Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
Sweet and sour, chewy and crumbly, these easy and almost elegant bars are altogether appropriate for a little afternoon procrastination.
These easy peasy cupcakes are easy enough to mix up for a random Tuesday night, elegant enough to woo even the most annoying mother-in-law.
What’s with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.
A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.
This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
These pineapple muffins are like individual pineapple upside-down cakes. Perfect for breakfast or dessert or anytime in between.
These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.
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