Phyllo is wonderfully forgiving and easy to work with—as long as it remains supple. As you work, keep the stack of dough covered with a damp cloth or paper towel to prevent it from drying out.
If you have never worked with phyllo dough, you are in for a great treat. It looks like it would be complicated, fussy and difficult—and is, in fact, quite easy. Phyllo is forgiving: it if tears, no worries—you can often simply place it down and continue using it. And best of all, phyllo dough always looks impressive and tastes wonderfully flaky and crisp.
The luscious combination of cherries and chocolate that make the Black Forest Cake so beloved translate beautifully into a cookie that is both sophisticated and delectable.
The biscuits may be made a day in advance, but if you do, be sure to hide them—they are delicious even before they become these charming little bite-size sweet, salty and savory sandwiches.
These addictive sweet, spicy and smoky wings are a cinch to make, but be warned: they will disappear as quickly as you put them out, so make more than you think you need!
This gluten-free quinoa and oat flakes topping is perfect on any kind of fruit crisp. Cornflakes can substitute for quinoa flakes and make the topping extra crispy.
Assemble this glorious show-stopper of a cake just two hours before serving, but the cake layers may be baked a day ahead; wrapped tightly in plastic wrap and refrigerated. The cherries may also be prepared a day ahead, but the whipped cream should be made as the cake is assembled.
This wholesome and homemade granola tastes like a treat, but is packed with healthful nutrients and unprocessed ingredients. Its only flaw? It seems to disappear as fast as you can make it.
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