Lidey Heuck’s acclaimed NYT Cooking brownie recipe has earned over 2,000 five-star reviews for good reason. This foolproof dessert delivers both crispy edges and fudgy centers, featuring a unique method where butter and sugar are cooked before adding chocolate, eliminating the need for room-temperature ingredients.
Enjoy this iconic Beatty’s Chocolate Cake – I’m not even much of a chocolate cake lover, but this one won me over years ago! The supremely moist chocolate buttermilk sponge (enhanced with fresh-brewed coffee to intensify the chocolate flavor) is covered with a lush chocolate buttercream, made extra luxurious with an egg yolk and instant coffee to turn up the volume.
I was today years old when I discovered there’s more than one type of king cake! While I knew the New Orleans version—a ring-shaped sweet bread adorned with icing and yellow, green, and purple sprinkles—I was intrigued to learn about its French cousin, the Galette des Rois, which combines two of my favorite things: puff pastry and almond cream.
Meryl Christmas!!!! This Christmas has been full of cooking firsts—from last night’s Beef Wellington to today’s Bûche de Noël from Molly Wilkinson’s French Pastry Made Simple. I’ve always been intimidated by this classic French cake, but after successfully making Saint Honoré this Fall using Molly’s […]
This Apple Cider Doughnut Bundt Cake reimagines the beloved fall treat in cake form. Fresh apples are cooked in cider and mashed with warm spices, creating an incredibly moist cake. Finished with brown butter and a crunchy cinnamon-sugar coating, it delivers all the cozy flavors without deep frying.
Each year, I count down to NYT Cookie Week, specifically to find out what Eric Kim has blessed us with! This year it’s his not-too-sweet vibrant yellow Lemon-Turmeric Crinkle Cookies. Bet you can’t have just one!
Elevate your holiday baking with Justine Doiron’s Tiny Salted Tiramisu Cookies. These innovative treats blend chocolate cookie texture with tiramisu flavors, featuring mascarpone, ground coffee, and rum. Crisp edges, chewy center, and a cocoa powder dusting make these miniature cookies irresistibly delicious.
I always loved my Grandma Pheifer’s Sour Cream Cookies at Christmas – the cakey, not-too-sweet cutouts were my ideal! I only remember enjoying them plain, but they are the perfect vehicle for a rich frosting avoiding an overall cloyingly sweet cookie.