Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.
Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.
Double chocolate bar cake with melted milk chocolate, cocoa, and sour cream batter, filled and frosted with whipped chocolate cream. A light, airy three-layer stunner.
Spooky chocolate cookies with pretzel stick legs coated in melted chocolate and sprinkles with candy eyes. These Halloween tarantula treats are fun to make with kids.
Rich almond spritz cookies with nutty depth and delicate crumb. Cookie press shapes bake up golden with sophisticated flavor beyond basic butter cookies.
Challenge Winner, AJ Horst (Test Your Tastebuds, October 2011)
Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.
Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.
Mini carrot cakes with chutney, coconut, walnuts, and warm spices baked in mini muffin tins. Topped with cream cheese frosting for bite-sized party treats.
A three-layer white chocolate torte with melted candy bars folded into buttermilk cake, raspberry jam between layers, and vanilla whipped cream. Elegant enough for any celebration.
A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.
Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.
Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.
Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.
Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.
No-bake cheesecake sets on a graham cracker crust, then gets decorated with star-shaped cutouts filled with warm strawberry jam and a border of fresh blueberries for easy July 4th entertaining.
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