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Wow! This chocolate cookie is bedazzled with peanut butter chips and enriched with chocolate instant pudding! These mix and bake up fast.
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These pumpkin cookies with raisins and nuts are perfect for Halloween entertaining.
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This recipe delivers a deliciously fruity variation on oatmeal cookies, packing them with apple and walnuts.
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Moist and tender, this cake has a great blueberry flavor with a hint of cinnamon.
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This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.
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Peaches are nestled into a nicely spiced batter and baked into a bubbling peach cobbler that is perfect to serve on summer evenings.
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These fragrant biscotti are even more wonderful dipped in chocolate.
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These delicate cupcakes get their flavor and pale green color from ground roasted pistachios.
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This copycat vinaigrette is similar to Panera®'s recipe, using extra-virgin olive oil, honey, and fresh cracked black pepper.
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This easy tomato sauce is perfect for those looking for a quick and low-carb marinara sauce ready to be used with your favorite recipe.
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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
cooking.nytimes.com
This carrot cake is not a dessert, though at first glance it looks like one Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth Serve it as a first course, or pair it with a salad for a light meal.