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The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.
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A fresh ginger cake recipe from Maxie's Supper Club in New York.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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This recipe for sangria can be made quickly with lemon and orange juices, sugar, brandy, red wine, and club soda.
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A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal.
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These elegant individual souffles make a wonderful ending to a special dinner. Serve with raspberry sauce and fresh raspberries, if desired.
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This knife-and-fork dessert is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.
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Dig into these tasty finger sandwiches at your next afternoon tea. Creamy, rich goat cheese subtly seasoned with dill and garlic will have even your most discerning tea partiers reaching for seconds.
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A paleo-friendly waffle recipe is full of whey powder for protein and bananas for their sweet flavor.
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Any type of sausage may be used in this tasty baked treat, but turkey sausage is a favorite. They'll be rising and shining in anticipation of this wonderful medley of flavors!