The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.
Certainly you’ve heard the story behind this reputedly $250 recipe. But have you tasted the cookies? That’s what we thought. Let’s remedy that.
These Florentines have a thin nut crust topped with chewy caramel covered with sliced almonds. Drizzled on top of the Florentines is a zigzag of chocolate.
Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.
Thick, rich, and decadent, this chocolate cake is soft and pudding-like in the middle surrounding by cakey sides and and crinkly top. Think dessert spoon bread.
This updated version of Devil Dogs is chocolate-y, cake-y cookies sandwiching a creamy, vanilla-y filling.
Sugar cookies flavored with vanilla and orange zest are covered with icing and decorated with sanding sugar and silvery dragees for a Christmas-y look.
Shortbread wedge cookies rife with ginger and lemon zest are baked to a lightly golden then topped with a creamy lemon glaze. A perfect tea treat of dessert.
Sour cherries and apples get a kick from orange juice, cardamon, and cherry liqueur then are rolled up in phyllo dough, sometimes called filo, and baked.
Here the classic French custard with a wallop of fresh ginger in addition to vanilla. On top are blackberries in a sweet-tart sauce.
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