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cooking.nytimes.com
This carrot cake is not a dessert, though at first glance it looks like one Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth Serve it as a first course, or pair it with a salad for a light meal.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.
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The classic French Madeleine with a twist.
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Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.
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This made-from-scratch coconut layer cake with creamy white frosting is a birthday favorite.
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Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
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This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior.
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A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year.