This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.
A batch of hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
Try your hand at homemade fortune cookies that you can stuff with you own zany fortunes. Feel your luck changing already?
Crepe are all the rage on La Chandeleur, the annual French celebration of the humble-noble treat. Festivities, games, and, of course, much crepe eating ensue.
This concoction of hot milk and Mexico’s incomparable chocolate is whipped into a frenzy with a milinillo–Mexico’s unplugged answer to the immersion blender.
Bet you’ll never go back to a Reese’s Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.
This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.
Rich, robustly flavored, and rousing in the way only espresso can be, this is the ne plus ultra of coffee cakes.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
Introducing our Christmas Cookies Collection for 2010. They’re our favorite crunchables for the holiday season.
These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.
Remember those thumbprint cookies your grandma use to make? They were the perfect spot-of-jam delivery system. These little darlings are no different. Well, a little different…
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