Dubbed Company’s Comin’ Coconut Cake, this beauty of a pound cake will have you dreaming up excuses to invite guests for dinner—and dessert.
Pie crust s’mores, you ask? They’re simply the little scraps of pastry that you might otherwise toss in the trash—heaven forbid!—but instead put to lovely, gooey, chocolate-smothered goodness.
We don’t know Italian, but we’re pretty certain this tart, with its molten filling and brownie crust, translates to “Damn good!”
A stunning—and stunningly simple—dessert made from booze and fruit and sugar and not a lot else.
This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.
The best kosher-for-Passover brownies we’ve ever had. Ever so slightly crumbly outside and splendiferously fudgy inside.
This paleo chocolate cake also happens to be gluten-free and, even more importantly, it tastes magnificent enough to rival any other chocolate cake, birthday or otherwise. Go ahead. Taste it and see.
“Luscious.” “Creamy.” “Incredibly delicious!” “Just the right amount of sweet.” That’s what folks are saying about this cheesecake.
Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.
Chewy and nutty and salty and subtly sweet and guaranteed to be a little more exotic than any other cookie you’ve ever had. Also gluten-free as well as dairy-free and egg-free and, yes, paleo-friendly.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation? Right here with these homemade Milanos.
Not just for breakfast, this raspberry streusel coffee cake is gonna knock your socks off. Buttery and almond-y and just all around lovely.
What to do with those lackluster, out-of-season berries that you couldn’t resist buying at the store.
Learn how to keep your magnificent cake from sticking to the pan and turning into a sad heap of crumbs rather than the spectacularly stunning butter and sugar creation that it is.
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