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Chocolaty loaf of bread that's not too sweet. Great with peanut butter, toasted, and for breakfast. Kids LOVE it!
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It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.
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These crispy French custard cakes are traditionally baked in special fluted molds. Chef John improvised with muffin tins with amazing results.
Ingredients: flour, sugar, egg yolks, rum, vanilla, salt, milk, butter
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You obviously need a gingerbread-man cutter to make this shape, but any decorative cutter a star, diamond, heart, or whatever shape you may already have in your kitchen — can be used for this recipe.
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Ribbons of raspberry swirl through this smooth, custard-based ice cream.
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These soufflés collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.
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This classic Pennsylvania Dutch pie has two layers: a molasses bottom layer and a creamy buttermilk custard top layer.
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This pumpkin chocolate chip bread is made lower in fat thanks to egg whites substituted in the batter. Serve during the holiday season!
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One of the best culinary hot spots Puerto Rico has to offer are their wonderful bakeries, locally referred to as panaderías. A wide-array of delicious traditional...
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Fresh strawberries are piled into a graham cracker crust and topped with a fluffy cooked meringue. You'll need a stand mixer to make this recipe.
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Get Vanilla Bean Honeybell Orange Tart with Chocolate-Spiced Citrus Meringue Recipe from Food Network
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These bakery-style cookies are made better and healthier with the addition of blueberries, dried cranberries, and substituting some yogurt for butter.