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This easy upside-down cake is baked in a cast iron skillet and served warm.
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The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
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There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
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This cake is super for a quick breakfast snack with coffee.
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Cupcakes with a decadent surprise...cream cheese filling.
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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Enjoy these moist cupcakes filled with Reese's(R) mini peanut butter cups, topped with melted milk chocolate and chopped peanuts.
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The addition of coffee granules and dried cherries places these triple chocolate cookies onto a whole new level.
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This homemade zucchini kuchen (cake) baked with walnuts and cinnamon then topped with confectioners' sugar is just like grandma used to make.
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Use fresh or frozen fruit in this stunning twist on the upside down cake.
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I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.
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A chocolate cookie with the intensity of hot fudge sauce. THIS IS THE BEST CHOCOLATE COOKIE!!! Thick And Chewy!