The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond.
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Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
Everyone needs a Swiss army knife ice cream that can be used to improve any dessert or become one on its own. Let this be yours.
There's something wonderfully nostalgic about cereal-based desserts. While Kix was a favorite cereal in our house growing up, I had never thought of turning it into a dessert. Luckily my well-worn copy of Betty Crocker's Cooky Book, had a recipe for Kix Toffee among the "Company-Best Cookies" recipes. We won't tell your "company" that this recipe is simple. Stupidly simple and really good.
Even people who would never normally purchase a Starbuck's treat have been known to buy, and enjoy, these Cranberry Bliss bars. There is something about the combination of white chocolate and cranberries that just works, especially at this time of year. But our motto is, why buy one when you can make one yourself?
I'm all for sweets with a little something savory. But I still didn't know what to think about the New York-based Downtown Cookie Company's stuffing cookies—yep, stuffing, like Thanksgiving stuffing stuffing. In the cookies. Stuffing-flavored cookies.
This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook. The end result is big, so it's good for a potluck offering. If you have extra, just wrap it up and freeze it. You can thaw it...
Cool autumn mornings are the perfect time to enjoy a batch of warm, straight from the oven muffins. Check out these 11 recipes for flavor inspiration.
I was never a big fan of potato salad, until I stumbled upon a grilled approach that ditched the bland mayo monotony for a group of fresh and powerful flavors. Ever since, I've been experimenting with other ways to rectify the sad state of the common potato salad and this is the latest incarnation: a tangy jalapeño version.
Because you can't possibly buy all the baby stuff you need yourself, you have a baby shower. Or rather, you have your sister throw a baby shower for you. Then she will spend weeks researching tiny versions of normal food, as if all the guests coming to the shower are babies themselves. For example, why serve normal sized peach scones when you could serve mini scones scaled down so that they would look normal sized—if they were being held by a baby?
Before we get into this, I'm going to give the quick reveal right up top for you folks who don't like to read (or skim). For the best sun tea, don't bother with the sun.
Olive oil gelato didn't make sense to me at first. Olive oil, love. Gelato, ditto. But together? Would it taste oily? Too heavy? Refreshing? Do I want this? Turns out, yes. Very much yes.
This ice cream tastes just like a cup of Thai iced tea, but with a stronger tea kick. Serve with a slurp (or two) of sweetened condensed milk. If you want to remove all tea particles from the ice cream, strain the custard through a cheesecloth.
What's so great about Grape-Nuts ice cream? Besides the fact that it's the perfect breakfast food (hello, cereal and milk!), those little cereal nuggets make a great crunchy mix-in.
With a double dose of chocolate and a dash of eye-opening instant espresso, these muffins prove that there's nothing better to wake up to than chocolate.
Depending on where you come from, Johnny cakes will take different forms. These unleavened corn cakes take after the American version, and add a sweet and spicy syrup for extra excitement.
When you get great peaches, all you want to do is not screw them up. But if you want to be more creative, or you have some less than stellar specimens (perfectly ripe but a hair too tart, or not quite as sweet as you'd like), there's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
What if you want something homemade for breakfast but you ate all of last night's pie, as some of us are want to do? Then run to the store and pick up a few croissants and the best looking fruit you can find. In no time, you can have a delicious, light-yet-decadent spin on panzanella.
Fluffy eggs stir-fried until just cooked, mixed with tomatoes that under the heat of the wok will practically dissolve into a semi-tart, semi-sweet sauce. It is simple, and soothing, and goes perfectly with a bowl of rice.
Crunchy cornflakes add a crisp, crackly texture to the already awesome combo of chocolate and peanut butter. And what makes these bars even better? You don't have to turn on your oven to make them.
What's the big secret in this Farmer's Secret Chocolate Bundt Cake? An extra serving of veggies by way of grated beet and zucchini. But have no fear, this moist bundt tastes way more like chocolate than like a vegetable patch.
Fresh cherries are lightly sweetened and baked under lots of hearty oats. Feel free to garnish with some creamy Greek yogurt.
Graduations, weddings, engagements, babies, birthdays. Celebration season has started and won't calm down until you put away your summer whites. Looking for an extra-festive dessert, something that will really honor the honored guest? These 10 show-stopping cakes are your answer—now all you have to do is work on your toast.
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.
This week marks the first anniversary of Cookie Monster. From rich, chocolaty, espresso-filled sandwich cookies to buttery vanilla bean sables, it's been a very sweet year. So which were my favorites? Which cookies could I not stop eating (or making over and over again?) Well, I don't like to play favorites, but if you insist. Here are my top 10 cookies from Cookie Monster's first year. Go ahead and try them all.