Chocolate cake is a beautiful thing on its own, but adding a thick layer of sharp passionfruit curd undercuts the heavy richness and balances the sweetness-which...
Author: Martha Collison
Author: Marcel Desaulniers
Author: Alice Medrich
Author: Janet McCracken
These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.
Author: Erin McKenna
Author: Elana Amsterdam
Author: Nathaniel Meads
Author: B. Smith
Author: Ludovic LeFebvre
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Shelley Wiseman
Author: Gina Marie Miraglia Eriquez
Author: Mary Corpening Barber
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve...
Author: Katherine Sacks
Author: Linnea Johansson
A keto and low carb sugar free frosting sweetened with Stevia
Author: SFD
Author: Kriss Harvey
We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or...
Author: Jason Kosmas
Author: Erin McKenna
Say hello to the the ultimate ice cream cake recipe! Layers of ice cream, fudge, caramel sauce, cookies and toffee are layered into a chocolate cookie...
Author: Dianne Rossmando
The Negroni, a gin-based aperitif, meets sangria in this great party punch.
Author: Ghillie James
Author: Melissa Roberts
Author: Ian Knauer
Author: Ellen Lebow
If I could only have one dessert sauce this-without a doubt-would be it. Caramel sauce is the most complex tasting sauce I know and it goes with every...
Author: Emily Luchetti
Author: Karen Barker
Done in minutes, this mug cake is a quick fix for a sweet craving. Best eaten warm!
Author: Land O'Lakes
Author: Shelley Wiseman
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a...
Author: Anna Stockwell
Author: Martin Picard
Taste absolutely sinful...but they're not. You can make them up to two days ahead and store in an airtight container.
Author: Marge Perry
Author: Ian Knauer
Author: Allysa Torey
Author: Jill Silverman Hough