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Chef John's recipe for pecan pie has the perfect blend of nuts and sticky toffee filling with a wonderfully crisp crust.
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Pistachios add a delicious and flavorful crunch to these lemony slices of zucchini bread.
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A Jamaican cake loaded with fresh ginger and baked in a 9 inch Bundt pan.
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We love chocolate chip cookies at our house, and these are especially good!! I use a 1 inch scoop to form the cookies.
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A big cylinder of meringue is topped with a cream cheese and marshmallow layer before being finished with a cherry and strawberry topping.
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A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving.
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Using overripe bananas yields super moist muffins in this easy recipe for the ultimate homemade muffins, perfect for a lunchbox treat.
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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A smart update for popcorn balls: chipotle-spiked caramel.
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.