Wonderful for Christmas, this three layer cake is baked with rich molasses and shredded apple and frosted with a decadent cream and caramel sauce.
This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.
A completely satisfying dessert, this cheesecake recipe combines the coffee and cream flavors of a morning cappuccino with bittersweet chocolate.
Not familiar with buckle? It’s essentially a ginormous muffin bursting with fresh blueberries and capped with crumbs that are gently suffused with cinnamon and ginger.
A cream cheese-pecan mousse is spread on a sponge cake and the whole thing is rolled up, jelly roll style, called a roulade, for an impressive dessert.
Subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. Jasmine tea-infused cream adds an exotic touch.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Small, creamy cupcakes filled with the sweet-tart flavor of key limes are topped with a swirl of lime whipped cream. These are great for parties or birthdays.
Two cake layers filled with sweet carrots, pineapple, and coconut are filled and swathed in a thick coating of vanilla-scented cream cheese frosting.
A dense, sweet, rich, buttery pound cake becomes even more indulgent, if you dare, with a heavy-handed drizzle of caramel glaze.
Get a load of this stunning scoop! This silken ice cream has a vibrant sea-green shade that’s as distinctive as its nuanced, vaguely tea-y taste.
Fresh hot fudge sauce, old-timey malted milk balls, and fresh ice cream come together in a wallop of a sundae that will bring you back to your childhood.
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