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Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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This cake recipe handed down through generations uses mashed banana in the batter.
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These buttery pinwheel cookies with pistachios and cranberries will be a new holiday classic and a cookie tray favorite!
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This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
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These chewy blondies ooze brown sugary butterscotch. They're delicious plain or topped with a coffee frosting.
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Chocolate cake, a crème de menthe layer, and a chocolate glaze make this cake a crowd-pleaser. It's chilled and served cold, for a deliciously refreshing dessert.
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This is a recipe my mom used to make ahead of time, and bring on boat trips. It's unusual and very, very good. The filling is nice and creamy, and the pastry is rich and tangy.
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These blintzes are thin pancakes, like crepes, stuffed with a sweet cottage cheese filling and perfect as a sweet or savory brunch addition.
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!
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You 'll need buttermilk for a subtle tang, and a touch of ginger and molasses for a marvelous complexity of flavors. You cannot go wrong with these muffins.