Rachael saves time with store-bought cake mix (or suggests going to your favorite bakery and asking for undecorated vanilla and chocolate cupcakes) so that all you have to do is whip up some icing and put out the toppings for these quick cupcakes.
Sandra makes a quick base layer for these bars by using store-bought lemon cake mix. Then she tops it with a cream cheese mixture that uses lemon gelatin to cut down prep time even further. The result is a beautifully layered and creamy bar.
This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Thyme lends an earthy note, and a dollop of fresh ricotta on top is a nice change from ice cream or whipped cream (which would also be delicious). If you have the time, try tossing the peaches and honey with a pinch of ground cinnamon or cardamom.
Do-it-yourself doughnuts require less prep with Giada's recipe that uses prepared pizza dough. Fry the doughnut rounds, then top with cinnamon and sugar or chocolate.
Frozen peaches let you have peach pie anytime, but they're picked underripe and are often not the peachiest peaches around. Adding peach jam sweetens and boosts the flavor — so does cooking them first over direct heat, which caramelizes the sugars and also speeds up baking time. Use packaged cookie dough for the crust, and you have peach pie in 30 minutes.
