Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. That’s why we’re dumbstruck by these little lovelies.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
Sometimes, though the love of pig is there, you just don’t have it in you to stand at the stove tending to batch after batch of bacon.
Perfectly browned on the outside and soft, moist, and buttery on the inside. Just a little effortless elegance to accompany your roast.
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
“Super easy.” “Great with beer.” “Disappear fast.” “Yummy!” That’s what folks are saying about this recipe.
Sugar and spice and everything nice. That’s what’s packed into each and every component of this stunningly spectacular dessert.
Dark, hearty molasses gingerbread cookies or pale, sweet honey gingerbread cookies? Your choice. (Hint: You can’t go wrong.)
Though not quite as sweet as everyone’s beloved carrot cake, this unpretentious parsnip version never fails to wow.
We believe you’ve been looking for a lovely, elegant, knock-their-socks-off dish like this that just happens to be vegetarian, yes?
This riff on the marshmallow-topped classic from your childhood plunks the sweet staple squarely where it belongs—dessert.
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