You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
Author: Kristi Tursi
To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.
Author: Dawn Perry
Author: Deborah Madison
If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.
Author: Stephen Stryjewski
Brown sugar gives these triple-chocolate brownies plenty of rich, flavorful sweetness.
Author: Martha Collison
Author: Roland Mesnier
These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Author: Alice Medrich
Author: Joyce Carol Oates
Author: Julie Hasson
Author: Allison Robicelli
Author: Lauren Groveman
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
Author: Cynthia Paige Ward
Author: Tracey Seaman
I've had this recipe for years, but I don't remember where I got it. But its quick, chocolatey and best of all NO-BAKE!
Author: Kim Brooks
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
Author: Melissa Roberts
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Angelo Monaco
Our slice-and-bake technique is easier to manage than shaping a crescent version-a touch of sanity during holiday baking madness.
Author: Claire Saffitz
Author: Kemp Minifie
Author: Rose Levy Beranbaum