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These traditional holiday treats aren't worth buying when they're so simple to make. Try packing them in a festive tin or clear plastic bags tied with ribbons to make a beautiful gift with all the colors of the season.
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These crunchy little croutons are a perfect addition to any bowl of soup or stock!
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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This completely vegan yogurt sundae is easy to make with just a microwave, a fork, and a few small glass bowls.
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This recipe is very rich and delicious. It's guaranteed to get your whole family to the table.
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Get Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze Recipe from Food Network
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Get Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate Recipe from Food Network
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A fudge made from butter, cocoa powder, milk and brown sugar is layered with caramel, peanuts, and chocolate. See if you can eat just one piece!
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A crisp shortbread crust is the foundation for these outrageous crunchy chow mein noodle bars flavored with peanut butter and chocolate.
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Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla and almond. Will keep for 2 months if refrigerated.
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This delicious breakfast strata can be prepped and refrigerated up to 24 hours ahead of time, leaving you with time for your family or guests.
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Baked in oven-safe teacups, these darling cupcakes are ideal for tea parties, birthday parties, and baby showers. Fill them with strawberry preserves for a hidden treat.