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Made with graham cracker crusts, an easy 3-ingredient pumpkin spice cupcake recipe, marshmallow cream filling, chocolate ganache and a toasted marshmallow up on top. Get the recipe: S’mores ...
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
A simple press-in crust and a quick, corn syrup-free (!!!) topping makes for a seriously decadent no-fuss dessert. Hosting Thanksgiving just got a liiittle less intimidating. Get the Pecan Pie ...
Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
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Next, Olson gets more advanced in terms of shapes and flavours with cherry Danish twists and tropical fruit pinwheels. To round things out, Olson shares her recipe for an elegant filled Danish braid, filled with cream cheese and mixed dried fruits, and is glazed with icing and sweet sliced toasted almonds.
Butter is the traditional move, but making pound cake with oil gives you a tender treat that stays fresh longer than a butter-based cake. Get the Glazed Lemon Olive Oil Pound Cake recipe . PHOTO ...
Magic Cheesecake Bars. The classic magic bar, sometimes called “7-layer bars,” consist of graham crackers, condensed milk, gooey chocolate chips (and butterscotch chips), coconut, and nuts ...
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