This easy shortbread tart crust is one of my most-used recipes. I turn to it all the time. And, to be honest, it took so much anxiety out of my tart baking. So many tart crusts involve pulling out the food processor, chilling the dough, rolling the dough, carefully draping it into the pan, chilling …
These cookies. Oh, these cookies. They’re everything I want in an oatmeal chocolate chip cookie. Best is a bold claim, I know. And obviously it’s a subjective one. But I stand by it here. They’re chewy with a nubbly texture from the rolled oats. They have an almost butterscotch flavor from the dark brown sugar …
This roasted mushroom pizza is seriously good. It’s so much better than the average mushroom pizza. So much deeper and better and more flavorful. I used to slice fresh mushrooms and throw them on a pizza without a thought. Those pizzas were fine, but they were squandering so much potential. And mushrooms are absolutely brimming …
This chocolate peanut butter tart is basically a giant peanut butter cup. One with a crisp chocolate shortbread crust, filled with a peanut butter mousse made with a bit of crème fraîche for a subtle tang to lift the peanut butter flavor, and topped with a bittersweet chocolate ganache. It’s rich, and there’s nothing subtle …
This meyer lemon ginger mousse is the stuff of lemon dessert fans’ dreams. It’s so simple to make. But (here’s the part where you curse at me), you have to make meyer lemon ginger curd first. The good news is that the curd only takes about 20 minutes to make, but it does need to …
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 …