No vanilla. No chocolate. Just cream, sugar, cream cheese, and plain and simple goodness like you’ve never imagined.
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
Sorta looks like a bunch of circus treats exploded, got smothered in marshmallows, and got magically turned into cake, eh?
WHY DID NO ONE THINK OF PUTTING RED WINE IN RED VELVET CUPCAKES UNTIL NOW?! Okay. Got that out of our system. Whew.
An inspired and swoon-worthy collision of creamy cheesecake and cakey brownie and tart raspberries that you gotta taste for yourself.
We quite like these granola bars just as-is. But don’t let that stop you from adding your fave stir-ins to make them even more irresistible.
“So satisfying.” “Cakey and chocolatey and everything a brownie should be.” That’s what folks are saying about this crowd-pleaser.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
Can you just imagine these little lovelies strewn across cakes, tarts, flans, puddings, cocktails, and more?!
One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)
Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
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