This dessert has a chocolate cake layer and a rich chocolate sauce underneath. It was a favorite recipe of ours growing up and is still a favorite. I knew I had to make a gluten/dairy free version for my family.
We all know vanilla is a staple ingredient in any baker's kitchen. I probably put vanilla into almost every dessert. Whenever I can, I prefer to use vanilla bean or vanilla bean paste over extract. I love seeing the vanilla
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Butterscotch pudding is the secret to our super-moist take on these beloved holiday cookies. Our only advice: Don't tell Grandma you've found a better recipe.
When I was younger and the family went shopping, I always drifted over to the best part of the grocery store - the bakery. Nothing was more attractive than the brightly decorated sugar cookies, the...
These cranberry-oatmeal bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange before you squeeze the juice.
MAKE AHEAD: The dough needs to be refrigerated for about 1 hour. The cookies can be stored at room temperature in an airtight container for about 3 days or frozen for up to 3 months.
