We’re not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
Some cookies so good you want to eat them all yourself. And then there are some cookies sooooo good you just can’t help but share.
She went through labor to bring you into the world. Surely you can fashion some dark chocolate taffy flowers for her.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
A tart that comes together with ease and elegance and sullies but a single bowl. (Just don’t let it slip to guests how truly easy it is.)
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.
These boozy bananas, lavished with brown sugar, butter, brandy, and coconut cream, are a Southern classic. Understandably so.
Michael Procopio’s midlife crisis prompts him to think creatively in terms of using empty cat food cans. Shame he doesn’t have cats.
Say good morning to your newest weekday breakfast craze. Who knew cheese, honey, and bread could be sooooo indulgent?
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Okay, these cookies may not contain literally a thousand layers, but you gotta admit, the title made you count, yes?
A simple, step-by-step recipe for the classic French crêpe that can be mastered by anyone. Yes, anyone. Even you.
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
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