For your little princess, these pink, pink, pink cheesecakes meld a buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.
This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.
This unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
Coolness personified. A creamy vanilla-honeydew shake is topped with an icy cucumber-lime granita. A must-make recipe for summer entertaining.
Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.
Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.
For this milkshake recipe, caramel ice cream is blended with malted milk powder for a mellow, sweet treat everyone will love. Especially the kids.
An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.
This recipe sorta makes us dream of sitting beneath a pear tree in the Italian countryside, nibbling fresh pears and hazelnuts while sipping Amaretto. Sigh.
Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.
Pumpkin seeds and dried cranberries are spiced with cinnamon, nutmeg, allspice and maple syrup. It’s trail mix, a morning snack, an afternoon pick-me-up.
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