731 mark recipes

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Easy spiced apple cake bakes a small one-bowl batter with cinnamon, ginger, and fresh sliced apples in a pie tin. Quick fall snack cake with light and dark brown sugars.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Traditional Norwegian anise syrup cookies made with honey, dark corn syrup, and star anise, finished with a warm powdered sugar glaze. Soft, fragrant, and sweetly spiced. Makes 4 dozen.

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

Sweet potato casserole with double ginger, orange zest, and a crispy brown sugar walnut crust. Baked until puffed and golden for a holiday side that steals the show.

Favorite Molasses Apricot Cookies with Icing recipe

Eggnog pie in pecan crust: a silky, no-bake rum-and-brandy custard filling spooned into a toasted pecan crust. The grown-up Christmas pie your holiday table needs.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.