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