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Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and the executive pastry chef at San Franciscos Farallon.
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A luscious, tender cake that goes well with many different types of fillings and frostings.
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This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These orange-flavored springerle cookies are sure to impress guests with their intricate designs, and make a great holiday baking project!
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This cake will be the hit of your shark-week marathon.
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This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."