For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm When she serves it at iftar dinners during Ramadan, Ms Saab often doses the syrup with a little bit of lavender extract
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan
The caramel sauce does double duty in this warm, comforting crisp First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms
This Buttery Dessert Is the "Most Important Contribution" to Canadian Identity
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.
Calling All Chocolate and Peanut Butter Lovers: Buckeye Brownies Await!
In this dessert bar reimagining of Ohio’s beloved chocolate–peanut butter buckeye candies, a fudgy brownie base is smothered with a creamy, salty-sweet peanut butter layer and topped with a dark chocolate ganache.
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.
The One-Bowl Shortbread Recipe My Scottish Grandma Has Been Making for 50 Years
Each bite of this easy shortbread is rich and buttery, with a tender, crumbly texture that melts in your mouth. Plus: The dough takes just five minutes to make and it practically comes together in one bowl.
This classic carrot cake recipe is not overly spiced, and it has texture from the grated carrots, shredded coconut, chopped nuts and raisins If your dried fruit feels dry, plump it either by steaming the fruit for a couple of minutes; pouring boiling water over the fruit then draining it; or even just running it under hot tap water Pat the fruit dry before using it
Nestle sweet-tart strawberries, mangoes, or kiwis into a thick cloud of whipped cream—then sandwich it all together between two slices of pillowy milk bread for a delightful treat.
I Baked 192 Lemon Bars to Create the Perfect Recipe
Kendra Vaculin spent days in the Bon Appétit Test Kitchen making tray after tray of lemon bars to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate lemon bar—from the ideal crust to the perfect consistency—before publishing it for Bon Appétit.Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfeSee Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars