This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with…
A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
These buttery cookies are a traditional Italian treat and easier to make than they look. The recipe uses one dough divided onto three portions and flavored with almond, mocha, and…
These sweet and tart cookies are crunchy because they’re baked twice, which makes them ideal for dunking into espresso or dessert wine. Dipping them in melted chocolate is optional, but…
In the fall, almost every pick-your-own orchard in New England serves its family’s version of cider doughnuts. They’re all wonderful, but I’ve been told many times that mine—warmly spiced and…
Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner. Or…
Possibly called “blitz” because the stunning cake can be baked, cooled, and assembled quickly compared to traditional layer cakes, this dessert is a showstopper. Tender, golden cake layers are topped…
A minty buttercream gets sandwiched between two layers of chocolate goodness: a chewy brownie and a rich ganache. The crème de menthe gives the buttercream the perfect hint of holiday…
These chewy cookies have all the classic features that you love in a blondie—toasted nuts and chocolate chips—plus a caffeinated boost from coffee. To make sure the flavor shines through,…
These cakelike bar cookies use elements that are both traditional and fancy: a simple pumpkin cake base topped with a nutty brown-butter frosting.
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