Well you see, when you get into cooking, then your grandmother gets you a subscription to Taste of Home, then you decide to go to culinary school… You end up with a huge recipe collection. Lots of things to drool over that you know you’ll never get around to making. That is, unless you make…
By adding some lemon zest to the paste for the macaron shells, the lemon flavor of the whole is elevated into something very like a lemon meringue pie in macaron form.
A blend between a tiramisu and a cheesecake bar, this tasty dessert benefits from an overnight rest in the fridge.
These soft, lightly spiced pumpkin cookies are full of sweet raisins and crunchy pecans.
This nut-based (almond for crust, cashew for filling) lemon bar has a cheesecake-like texture and tart lemon flavor.
Mildly sweet and minty, straddling the line between cake and quick bread, these chocolate loaves (presented here as muffins/cupcakes) stand in for breakfast, snack, or dessert.
I modified a King Arthur basic muffin recipe to make these lemony muffins with no need for lemon extract. Recipe Source Adapted from King Arthur’s Basic Muffins recipe. I still had four lemons left over from my last attempt at Lemon Meringue Pie, and they’re getting pretty old. They’re not rotting, moldy, or even dried…
With a simple braided design, this mildly sweet and gently spiced bread is pretty and tasty.
It’s not actually a pie, but once you bite into this vanilla sponge cake with a whipped-cream-lightened pastry cream and rich chocolate glaze, you’ll just call it delicious.
Want a yeast bread with the texture and heartiness of a cornbread? This is a good combination of both.
This tart has a cookie-like crust reminiscent of a chocolate gingerbread, soft pumpkin filling brightened by orange zest, and a creamy dark chocolate ganache topping.