No need to have a stand mixer or bulging biceps to make this maple-y, nutty fudge from scratch. We’ve got ways to beat it into submission that suit any cook and kitchen.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.
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.
Not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Serve at room temperature with kabobs or crisp pita triangles.
For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.