Stunning enough for special occasions. Easy enough for weekday breakfasts. Marvelous enough to make you want it every damn day.
“Moist and rich and not too sweet and airy.” “Delicious, indulgent, adult- and kid-pleasing.” “Perfect.” That’s what folks are saying about this.
Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parm.
“Your family will think you are AMAZING.” “A straightforward, real deal Cajun gumbo that everyone loved.” “Easy and affordable.” “A keeper!”
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
The stealth ingredient in this masterfully melded barbecue sauce? Bourbon. One taste and you’ll understand why it’s so darn smooth.
“The flavors are out of this world and the crispness of the coating is spectacular.” That’s what folks are saying about this recipe.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation?
“The finest peach cobbler that I have ever, or will ever, eat.” “WOW!” “An 11 out of 10.” That’s what we’re hearing about this cobbler.
Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!
S’mores purists may scoff, but that’s cool. More for us. Leftover Halloween candy never looked so good.
Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
Don’t worry, we can’t pronounce the name either. As if it matters, seeing as we’re too busy cramming the pastry into our pieholes to say anything.
No vanilla. No chocolate. Just cream, sugar, cream cheese, and plain and simple goodness like you’ve never imagined.
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