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.
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.
Although many bakers avoid gluten or dairy free recipes for fear of dry, flavorless baked goods, these melt-in-your-mouth muffins will dispel any myths about nontraditional ingredients with their decadent texture and delicious flavor.
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.
Cinnamon and pork make a winning combination in this Vietnamese pate. Serve it with a baguette for sandwiches, with sticky rice for a meal, or alone as a snack.
Dense and rich, three layers of moist banana cake layers are topped with a cream cheese frosting for a dreamy finish.
Kaya is a curd-like coconut jam often served as a toasted sandwich for breakfast. Adapting a Martha Stewart recipe for lemon curd brings a taste of Singapore home.
Chevre – mild goat cheese – and lemon juice give this cheesecake a tangy flavor note. The hazelnut adds a rich, nutty crunch, and the fruit compote a lively tart finish.