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.
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.
A pear and gruyere tart with a sweet, cheesy shell and sugary, caramelized pear filling inspired by the TV show Pushing Daisies.
How many cookies are in a batch? And more importantly — how many cookies are *enough* cookies?
Once you know how to make your own bagels, you’ll make them over and over again because while you’ll know how secretly easy they are to make, your friends won’t — and getting to bask those impressed reactions? Priceless.
I hate to break it to you, but you’ve been making pita pockets wrong your whole life.