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Chef John's luscious marriage of ripe bananas and pudding-soaked vanilla wafers is baked briefly to achieve a beautifully browned meringue topping.
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Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat.
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Rose syrup, saffron, cardamom, and pistachios turn a plain carton of vanilla ice cream into an exotic dessert.
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Milk, o.j., vanilla, sugar, water and ice...make an Orange Glorious combination.
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Perfect for fall, this recipe contains the flavors of both apples and cranberries.
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Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.
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Make this quick and easy vegan caramel sauce in 5 minutes and with 3 ingredients; perfect for ice cream, pancakes, and apple dipping.
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
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With a hint of cinnamon and nutmeg, this pear crisp is delicious served warm with vanilla ice cream.
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
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Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.