Be an Author
A buttery, pecan-studded dough and chewy chocolate-covered caramels come together in these turtle-inspired cookie cups. Press a Rolo in the just-baked dough, then finish with toasted pecans, a dark chocolate drizzle, and a sprinkle of flaky salt.
Recipe Details
For convenience, I prefer to use frozen grated cassava. If you are grating fresh cassava (yuca), the prep time takes longer, up to 1 hour. After peeling, 1 pound yields about 1 cup of grated cassava. This recipe needs 2 cups, grated. You have to wrap the freshly grated cassava in a cheesecloth and squeeze out any excess liquid.
Recipe Details
Skip the specialty pan! These blueberry muffin tops are baked freeform on a baking sheet for tender little berry-packed pillows topped with streusel, perfect for any time of day.
Recipe Details
I can’t claim to be the first to add creamy, nutty tahini to chocolate chip cookies—it’s certainly a match made in heaven—but having tested and shared the cookies for feedback numerous times, I can be certain of one thing: tahini chocolate chip cookies can be a new classic in their own right. They are delicious!
Recipe Details
My favorite part about white bread is its versatility. My ideal white sandwich bread is light and airy, with a thin crust and a slightly sweet crumb that highlights and won’t upstage its toppings.
Recipe Details
I have a feeling that most people who love cheesecake also love lemon desserts. I also know that making a full cheesecake, while rewarding, is an investment in time and effort between the low and slow baking, the finicky cooling, and waiting for it to chill in the refrigerator.
Recipe Details
There are few things as wonderful as baking with overripe bananas. They provide fruity flavor, sweetness, and moisture to baked goods like banana bread, pancakes, and muffins.
Recipe Details
Use overripe bananas to make these cookies for the best results. I call for cornstarch for a few reasons. It helps absorb the liquid ingredients, ensuring the cookie does not spread too much. Unlike flour, it does not contain gluten, and it helps the cookie stay tender and soft. It also helps the cookie stay fluffy and not dry out. A little goes a long way with it.
Recipe Details
Sometimes I think that my husband hides bananas and waits for them to turn brown just so that he can hold them up, pretend to be surprised by their mottled skins, and then exclaim “It’s time to make banana bread!” He loves banana bread and I love baking it, so we’re a good pair.
Recipe Details
My mother would bake banana bread quite often growing up. She had a clay, tubular pan that she would bake in, producing a tall, round loaf of banana bread. I would slice rounds off of the loaf and slather them with butter for an after-school snack.
Recipe Details
Yes, you can make your own homemade pie crust! It's not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store.
Recipe Details
The first time I tried a slice of Japanese cheesecake, I had never tasted anything quite like it. The texture—bouncy and fluffy—was so different from the dense, rich American cheesecakes I was used to.
Recipe Details
The cake in the movie Matilda is a giant cake. Huge! You need a lot of people around to eat an entire cake like that. Inspired by the cake in the movie, this cake is just as irresistible but smaller so you can make it fast when you crave a cake and need something special.
Recipe Details
One of the things that my mom used to make for me as a kid were these fried bananas that she would drizzle with condensed milk. For my banana bread riff, I really wanted to play with this idea. The combination of dulce de leche and bananas is so good and so nostalgic for me!
Recipe Details