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.
Chicken marsala pizza is the perfect blend of comfort foods: crisp-but-doughy pizza with the hearty richness of a savory wine-and-mushroom sauce with bite-sized pieces of of chicken dotted across the top.
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.
Serve these warm, cinnamon sugar pumpkin-spiced bagels toasted with butter or a hearty maple-bacon cream cheese.
A cross between oatmeal cookies and fudge squares, Chocolate Revel Bars are the perfect, practical dessert for a crowd.
This easy-to-make cheddar-jalapeño no-knead bread relies on time to develop gluten, strength, and flavor. It bakes up with a crunchy, floury crust that cracks open like a dragon egg inside of a Dutch oven.
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.
If you’re a casual sourdough baker looking to keep your starter alive and healthy while making the feeding and discarding process as simple and straightforward as possible, read on.
There are a lot of ways to use your discarded sourdough starter, but these scallion pancakes are so easy to make that you’ll find yourself feeding your starter more often just so you have a reason to eat them.