These were quite good! A couple of notes: first, the recipe calls for chocolate that contains 60-72% cocoa solids. I used 70% chocolate and for me, they were almost too sweet (th...

These cookies might be an all-time favorite for those who enjoy a little extra salt in desserts. They rate a perfect 5 for texture, baking up crispy on the outside and soft/chewy...

Very delicious, and one of the easiest, no-fuss pies in the book. I've made this recipe twice now, and both times I chose it because I had plenty of other cooking to do. I have...

I love strawberries but have never tried a strawberry-rhubarb pie until this one- boy, was I missing out! It's a wonderful combo, I can tell it's going to have to join my collecti...

This is a lovely bread, enriched with walnut oil and studded with additional walnuts, it pairs well with soft cheese and fruit. I did use the optional gappe, the toasted milk soli...

I've never been overly fond of fresh blackberries, but after reading that the baked fruit is wonderful, I decided to give this pie a whirl. I'm glad I did- it's delicious. The ba...

These capture perfectly the flavor of the best lemon-poppyseed muffins or cake. And the texture is wonderful- the inside is slightly moist and soft, but crispy from the poppyseeds...

This tart is for the pastry cream lover, and that suits me perfectly. It's a layer of vanilla-rum pastry cream encased top, bottom and sides with an almond cookie crust. There's...

I've made this crust several times, mostly with almonds but once with pecans. It is my favorite pate sucree, the nuts add flavor and help keep it tender. To ensure the crust do...

These are the candied pecans I used for a garnish on the Pumpkin Chiffon Pie. They are delicious, but be aware that the recipe is right when it describes the crust of sugar as "fi...