Pommes Anna with tarragon: thin-sliced Yukon Gold potatoes layered with herb butter, baked tender, then broiled to a crisp golden top. An elegant French potato cake from a handful of ingredients.
Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.
Low-fat apricot cardamom bars with apricot nectar, finely snipped dried apricots, and applesauce in the batter, finished with an apricot icing drizzle. Fragrant and easy.
Bran muffins with a hidden spoonful of apple butter baked into the center. A quick semi-homemade muffin using bran muffin mix sweetened with honey.
Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.
Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.
Coconut brownies: chewy chocolate brownies loaded with flaked coconut in the batter and crowned with chocolate chips and walnuts. The fudgy chocolate-coconut bar that beats any candy.
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