Cinnamon Rolls are our favorite way to secretly eat dessert for breakfast. In this seasonal spin on the classic, we layer the pillowy rolls with store-bought (or homemade!) apple butter, toasted pecans and cinnamon sugar.
This unbelievably tender pumpkin cake is frosted with salted maple buttercream and sprinkled with maple-candied pepitas. The batter comes together in one bowl, so you have more time to make your homemade frosting and candied topping.
Fudge brownies that pack a certain freshness! Just in time for the holidays…
Traditional Mexican hot chocolate has a richness unlike any hot chocolate you’ve ever tasted. In Mexico, and in many stateside specialty food shops, you can buy round bricks of chocolate already scented with different spices […]
Got a bushel of apples just waiting to be eaten? This idyllic fall dessert is inspired by a traditional German versunkener apfelkuchen, or sunken apple cake. The apples are baked until sweet and just tender while the buttery cake rises up around them.
Print Recipe Goya Foods Coquito Coconut Eggnog If you like coconut and eggnog, you’ll love Puerto Rican Coquito! Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. This rich, authentic coquito recipe is commonly made during Christmas, where it’s served cold […]
Print Recipe Rosella at the Rand’s Concha French Toast This south of the border remake from Rosella at the Rand in San Antonio takes French toast to new heights. Chef Devin Galarneau sourced fresh concha (pan dulce) from a local panaderia. It’s crispy on the outside, light as a feather on the inside and one […]
Print Recipe Vargas Cut and Catch’s Chocolatt Coffee Cake Votes: 8 Rating: 2.88 You: Rate this recipe! Course Desserts Servings MetricUS Imperial Ingredients 1 ¾ cup all-purpose flour1 cup cocoa powder1 ½ tsp baking soda½ tsp baking powder¼ tsp salt½ cup dark chocolate chips1 ¾ cup coffee1 shot Espresso1 cup buttermilk½ tsp vanilla extract½ cup […]
This coffee cake is for the person who likes to eat the crumbly streusel right off the top. This version is scented with freshly grated orange zest and a touch of almond extract.
This rich-and-creamy fudge sauce is inspired by one of my favorite recipes from The Bojon Gourmet. The tahini adds a nutty, savoriness to the sauce that cuts through the sweetness of the ice cream.
Print Recipe Peli Peli’s Caramel Malva Pudding Votes: 4 Rating: 4 You: Rate this recipe! Course Desserts Prep Time 20 minutes Cook Time 35 minutes Servings servings MetricUS Imperial Ingredients The Pudding 1 large egg2 Tablespoons melted unsalted butter3 Tablespoons smooth apricot jam1 teaspoon baking soda1/2 cup brown sugar1 cup all-purpose flour1 pinch salt1 teaspoon […]
Print Recipe Baked and Boozy’s Blackberry Lemonade Pie with Rosemary Whiskey Whipped Cream This pie is based on a cocktail recipe that once the owner of Baked and Boozy, Lacey Pearce, saw it, she couldn’t stop thinking about how to turn it into a pie. Votes: 6 Rating: 4.67 You: Rate this recipe! Course Desserts […]
Print Recipe Chef Hani Lae’s Mascarpone Cheesecake Votes: 4 Rating: 4.75 You: Rate this recipe! Course Desserts Servings cake MetricUS Imperial Ingredients White Chocolate Butter Biscuit 2 egg yolks90 gr white sugar130 gr all-purpose flour100 gr salted butter room temperature4 gr baking powder1 teaspoon salt30 gr white chocolate70 gr salted butter1 teaspoon vanilla extract Vanilla […]
This Spring, bright meets buttery with this granola recipe from Relish Restaurant & Bar in Houston — it’s one of our favorites. Top it off with some fresh strawberries from The Poteet Strawberry Festival and we are winning x2.
Nothing says “I love you” quite like this silky, rich, salty-sweet chocolate mousse. And guess what? It couldn’t be simpler to make.