Looking for the ultimate cookie to leave for Santa this year? Look no further than these rich, fudgy cookies studded with chocolate chunks and melty marshmallows and dusted with crunchy peppermint candies. They’re like a mug of holiday hot chocolate in cookie form!
pure vanilla extract
Print Recipe Chocolate Caramel Tart A dreamy dark chocolate tart! This has Valentine’s Day written all over it. I found the original recipe for this Chocolate Caramel Tart in a February 2002 issue of Martha Stewart Living during some recent spring cleaning. Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Occasion Formal, Spring, […]
“Pistachio is an underrated dessert flavor. Is it because of the green? Or because it’s a nut? More people should give pistachio a chance. Pistachios pair wonderfully with almond and vanilla flavors, not to mention butter and sugar.”
“Tall and light-as-air, this three-layer chiffon cake is a strawberry lover’s delight. There are three pounds of berries sandwiched between its layers, mixed into the ethereal whipped frosting, and in a sugar-dusted pile on top.”
I appreciate that this icebox cake lets me turn just a few ingredients into a gloriously delicious and easy dessert for a whole table of friends — all without turning on the oven. Zero heat, very little work, plenty of happy people!
Rich, creamy Pumpkin Cheesecake from The Capital Grille in Austin, TX!
Print Recipe Magnolia Pancake Haus’ Munchener Apfel Pfannekuchen (Gluten Free Version!) Beer/Ale Pairing: serve with a Vanilla Porter for a late brunch on the weekend or breakfast for dinner. Include a sharp cheddar cheese if desired with the Pfannekkuchen. Votes: 4 Rating: 4.75 You: Rate this recipe! Course Entrées Occasion Casual, Fall, Spring, Summer, Winter […]
These jelly-filled donuts from chef/founder Karen Morgan of Blackbird Bakery (in Austin) are plump, gooey and gluten-free! Fried dough filled so abundantly that the result explodes with flavor – literally!
This recipe dates back to the 1970’s, when the Heritage Society of Austin operated the 1886 Lunchroom (now 1886 Café & Bakery). The chocolate cake is a beloved confectionary – definitely a must-have for guests and diners.
In the Deep South at the turn of the century, vinegar was added to pie crusts to get that unmistakably flakey finish. As time passed, spirits became a popular substitute because of the flavor it would impart, and because the alcohol would burn off during the baking process. This gluten-free chocolate cream pie is an homage to this tradition.
A specialty cake from Walton’s Fancy and Staple is loaded with dark chocolate mousse and spread in a delectable scratch-made Italian buttercream…