Holiday cheer... in a cookie! Share these moist and festive cookies with family and friends.
These cardamom-scented loaves are studded with pistachios and topped with an ethereal sweet frosting with the nutty, slightly bitter flavor of tahini.
Creamy, decadent and unbelievably light pretty much sums up this beautiful cheesecake. Filled with bright lemon zest and a fresh blueberry topping, it will always have you going back for one more bite!
This old school treat is a labor of love and the perfect rainy day project for parents and kids. Cream-filled chocolate cupcakes covered with marshmallow fluff and colorful coconut flakes. I’d like to get into a snowball fight with one of these, baby!
These lemon bars are a show stopper, they will steal the spotlight at any dessert table!
When I gave a version of these caramel bars to a neighbor of mine a couple of years ago, they immediately asked for the recipe. When they found out the recipe was in the cookbook I was writing, every time they ran into me, they asked me when the book was coming out, because they couldn’t wait to get the recipe.
No one will ever guess that this remarkable cake with its creamy citrus-scented crumb is made without eggs, dairy or cholesterol.
A simple, yet elevated twist on the cookie favorite, complete with an easy-to-make brown sugar frosting.
These delicious lemon cakes are filled with lemon crème and topped with a luscious lemon frosting.
Spice it up with Sriracha flavored candy canes. The spicy candy canes help offset the sweetness of the white chocolate and really bring out the flavor of the peppermint.
Three classic flavors blend to form the perfect fall-inspired cupcake. A chocolate cookie crust and chocolate cheesecake are topped with a spiced chai topping for a guaranteed show-stopping cupcake for Thanksgiving or any other time of the year.
I became obsessed with creating the perfect pumpkin pie and made at least a half dozen variations. My testers and I agreed it was time to stop when we tasted this one with its miracle of an eggless custard filling that’s both sweet and spicy. And if you were wondering, there is absolutely no taste at all of tofu.
Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice.
This incredibly simple skillet cake keeps well for several days—if you don’t eat it all before then. Keep it at room temperature covered in plastic wrap.
Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well with thawed frozen berries, too. The cake freezes beautifully, as long as it is well-wrapped and thawed slowly to room temperature.
To ensure your cream puffs stay nice and puffed: 1. Cook the flour long enough so that the dough truly comes together and pulls away from the side of the pan and 2. Add the eggs one at a time, fully beating the dough before the next addition.
A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Don’t let that dissuade you from making it, even a little in advance: it is just as delicious—and also appealing looking—when fallen. Clafoutis are generally served right out of the skillet.
This soft and moist key lime vanilla cake is drizzled with a rum butter glaze and is layered with a creamy coconut frosting. It is an easy, but beautiful cake that will stand out on spring and summer dessert tables.
Warm juicy berries topped with crunchy brown sugar crisp and served with a big scoop of vanilla ice cream is a perfect and classy dessert for two.