Author: Nathalie Dupree
This festive little dessert for one is an easy way to treat yourself-no special occasion necessary.
Author: Anna Stockwell
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension...
Pecan pie in a bite-sized bar-perfect for a crowd! These pecan pie bars boast a tender shortbread crust and all the flavor of pecan pie.
Author: Land O'Lakes
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Sharon Blonder Leff
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
Author: Katy Sparks
Author: Renee Werbin
Author: Gina Marie Miraglia Eriquez
Author: Gerardo Gonzalez
Author: Sheri Castle
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to...
Author: Katherine Sacks
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves...
Author: Zarela Martinez
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Cindy Mushet
Author: Madeline Sims Ford
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Joan Colton