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A layer of cream cheese makes a delicious twist under a succulent mound of glistening fresh strawberries.
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This recipe makes a wonderfully buttery Belgian-style bar cookie with almonds.
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Fresh strawberries are piled into a graham cracker crust and topped with a fluffy cooked meringue. You'll need a stand mixer to make this recipe.
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Get Cherry-Chocolate Coffee Cake Recipe from Food Network
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
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If you love cinnamon rolls and you love cupcakes (and who doesn't?) you will love this recipe for cinnamon-flavored cupcakes topped with fluffy frosting and a pinch of candied pecans.
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These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
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Flavored with grains left over after brewing beer, this robust wheat-rye bread is slightly honey-sweet.
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Cannoli without all the fuss.
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Yellow cake mix stars in this delicious alternative to the classic pumpkin pie. It 's mixed with egg and melted butter to form the yummy crust for the crisp. And once the pumpkin filling is in place, it 's made into a streusel topping. Serve warm with freshly whipped cream or scoops of vanilla ice cream.