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These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
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This autumnal breakfast puts plain old pancakes to shame.
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Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
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Raisin bread pudding made in just a few minutes in the microwave.
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The cardamom-spiced dough makes these Danish cinnamon rolls stand apart from the sweet roll crowd! Frost with a confectioners' sugar glaze, if desired.
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The apples go great with the shortbread crust. Very easy and delicious!
cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Magnolia's Vanilla Cupcake Recipe from Food Network
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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Good in cocktails or homemade soda.
Ingredients: vanilla bean, sugar, water
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This warming drink, a treat for coffee and chocolate lovers alike, combines the two under a layer of creamy foamed milk. Skim milk foams easily and makes a deceptively lean, yet rich topping. Enjoy it in the morning, as an afternoon break, and as a lean, luscious, liquid dessert.
Ingredients: cocoa, sugar substitute, coffee
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Homemade raspberry-infused vodka is easy to make using 4 simple ingredients; add to your favorite mixer for a berry-flavored drink.
Ingredients: vodka, raspberries, sugar, water