The ultimate treat
During the winter months mandarins are so sweet and tasty, and moist polenta cakes are such a great way to enjoy gluten-free baking.
Latest in Desserts
This decadent, gluten-free cake is a showstopper
A grown-up version of the author's childhood memories, this cake is worthy of any celebration
Freezing and shattering into geometric shards turns simple fruit-studded fro-yo into a modern art-esque dessert
Beat the summer heat with this delicious, dairy-free frozen treat
The silky texture is thanks to almond creamer
These are by far my favorite donuts. They even have a little coffee kick in the dough to live up to their name. If you love all things pumpkin spice, you have got to try these!
Do you ever feel guilty after eating something sweet? Well, this mini cheesecake recipe is perfect for satisfying your sweet tooth without overindulging. Not only does it include a comprehensive green superfood powder, its filling is primarily cashews—who knew?
Cobblers are made by dolloping a biscuit dough topping over fruit, then baking until the biscuits are tender and chewy in the center, but crisp on top. If you don't have time to make our topping, just lay 8 prepared biscuits (refrigerated or frozen and thawed) over the fruit and sugar mixture. Frozen blueberries also work well here.
The perfect Christmas dessert (or indulgent breakfast?), this looks beautiful and is so much fun to make. Store leftover chocolate hazelnut spread in sterilized jars. Or double-batch the spread as it will keep in the fridge for up to a month. Add a pinch of cinnamon, nutmeg, and ground cloves for extra festive flavor.
This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.
Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the remaining one-third and stirring until smooth. For best results, use a candy or instant-read thermometer to check chocolate temperature.