Nutella sandwiched between hazelnut shortbread cookies. Goodness to the second degree.
These bite-size homemade candy bars made with coconut, dipped in bittersweet chocolate, and rolled in nuts will have you singing for almond joy.
Take just one bite of Flo Braker’s chocolate cake slathered in pistachio Bavarian cream frosting and we guarantee it will become your favorite dessert.
This almost flourless pecan torte is rich with pecans, eggs, and sugar. On top is a dollop of bourbon-spiked whipped cream. The torte is great with coffee.
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 within, cakey without. 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.
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