When scraps of dough get left behind after cookies hit the oven, turn them into a quick and tasty "streusel" topping for other baked goods, says pastry chef Chris Broberg.

Form the extra raw cookie dough into a ball and freeze. Then, simply grate the frozen dough with a box grater over muffins, coffee cakes, cobblers, or other sweet treats.

Here's another idea: Instead of freezing the dough, try baking the leftover dough strips then crushing them up to use as a crunchy topping for ice cream sundaes.

Roll out puff pastry into a rectangle, and spread a thin layer of homemade or store-bought jam on 1 half. Fold the other half over. Lightly brush with beaten egg, and sprinkle generously with sanding sugar. Slice dough into 1/2-inch strips; twist and curl each. Arrange on baking sheet, and freeze for 15 to 20 minutes. Bake at 400 degrees until golden, about 15 minutes. 

Storage: Unbaked jelly curls can be frozen for up to 6 months.

Are you juggling a hectic holiday schedule? Dinner's a snap with pastas that take only 15 minutes of prep -- or less.

Linguine with Turkey Sausage and Peppers

Tortellini with Peas

Pasta with Onion, Bacon, and Goat Cheese

Whole-Wheat Pasta with Kale and Fontina

In Sandwiches
Instead of mayonnaise, spread a spoonful of caramelized onions on your favorite sandwich, or use it to top burgers.

In Salad Dressings
For a richer flavor, whisk roughly chopped caramelized onions into vinaigrettes.

In Side Dishes
Stir caramelized onions into cooked lentils or rice pilaf, or toss with vegetables.

Pretty fabric butterflies transform a plain-Jane cake into a marvelous tiered wonder -- and there's nary a pastry tip in sight. Simply slide the wired section of each fluttery beauty into a fondant-covered cake, clustering the butterflies here and there for the most dramatic look. Tied around a cake knife, a ribbon in a matching hue completes this super-easy -- not to mention easy on the wallet -- makeover.