Author: Janet Taylor McCracken
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
The things are the talk of every play group in my area so when I received this recipe from a friend I had to finally give them a try. If you like Rice...
Author: yesdivascancook
Author: Cory Schreiber
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything...
Author: Sam Worley
This looks harder to make than it is, which is the whole point.
Author: Claire Saffitz
Author: Julie Richardson
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
This gluten free CarrotCake is hands-down the BEST carrot cake I have ever eaten. Moist, nutty, lightly-spiced, with a hint of orange... Eat on its own,...
Author: Gluten Free Alchemist - Kate Dowse
Author: Julie Richardson
Author: Gina Marie Miraglia Eriquez
Author: Andrew Carmellini
Author: Alexis Touchet
Author: Micah Carr-Hill
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier...
Author: Karen Barker
Author: Susan Herrmann Loomis
Author: Zoe Singer
Author: Francois Payard
Author: Amanda Hesser
Author: Gina Marie Miraglia Eriquez
Author: Gordon Ramsay
This baked salmon is seasoned with salt and pepper, then drizzled with a flavorful marinade of mustard, honey, lemon juice, and olive oil.
Author: Rick Rodgers
Author: Melissa Roberts
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English...
Author: Julie Reiner
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Author: Dora Charles
Author: Janet McCracken