The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.
Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.
Authentic Pennsylvania Dutch shoo fly pie with a deep molasses filling and spiced brown sugar crumb topping with cinnamon, ginger, nutmeg, and cloves. A true wet-bottom pie from the Amish tradition.
Grilled beef chuck roast marinated 24 hours in bourbon, soy sauce, and brown sugar. This bold, savory-sweet marinade tenderizes the meat and builds a rich caramelized crust on the grill.
Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.
BBQ Pork Roast with a sage, allspice, coriander, and nutmeg spice crust, slow-roasted on a dome grill using indirect heat, then finished with an applesauce and brown sugar glaze.
Cherry cheesecake muffins with a cream cheese and cherry jam filling hidden inside brown sugar batter with orange zest. Topped with chopped pecans.
Mom's Heath Bar cake with a brown sugar buttermilk batter topped with a crumbly streusel and crushed frozen Heath bars. A one-pan toffee-studded coffee cake in under an hour.
This is a very easy chicken recipe for all you terriyaki lovers! This is also a great recipe to use up leftover chicken or turkey.
Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.
Spice walnut cake marries toasted walnuts with whole-wheat pastry and barley flours, warm cinnamon and clove, then soaks in a fresh orange syrup after baking. A healthier Greek-inspired karydopita.
Spice walnut cake marries toasted walnuts with whole-wheat pastry and barley flours, warm cinnamon and clove, then soaks in a fresh orange syrup after baking. A healthier Greek-inspired karydopita.
Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.
Loaded oatmeal cookies packed with bittersweet chocolate chunks, raisins, and pecans. Chewy centers with crisp golden edges from a brown sugar butter dough.
The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.
Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.