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Big peanut butter cookies have a fun size candy bar baked inside. This recipe makes 24 big cookies.
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Melted white chocolate and milk chocolate are drizzled over these simple, buttery shortbread cookies. Chopped almonds complete this decadent treat.
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All the flavor of butter tarts, but with a pressed crust that is very easy to make.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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ICYMI: Cinnamon swirl bread makes the best French toast.
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Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy.
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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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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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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These guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!