Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
These are, in all seriousness, remarkably fudgy and every bit as rich as the real deal despite being flourless, paleo, and easy as heck to make.
Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
This best oatmeal cookie recipe is like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
A flourless almond cake that’s French and flavorful, this amandier is crisp and crunchy on the outside, dense and chewy on the inside, and gluten-free through and through.
Rest assured, dear reader, this chocolate sandwich is a far cry from Wonder bread and Hershey’s. Ooooooooh soooooooo far.
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
This bourbon cake is much like a pound cake given its decadent amount of butter and moist, tender, perfect crumb. But oh, baby, wait’ll you taste the bourbon glaze.
Known in some parts as tar heel pie, this ridiculously rich and gooey chocolate brownie pie is crazy easy to make—and just as easy to make disappear.
Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You’d expect nothing less from the French, yes?
Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here’s how to add a little drama to your dessert.
Not Portuguese? No worries. It won’t lessen your appreciation for the crackly crust cradling a ridiculously creamy custard.
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