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With brown butter, Dutch cocoa, dark chocolate, and vanilla, these brownies have it all.
A no-fuss frosting for all your favorite cakes.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
Classic ladyfingers, simplified
A bright-purple cake that tastes as good as it looks.
With the right ratio of ingredients, classic Swiss meringue buttercream is a foolproof favorite.
Fruity, tangy, and fresh.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
A hearty pineapple-banana cake baked in a cast iron skillet and topped with cream cheese frosting.
A simple three-egg layer cake with vanilla buttercream frosting.
Whether you're craving dark or milk chocolate, this frosting is easily doctored to taste.
Delicate, uber-fluffy, and tender.
Not too sweet and not at all greasy.
This cake couldn't be easier—it's made, and baked, right in a cast iron skillet.
A new way to make this classic cake.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
These moist cupcakes get a punch of flavor from coconut milk and chopped coconut.
A no-fuss method to make classic coffee cake even easier.
Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.
Maximum return for minimum investment.
If there's one thing gluten-free does well, it's light and tender!
A timeless classic.
A skillet and a couple of mixing bowls are all you need.
The key to lighter cheesecake: Fold in meringue.
It's loaded with coconut at every step.
Light, tender, and delicious.
This not-too-sweet cake is flavored with orange, cinnamon, and olive oil.
A surprisingly light and airy gluten-free dessert, infused with apple and spices.
Skip the hot oven and make this creamy dessert.
A bold dose of molasses and spices, plus buttermilk for a moist but fluffy crumb, makes this the perfect holiday dessert.
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