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Slightly sweet, fragrant and deliciously crumbly, this cornbread is delightful on its own, but is essential when digging into a bowl of chili.
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This moist cornbread recipe recipe has cornmeal, flour, eggs, and milk and is great served with chili or used in a cornbread stuffing for Thanksgiving.
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Use this bar cookie recipe to get a dairy- and gluten-free version of one of autumn's favorite seasonal treats: pumpkin bars.
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A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.
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This recipe turns a soda fountain treat into a cake, topped with our Vanilla Malt Frosting and malted milk balls.
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This chocolate graham cracker s'mores recipe smashes peanut butter and roasted marshmallows between homemade chocolate graham crackers.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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Make this recipe for triple-ginger ginger snaps with a citrus twist to eat with a tall glass of lemonade on a hot summer day.
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Organic ingredients give a healthy twist to this classic cookie recipe.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.