We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Chewy, gooey, and chocolatey, these crackly topped brownies are the perfect balance of cakey, fudgy, and pass-the-napkins messy.
Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we’re hearing about these coconutty beauties. Taste for yourself.
A great holiday gift, these homemade biscotti are made with green tea powder lending a delicate tea flavor. They are topped with a ginger and sugar coating.
Ever so slightly crumbly outside and splendiferously fudgy inside, these are the best kosher-for-Passover brownies we’ve ever had.
These chocolatey sensations–with their crisp edges and chewy centers–are monstrous in size as well as their lineup of kooky ingredients.
A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.
Holiday diet tactic #142: This stunning cookie tree. (Sort of makes it harder to scarf down a half batch of cookies when doing so would demolish the Christmas tree, eh?)
These spectacular–and, we swear, simple–cookie creations can be yours with your favorite roll-out cookie recipe, our royal icing, and these handy how-tos.
What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll and bake and decorate as it is to admire–and devour.
The cutest, sweetest, happiest gingerbread people ever, right? They also happen to be the fastest, cheapest, unfussiest gingerbread cookies we’ve encountered.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.
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