10,000 recipes
Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.
The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.
Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.
Tiramisu from scratch: Italian sponge soaked in espresso-brandy syrup, layered with a silky Marsala zabaglione mascarpone cream, and dusted with cinnamon and coffee. A refined take on the classic.
These are my favorite brownies ever! Yummy rich brownie nestled between a soft sweet oatmeal crust and a thick fudgy chocolate frosting. Might cause food coma.
Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.
A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.
Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.
Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.
Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.
Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.
No-bake tiramisu with coffee-soaked ladyfingers, cream cheese filling, Kahlua and Advocaat liqueurs, and a dusting of cocoa. A quicker, American spin on the Italian classic.
Chocolate peanut butter cake baked in a coffee can inside a slow cooker. Milk chocolate cake mix, smooth peanut butter, eggs, and nuts steamed to fudgy perfection.
To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.
Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.
Toasted nut cookies with hazelnuts and pecans made in a food processor. Ultra-thin, crispy lace cookies that bake in just 3 to 4 minutes. A quick ice cream accompaniment.