An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely different-a scoopable cookie dough that holds...
Author: Sarah Jampel
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson
Author: Noah Bernamoff
Author: Lauren Salkeld
Author: Dorie Greenspan
For those who can't get enough nuts. Excellent on applesauce, pumpkin and carrot cakes.
Author: GINGER P
Author: Maria Helm Sinskey
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.
Author: Katherine Sacks
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and the layers blend together, so be it!
Author: Nicole Rucker
Author: Sarah Patterson Scott
Author: Susanna Hoffman
Author: Julie Hasson
Author: B. Smith
Author: Marcel Desaulniers
Author: Jeanne Thiel Kelley
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
Author: Pamela Manovich
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Author: Deb Perelman
Author: Molly McCarty
Author: Diane Morgan
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don't...
Author: Katherine Sacks