These brownies, oh, these brownies. These almond shortbread brownies are something special. They might be the dessert I’ve made the most frequently in the last ten years. They are rich fudgy brownies baked on a buttery shortbread crust. Before the first time I made them, it never occurred to me that brownies would benefit from …
Dessert
This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea …
These cookies. Oh, these cookies. They’re familiar, in that they’re crisp chocolate wafer sandwich cookies, a little bit like Oreos but you can use better chocolate to make them richer and deeper and more chocolatey. The surprising part is the filling, which is white chocolate that gets flavored with drops of clove and orange and …
These mint chip cookies are crowd pleasers. They’re festive with a cookie dough that bakes up especially pale and white because it’s made with oil instead of butter. The white cookie sets off the bright green mint chips that dot these lovely little mounds. And they get a subtle glittering quality from taking a roll …
Cranberries are the under-appreciated fruit of fall and winter. They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst …
This banana bread is, right now, my favorite take on the classic. It’s got chocolate. It’s got pecans. It’s scented with cinnamon. And best of all, it’s got a big-crumbed brown sugar streusel topping. It’s the best of banana bread and coffee cake, which, well, makes for an excellent breakfast for someone with a sweet-tooth …