This classic cheesecake has a velvety texture and a rich, sweet flavor. New Yorkers love to top their cheesecakes with a thin layer of sour cream; it perfectly balances the richness of the cake. read more
The Italian coffee dessert Tiramisu, which can be translated as "lift me up," was invented relatively recently – in the 1960s. Since then, its delicate and refined flavor has won millions of fans around the world. The classic tiramisu recipe is read more
Flat sugar cookies are super easy to make and incredibly delicious! You can bake them in large batches and serve them daily with tea or coffee. Top them with royal icing, and they'll be a wonderful addition to any holiday. read more
Shortbread is a quintessentially British pastry with Scottish roots. It was first baked in the Middle Ages, only for major holidays. Later, shortbread became an integral part of Sunday tea and has gone far beyond... read more
Experience notes of tequila, lime, and salt combined in this summer tart with a whole-grain cookie base. The condensed milk dessert sets overnight, so all you have to do is forget about it for a while. But when serving, you won't... read more
In this recipe, we make a wonderful chocolate "log" with pieces of nuts and dried fruit. It's a great way to use up leftover cake or cookie crumbs, and you can spice up the dessert with any fruits and nuts of your choice. My favorite is... read more
Brownie and chocolate chip cookie lovers won't have to choose: these ice cream sandwiches have both (plus a creamy filling surprise). Both layers cook on the same baking sheet at the same time. read more
You can make pumpkin pies for years and always find new ways to make the recipe even more impressive. Adding gingersnaps will enhance the pumpkin flavor, while ripe bananas will add a touch of sweetness. And most importantly, don't... read more
Instead of using sweetened condensed milk, next time you make pumpkin pie, use unsweetened coconut milk. You'll add a hint of tropical flavor while still getting a creamy, smooth filling that everyone loves. read more
Shortbread cookies, candied fruit, brown sugar, pumpkin puree, coconut milk, eggs, cream, vanilla extract, pumpkin pie spice...
I've yet to meet anyone who wouldn't want to have these treats in their lunchbox, and they're also quite convenient to keep in the kitchen for a quick snack anytime. I'm not saying they're healthy, but when you say— read more
Part dessert, part cocktail, this Trisha Yearwood martini, topped with a layer of whipped cream, is made with three liqueurs blended with a spiced syrup infused with cloves and cinnamon. Garnish with gingerbread cookie crumbs for an extra kick. read more
These layered pastries take the classic peanut butter and jam combination to a whole new level. These squares feature a butter-peanut-cocoa base, a grape jam filling, and sweet peanut butter. read more
America's favorite camping treat can be transformed into an everyday dessert by taking the classic s'more ingredients—crunchy graham crackers, chocolate, and marshmallows—and layering them with the corresponding flavors in chocolate brownies. read more
Shortbread cookies, dark chocolate, brown sugar, vanilla extract, eggs, premium flour, marshmallows, marshmallows...
This tried-and-true flavor combination—chocolate and fresh bananas—will be appreciated not only by children, but also by those who are still kids at heart. In our case, it's an easy-to-make cake with a vanilla crunch cookie base, two... read more
Make a frozen cheesecake from cheesecake: Choose a pre-made cheesecake, then chop it finely, mix it with strawberry ice cream, and spoon it all onto a crisp graham cracker crust. Tyler Florence's delicious dessert is ready! read more
Pave is a kind of cake-like dessert that resembles tiramisu, but much more delicious! It doesn't require baking; it's a combination of various cookies (this recipe uses Maria biscuits), creams, fruits, and... read more
A recipe for sweet and savory pastries with dolce de leche cream. The pastries are made with layers of crushed wafer cookies and salted pretzels, topped with whipped cream and dolce de leche cream. Chill in the refrigerator until... read more
Do you love the most delicate, silky toffee? Don't stir the sugar mixture once it boils. Let it simmer (undisturbed) until it reaches 112°C (240°F)—the toffee will have a perfectly smooth texture. read more
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