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Carrot cake trifle made with vanilla pudding, toasted almonds and coconut, and toffee bits is a fun twist on the traditional carrot cake.
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Truth be told, rehabbing a brownie didn't present that great of a challenge for Chef Scott Leibfried.
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In the spirit of fall here in the Pacific Northwest, here is a recipe of my friend Joe's own design! He sought to bring bacon to the dessert menu, and hunted for a pie media capable of sustaining a bacon infusion while retaining deliciousness.
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The perfect breakfast is captured in these cupcakes made with pancake mix and buttermilk and frosted with a real maple-bacon buttercream.
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Puerto Rican rum is blended with flavors of coconut, almond, cinnamon, and vanilla in this unique non-dairy version of classic eggnog.
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A moist and flavorful recipe that makes a large carrot cake fit for a crowd.
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Get Kids Can Bake: Apple Bread Recipe from Food Network
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Get Cinnamon Baked Doughnuts Recipe from Food Network
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This stunning fall tart with towering almond filling is crowned with cranberry jewels.
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Get Apple-Raspberry Crumble with Oat-Walnut Topping Recipe from Food Network
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Pecan pie gets dressed up for the holidays with this recipe for chocolate chip Kahlua® pecan pie; the perfect autumn dessert.
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Get Candy Bucket Cookies Recipe from Food Network