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"Our philosophy is that our cakes must taste as good as they look," says Ron Ben-Israel. This one measures up, with four vanilla cake layers alternating with fillings of pistachio and apricot buttercreams, in springlike shades of pale green and peach.
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Because they are so moist, these brownies don’t cut into nice straight-edged squares like cakier confections do Letting them cool completely before slicing helps them keep their shape If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center
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These moist and rich chocolate cookies, enriched with oatmeal and raisins, are a delicious alternative for an egg-free and gluten-free diet.
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Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
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Fall in love with these cinnamon spiced cupcakes! Apple butter adds a whole new twist.
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With a decadent raspberry swirl, this cheesecake looks as decadent as it tastes.
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The pastry for these tarts is sweet and buttery and will melt in your mouth. This recipe makes 16 tart shells that are filled with a sweet mixture of apple, walnut and apricot jam. The edges of the dough are pulled up and over each tart and sealed before baking.
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A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.
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This recipe for butterscotch-pecan blondies starts by browning butter, which gives this classic bar cookie a deep, nutty flavor.
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In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts perfectly crisped in oil and coated in sugar won't last long at all.
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Get Banana Cream Pie Recipe from Food Network