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Apples are topped with a brown sugar, instant oatmeal crust, sprinkled with walnuts, drizzled with maple syrup and baked until tender.
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This next-level pie lets you eat your favorite cookies by the slice.
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When I first got this recipe, I thought it would be strange to make this cake then refrigerate it and bake the next morning. But it's great. The cake is so moist and delicious. It's wonderful when you have company staying at your house. It makes a great breakfast with a cup of coffee.
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Delicious peaches, goat cheese, toasted walnuts, and a sweet vinaigrette are the perfect complement to escarole.
www.chowhound.com
This yeasted and braided coffee cake has an apple, ginger, and cinnamon filling and is drizzled with a sweet vanilla glaze.
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Warm holiday spices, dark molasses, and sweet dried fruit make this fruitcake a classic.
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Chef John's recipe for ricotta pie is much lighter and less-sweet than traditional dense and heavy cheesecake.
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This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.
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Maple syrup is the distinctive sweetener in this banana-walnut loaf.
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These are my new personal favorites!
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These freeze well. I make them mostly for the holidays.
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This frozen strawberry mousse is sandwiched between a walnut crumb crust for a refreshing warm-weather dessert.