Happiness is 25 minutes away with this recipe that ended our search for the perfect small-batch chocolate chip cookie.
WHY DID NO ONE THINK OF PUTTING RED WINE IN RED VELVET CUPCAKES UNTIL NOW?! Okay. Got that out of our system. Whew.
An inspired and swoon-worthy collision of creamy cheesecake and cakey brownie and tart raspberries that you gotta taste for yourself.
We quite like these granola bars just as-is. But don’t let that stop you from adding your fave stir-ins to make them even more irresistible.
“So satisfying.” “Cakey and chocolatey and everything a brownie should be.” That’s what folks are saying about this crowd-pleaser.
One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)
Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more.
Expect a slightly ginormous, squat, thin cookie that’s chewy in the center, crisp at the edges, and uncommonly good through and through.
Though this calls itself a chocolate whipped cream recipe, it’s really more like a chocolate mousse you want to slurp by the spoonful.
Tired of waiting and waiting and waiting for your boxes of Girl Scout Thin Mints to arrive? Not with this trusty little recipe.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
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