Who doesn't love Nutella swirled into baked goods? The only way to improve this simple delicious recipe would be to double it.
Scotland decides today if it will be a nation independent of Great Britain. Politics aside, Scottish culture – from tartan plaid, to Robert Burns, to Scottish shortbread – has fed imaginations worldwide for centuries.
This blondie strikes gold, it has all the goodness of a snickerdoodle cookie but with the ease of making into a bar cookie and delivers for white chocolate lovers, too.
For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
A boxed cake mix doctored up with sour cream and coconut pudding makes short work of this coconut Bundt cake. Topped with toasted coconut, this cake has a nice variety of textures.
One crust and using less sugar make this traditional dessert lighter and showcases the fresh taste of peaches instead of the pastry.
These cookies will knock the socks off any peanut butter-lover. If you can't do peanut butter without chocolate, top each cookie dough ball with chopped peanut butter cups or add some chocolate chips to the dough.
This recipe takes the basic chocolate chip cookie to a whole new level of decadence with dark chocolate chips, coconut flakes, and ginger. Flaked salt gives a hint of savor to what is sure to be a new cookie classic.
Wild wineberries, a cousin to the raspberry, provide a delicious base for this fruity sorbet. The lemon balm simple syrup gives it citrusy twist, making it a fresh summer dessert.
Homemade lemon curd is a solid start to any recipe, and these lemon bars are no exception. The use of coconut oil instead of butter in the crust, which is also spread lightly on top of the bars, gives an extra hint of flavor to every crumbly bite.
These chewy delights use chocolate chunks and an unexpected add-in to get the right amount of softness and chocolatey flavor in every bite. Better yet, they stay that way even when they're not straight out of the oven!
This simple pie is chock-full of blueberries and perfect for summer. A hint of nutmeg adds a mysterious and unique flavor to a classic pie.
The key to these thick and chubby cookies is freezing the dough first, and then underbaking them. If you like white chocolate chip cookies, these are a winner.
Kulfi, or Indian ice cream, is rich, creamy, and sweet, and this recipe requires no boiling, churning, or thickeners. Add crushed pineapple and coconut milk for a piña colada flavor, or experiment with flavor combinations of your own.
Toss fresh raspberries with a few simple ingredients to make a delicious filling for this summertime pie.
National Ice Cream month extends summer fun beyond the Fourth of July. Delight the kids or friends with ice cream sandwiches made with homemade chocolate chip cookies and stuffed with vanilla ice cream.
Simple cakes are the perfect vehicle for summer’s fresh berries. This one is topped with a basil-scented blueberry compote that is not too sweet, and lets the flavor of the berries really shine.
It's apricot season, and even though the small, juicy fruits are delicious eaten on their own, this recipe tops them with a mix of tangy Greek yogurt, crunchy granola, and sweet honey for a delightful snack.
The use of tangy buttermilk compliments the strong banana flavor that makes this banana bread a great staple for your baked good recipe collection.
Chocolate chip cookies and caramel make a decadent combination. Stuff the cookies carefully, using mini chocolate chips, and freezing the dough overnight before baking.
Retro meets trendy with this this strawberry-flavored whipped cream and gelatin pie over a crunchy pretzel crust.
Don’t even bother with the words, 'vegan' and 'tofu.' Just let 'silken chocolate mousse' roll off the tongue. It’s as creamy and delicious as it sounds.
These blondies are a perfect combination of white chocolate and macadamia nuts. Toast and cool the macadamia nuts before using for an added flavor boost.
To honor the retirement of a longtime colleague, we presented him with a spiced marble Bundt cake made from a 1971 Monitor recipe.