From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere.
This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it’s a pleasantly homey dessert, perfect for any afternoon or occasion.
How do you define a true New York-style cheesecake? A sweet graham cracker crust cushioning a smooth, rich, moan-inducing filling with a lemony lilt. In other words, this recipe.
These brownies are the perfect treat to send to troops overseas or your kid in college. They’re chocolatey, moist and, best of all, can withstand the U.S. Postal Service.
Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
Ah, blood orange olive oil cake. It’s moist, dense, and full of citrusy goodness. It makes a perfect ending to a meal or, even better, a great start to the day.
These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.
This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.
A batch of hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
Try your hand at homemade fortune cookies that you can stuff with you own zany fortunes. Feel your luck changing already?
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
Bet you’ll never go back to a Reese’s Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.
This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
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