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Vegan vegetable pasta dough kneads semolina flour with pureed carrots, beets, spinach, or tomato juice for natural color. No eggs needed, made by hand, food processor, or bread machine.

Fudgy brownies made with unsweetened German chocolate and real butter, delivering intense cocoa flavor and a dense, moist crumb that stays fresh for days.

A soft cake bottom, with a fruit filled middle topped with a tantalizing cinnamon topping. Learning how to make Jello fruit cake that use any fruit you have on hand including summery rhubarb with strawberry gelatin.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

Always welcomed! Very classical chocolate chip cookies!

This easy to make blueberry cobbler can be a light and fruity dessert in a hot summer day, or having it as a snack is a good idea too.

Cream of carrot soup made the classic way: onions sweated in butter, a quick roux for body, then carrots simmered in stock, blended and strained silky-smooth, and finished with cream. Velvety, elegant, and simple.

An easy no fuss soup for your crockpot or on the stovetop.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.

Old-fashioned chocolate nut brownies built on melted unsweetened chocolate, butter, and a single bowl. Dense, fudgy bars dusted with powdered sugar, no cocoa powder shortcuts.

Classic fudgy brownies made with melted unsweetened chocolate and chopped nuts. The from-scratch one-bowl chocolate brownie that delivers chewy edges and a dense fudgy center.

Glace baklava rolls candied fruit, ground almonds, and egg-bound sugar inside buttered phyllo, bakes until golden, then soaks in lemon-cinnamon syrup. A festive twist on classic Greek baklava.

Simple shortbread cookies with butter, powdered sugar, and flour. Roll thin, cut into fun shapes, and bake until the edges turn golden. Only 4 ingredients and about 50 minutes start to finish.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.