Essentially a slightly tipsy cheesecake, this bourbon-enhanced eggnog pie is something we’re classifying as “holiday desserts for parties where people like to party.”
When you want the taste of cinnamon rolls but don’t have the time (or yeast!), enter these shortcut lovelies laced with spice and lavished with cream cheese icing.
Got leftover cranberries? Then you’ve got the fixings for these incredible scones that balance tart berries with sweet white chocolate and knee-wobblingly flaky pastry.
Earthy collides with slightly sweet in this beautiful burnished brioche and wild mushroom stuffing. (Did we mention it’s easy?)
These sugar skull cookies are classic Day of the Dead (Dia de los Muertos) treats, but work for Halloween, too.
Not only are these sweet cinnamon sugar-coated pear tarts a breeze to whip up, they look pretty darn impressive, too.
Coconut lovers rejoice! This inventive riff on tres leches cake is infused with coconut flavor, thanks to a combination of extract, coconut milk, and toasted coconut on top.
Halloween candy still tempting, teasing, tormenting you? We divulge how to keep it outta your house—and off your hips.
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease (and alliteration) as this tart recipe.
These date bars are a classic for good reason. The combination of sweet, sticky date filling nestled between layers of buttery oat dough is completely irresistible.
This lemon drizzle cake is Paul Hollywood’s favorite cake of all time. One bite and you’ll understand why.
Rich, slightly sweet, and chewy in the best way, this Jewish challah is a stunner. Perfect for shabbat and Rosh Hashanah.
Those of us who prefer a restrained sweetness and a more pronounced cocoa taste will adore these muffins. Nothing overtly sweet here. And we’re okay with that.
Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Homemade cookies that require only 3 ingredients and no mixer? You bet. It doesn’t get any easier than this, folks.
This rich and creamy chocolate pudding cake is made with cornmeal instead of flour, making it gluten-free.
Crisp as a cracker. Less sweet than a cookie. And certain to be safe from the kids as they have a distinct adult dark chocolate allure.
Your average frosted vanilla cupcake just went next-level with the addition of salted butterscotch filling. See for yourself.
Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.
This purple-stained cake—er, what’s left of it—calls for just old-fashioned goodness and the season’s most compelling fruits. Got milk?