Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.
Blueberry buckle is so easy to make but so hard to forget. Seriously–crispy edges, jammy blueberries, and tender cake in between. It’s perfection.
Here’s another recipe for those of you that desire a higher crust to filling ratio. Tassies are really just tiny pecan pies, y’all.
If your biggest complaint about pie is that there’s never enough, have we got a surprise for you. A big ole apple pie, made on a sheet pan. Craving solved.
These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.
A clean-flavored ice cream laced with Armagnac is a perfect companion to fall fruits like plums, prunes, pears, and figs but adds a nice finish to summer meals.
This dreamy and creamy alternative to pumpkin pie has won us over. We think it’ll woo you, too.
Vegan chocolate cupcakes. So scrumptious and deep dark chocolatey that no one’s even going to notice they’re vegan. Swear.
Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.