Inspired by traditional Chinese scallion pancakes which are made by rolling flat a coil of flaky dough layered with scallions, this cinnamon sugar variation is perfect for dessert.
There are 32 Thin Mints in a box, but this intensely chocolate mint tart recipe only calls for 30 in the crust. You’re welcome.
This scaled down recipe uses minimal ingredients to make one epically tasty treat.
Buttery chocolate and rosemary hamantaschen cookies filled with a chocolate halva ganache and crunchy toasted sesame seeds.
A Peppermint Patty, a brownie, and a cookie walk into a bar… and they all get along really well.
Chocolate cake with a coffee soak, layers of hazelnut frosting, crunchy filling, and a stout ganache make this Mocha Hazelnut layer cake a real showstopper.
Use your favorite fresh or frozen berries to enjoy these Lemon Berry Blondies year-round.
A combination of pumpkin and gingerbread spice blends creates a sweet-and-spiced ginger-pumpkin pound cake that sings with fall flavors.
A cross between oatmeal cookies and fudge squares, Chocolate Revel Bars are the perfect, practical dessert for a crowd.
Just in time for Rosh Hashanah, this round, braided apple and honey babka is packed full of apple butter and drizzled with a honey icing.
All you need is microwave popcorn, chocolate chips, mini M&Ms, and a microwave to make the perfect crunchy, salty, sweet snack for any picnic.
“What’s the difference between a cheap bucket-style ice cream maker and the higher end models, and which one would you recommend?”
I always thought that making ice cream in a bag meant ending up with grainy, crystalized ice cream that was unpleasant to eat. Here’s what happened when I actually tried it.
A pear and gruyere tart with a sweet, cheesy shell and sugary, caramelized pear filling inspired by the TV show Pushing Daisies.