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These crispy French custard cakes are traditionally baked in special fluted molds. Chef John improvised with muffin tins with amazing results.
Ingredients: flour, sugar, egg yolks, rum, vanilla, salt, milk, butter
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apples are covered with an oat and cinnamon crumble, topped with butter and baked -- very quick to assemble!
Ingredients: apples, butter, flour, sugar, oats, cinnamon
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Amaretto flavors this lovely peach and pecan upside-down cake.
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.
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A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.
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These healthier chocolate chip cookies include kiwi and whole grain cereal, for a moist and delicious treat.
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If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
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Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
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Impress your favorite person on Valentine's day with a double-layer heart-shaped cake covered in homemade vanilla icing.
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These fresh and perky rhubarb muffins are a wonderful summer treat.
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These simple buttery drop cookies frosted with sweet pink lemonade icing are a pretty pink color and burst with summery lemon flavor.