Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Junior’s famous cheesecake in miniature. As if that wasn’t enough, it’s embellished with lime mousse. Wee and wonderful.
Two cake layers filled with sweet carrots, pineapple, and coconut are filled and swathed in a thick coating of vanilla-scented cream cheese frosting.
A dense, sweet, rich, buttery pound cake becomes even more indulgent, if you dare, with a heavy-handed drizzle of caramel glaze.
Balsamic vinegar and soy sauce flavor the duxelles, a spread of finely chopped and sauteed mushrooms. Puff pastry makes the pizza a snap to assemble.
Mmm…buttery brioche. It isn’t just for breakfast. And it’s a heck of a lot easier to make than you may think.
These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.
This upside-down tart, also know in French as tart Tatin, is filled with golden apples covered in a deep caramel that sit atop a flaky, buttery crust.
Villas’ pecan pie is unlike most others as it’s not as sweet as most. But it does have the requisite fresh pecans, mellow rich filling, and tender flaky crust.
Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.
Squares of homemade puff pastry (or store-bought if you want to save time), sandwich sliced bananas and a rich walnut caramel sauce. Whip creams sits on top.
Lemon and blueberry star in this cake. Blueberry preserve fills the cake and is swirled through the batter. The cake is also iced with a lemon buttercream frosting.
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