Easy to make holiday desserts

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Shark Tank and Food Network's "Cupcake Wars" winner Heather Saffer joins Mornings on 2 to share the latest trends in baked goods.

She started Dollop Gourmet, making gluten-free, non-GMO, and organic frostings.

Saffer is also the author of "Dollop Book of Frosting" and has been seen on Oprah.

Saffer shared two of her favorite recipes Salted Caramel Apple Crunch Muffins and Christmas Wreath Donuts:

Salted Caramel Apple Crunch Muffins


12 Apple muffins

1 jar Vanilla frosting

1 jar Salted Caramel frosting

1 teaspoon + 1/4 teaspoon cinnamon

6 sheets graham crackers


1. In the bakery section of your local grocery store, buy apple muffins.

2. In a medium bowl make a mixture of one jar vanilla frosting, 1 package crushed graham crackers, 1/2 teaspoon cinnamon. 

3. Using a small paring knife, cut a hole in the center of each muffin. Fill with 1/2 tsp cinnamon graham cracker mixture. Place the removed muffin piece back in the hole.

4. Frost tops with salted caramel frosting

5. Sprinkle with cinnamon and crushed graham crackers


Christmas Wreath Donuts

(serves 6)



6 plain unglazed donuts

2 cups shredded coconut

1/2 cup vanilla frosting

3 drops green food coloring

1/2 cup red candies (other colors are optional for decorating)


1. If frosting is firm microwave it for 10-20 seconds until soft. Stir frosting and spread a generous layer on the top of each donut. 

2. Place to coconut in a medium bowl. Add the green food coloring and stir until the coconut is evenly covered and has turned from white to a nice festive green. 

3. Dip the frosted sides of the donuts in the green coconut. The coconut will stick to the frosting.

4. Place a dab of frosting on one side of each red candy and "glue" it to the green coconut on the donut to decorate the wreathe.