This eye-popping granita, or ice, is make from strong-brewed espresso. Layered between and dolloped on top is softly whipped cream.
This lighter version of bread pudding uses brioche, has a minty-lemon flavor, and is bursting with deep-purple baked blueberries.
There’s a double whammy of chocolate in these sweet treats: chocolate cookies studded with chunks of chocolate and sprinkled with sea salt.
Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.
This lofty cake is so crammed full of chocolate and butter, there’s no room for flour–though we made sure to leave space for ample swoops of softly whipped cream.
The flaky, tender, flavorful piecrust you’ve long for but may not have had the nerve to make. It’s rich with butter and the now un-demonized fat: lard.
This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.
These sugar-spice cookies get their kick from cinnamon, orange zest, allspice, nutmeg and cloves, not to mention a crackly citrus glaze on top.
Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.
A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.
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