in brown sugar and serve.

1 8-ounce container of Creme Fraiche
Juice and zest of 1 orange
2 Tablespoons brown sugar

Oil or non-stick cooking spray
3 cups sugar
2 ½ cups light corn syrup
1 tablespoon water
3 cups dry roasted unsalted peanuts
1 ¼ teaspoons salt
3 tablespoons unsalted butter
2 tablespoon baking soda

1. Grease 1 large baking sheet with oil or non-stick spray.
2. In a large saucepan, combine sugar, corn syrup, and water. Place on high heat, stirring until the sugar dissolves. Use a candy thermometer to check the temperature of the sugar.
3. When the thermometer registers at 250 degrees, the softball stage, add peanuts and salt. Continue to cook and stir often.
4. When the thermometer reads 290 degrees, remove pan from heat.
5. Add butter and baking soda to the hot sugar and stir to combine. Pour hot mixture onto prepared baking sheets and, using a spatula, spread evenly to desired thickness.

One package 2-layer size yellow cake mix or yellow cake mix with pudding in the mix
One package 4-serving size JELL-O Brand Cherry Flavor Gelatin, divided
3/4 cup boiling water, divided
1/4 cup cold water
6 Tbsp. (3/4 stick) butter or margarine, softened
3 cups powdered sugar

1. Prepare cake batter and bake as directed on package for 24 cupcakes; cool 10 minutes.
2. Meanwhile, measure ¼ cup of the dry gelatin into small bowl. Stir in 1/2 cup of the boiling water 2 minutes until completely dissolved, then add cold water. Cut small "X" in center of each cupcake with sharp knife. Carefully pour gelatin evenly over cupcakes. Refrigerate at least 30 minutes. Meanwhile, stir remaining ¼ cup boiling water into remaining dry gelatin in small bowl 2 minutes until completely dissolved. Cool.
3. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar alternately with the gelatin, beating until well blended after each addition. (Add a small amount of hot water if the frosting is too stiff.) Spread frosting onto cupcakes.