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.
Junior’s famous cheesecake in miniature. As if that wasn’t enough, it’s embellished with lime mousse. Wee and wonderful.
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.
These pears are poached long enough to absorb the lemon-y liquid, giving them a tender and buttery texture. Bosc pears hold their shape best when cooked.
Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.
Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.
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