Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly salty, and, in a word, perfect.
Embrace your inner Laura Ingalls Wilder with this quaint, toffee-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated, but its appeal transcends time.
Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
We got nothing against the Larabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
You’re not going to believe how spectacularly simple it is to make these impressive cocktail party pretzels with bling.
Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.
Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.
“Easiest chocolate fudge recipe ever.” That’s what folks are saying about this simple and spectacular recipe—and they’re right.
Suffice it to say, these are the sweetly spiced nuts we’ll be setting out at cocktail parties and gifting this holiday season.
Cheese straws that marry a cute form with a nonbreakable function. And that’s to say nothing of the rich, cheesy flavor.
Deeply satisfying, these baked pumpkin donuts are gluten-free, paleo-friendly, and doused with maple and bacon or dark chocolate.
“Intensely maple-y.” “Amazing.“ “Much easier than making pie.” “A recipe I’ll make again and again.” That’s what folks are saying about these.
“An absolute knockout!” “Wowzers!” “Incredibly moist.” “Just like banana bread.” That’s what folks are saying about this recipe.
“Not too sweet.” “Simple and terrific.” “Everything a granola should be.” That’s what folks are saying about this granola.
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