No-Chill Gingerbread Cookies

2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.

Preheat oven to 325°F.

Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).

Easy Black Forest Torte

1 bag mini marshmallows
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles

Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.

Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.

Let cool. Ice with cool whip and decorate with holiday sprinkles.

Two Ingredient Fudge

Melt together:

16 oz. container of frosting
1 bag (10.5 oz) chips

Drop into mini-muffin containers & let cool.

You can use any combo you wish--
chocolate frosting and cinnamon chips
cherry frosting and chocolate chips
chocolate frosting and peanut butter chips
vanilla frosting and chocolate-mint chips