These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but...
Author: Food Network Kitchen
This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding....
Author: Cullinaryjudge
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used...
Author: Food Network Kitchen
This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.
Author: Zookeenee
Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate...
Author: Food Network
Author: Marcy Masumoto
Author: Food Network
Author: Ina Garten
Author: Trisha Yearwood
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
Author: Ina Garten
Author: Food Network Kitchen
Author: Ree Drummond Bio & Top Recipes
Author: Food Network Kitchen
Author: Ina Garten
Author: Ina Garten
Author: Food Network
Author: Trisha Yearwood
Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network...
Author: Food Network Kitchen
Author: Tyler Florence
Author: Valerie Bertinelli
Author: Giada De Laurentiis
Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent...
Author: Betty Crocker Kitchens
Author: Food Network
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies...
Author: Claire Robinson
I can't recall where I got this recipe I think at Hellmann's website. It's a moist yummy chocolate cake great with peanut butter frosting. My family really...
Author: internetnut
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery...
Author: Kittencalrecipezazz
Author: Food Network Kitchen
Author: Food Network
Author: Alton Brown
With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow...
Author: Food Network Kitchen
Author: Valerie Bertinelli
Author: Nancy Fuller
Author: Food Network
Less intimidating to make than the traditional double-crust version, this apple pie gets topped with a crumbly, crunchy topping that settles nicely into...
Author: Food Network Kitchen
Author: Food Network
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a...
Author: Food Network Kitchen
Author: Food Network Kitchen
While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I...
Author: Marg CaymanDesigns
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key...
Author: Kardea Brown
Author: Ree Drummond : Food Network
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters,...
Author: Four and Twenty Blackbirds
For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy...
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Giada De Laurentiis
Author: Food Network Kitchen
Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with...
Author: Geoffrey Zakarian