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These rich little tarts are perfect for when you just want a bite of dessert.
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Coconut oil replaces half of the butter in in this unique shortbread recipe to yield moist, delicious sugar cookies with just a hint of coconut.
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These traditional Greek shortbread cookies are flavored with anise.
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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
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Easy drop biscuits made with simple ingredients bake up golden brown in just a few minutes.
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This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.
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Mirliton (chayote squash) makes a wonderful dressing with ham, shrimp, and bread crumbs. It's very popular here in Louisiana around the holidays.
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"Personally, I'm not a stuffing person," says Chef Aaron Sanchez. "I prefer to have my stuffing be loaded with tons of flavor from other ingredients than the bread."
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A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.