Author: Carolynn Angle
Originally taken from the label of Eagle Brand sweetened condensed milk. Has been a hit for years!
Author: Penny R
Raw cacao powder, more nutrient dense than common cocoa powder, makes this gluten-free chocolate cake a somewhat healthy dessert option.
Author: Donna Hay
Author: Molly Stevens
Author: Robin Davis
Author: Claudia Fleming
Author: Nick Malgieri
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Author: Kemp Minifie
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds...
Author: Sarah Jampel
Is it possible that Freda's candies are even creamier and more delicious than their namesakes? YES! These delightful bites are perfect for the holidays or anytime you're in need of a sweet treat.
Author: FREDA GABLE
Do you remember Creme Drops? I was talking with my 90 year old Uncle and he told me that when he was a kid he would go into town and buy a pound for 5 cents and eat them all on the way home. They are kinda...
Author: Daniel Frye
Author: Ania Catalano
It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
Author: Janet McCracken
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Author: Rochelle Palermo
Author: Ruth Cousineau
Chocolate and cherries swirl together in this rich muffin recipe.
Author: Susan Spungen
Author: Zoe Singer
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get....
Author: Rocco DiSpirito
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
Author: Bon Appétit Test Kitchen
A great way to add a healthy fat and frosting to a dessert. For a thicker frosting, cool in the refrigerator.
Author: dustingill247
Author: Marcy Goldman
Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don't receive nearly as much love as crème brulées do - but if you go to France, it's a whole different story....
Author: Audrey