Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice...
Author: Tara O'Brady
Author: Sarah Magid
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed....
Author: David Lebovitz
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
Author: Rebecca Rather
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco
Author: Melissa Clark
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible...
Author: Tom Parker Bowles
Author: Kendra Vizcaino
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock...
Author: Lara Ferroni
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores;...
Author: Tara O'Brady
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut...
Author: Kat Boytsova
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake...
Author: Isa Chandra Moskowitz
Author: Allen Susser
Author: Susan Spungen
Author: Rick Rodgers
Author: Molly Wizenberg
Author: Deborah Snyder
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier...
Author: Katherine Sacks
Author: Alex Seidel
Pumpkin Custard Profiteroles With Maple Caramel
Bake these festive, crisp, buttery cut-out cookies and decorate them with a tinted glaze for any occasion.
Author: Land O'Lakes
Author: Gina DePalma
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste...
Author: Katherine Sacks
I have to confess that I spent the first half of my life not loving cheesecake. I just didn't understand it. Then, lo and behold, at the farmers' market...
Author: Kelly Fields
Author: Julie Hasson
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
Author: Kristin Donnelly
Author: James Oseland
Buttercream frosting is rich, creamy and made with simple ingredients. Try piping it on a birthday cake for the ultimate creamy, sweet treat.
Author: Land O'Lakes
Creamy vanilla custard is perfect when served over a variety of summer berries.
Author: Land O'Lakes
Author: Abigail Johnson Dodge
Author: Ania Catalano
Author: Jeanne Thiel Kelley
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients...
Author: Sarah Magid