Ridiculously Easy Almond Croissants
If you've got 20 minutes, that's all it takes (hands-on time) to put together these Ridiculously Easy Almond Croissants. They look like they came from a fine French patisserie and they're ridiculously delicious too!
Black Magic Cake
A moist and magical buttermilk chocolate cake recipe that will have your friends demanding seconds. Customize this black magic cake by using different cake and bundt pans or by adding a quick buttercream icing.
Chocolate Butterscotch Haystacks
My grandmother made these haystack cookies and gave them to my cousin Vonnie and me when our parents didn't want us to have any more sweets. —Christine Schwester, Divide, Colorado
Ridiculously Easy Caramel Pecan Buttermilk Cake
This caramel pecan buttermilk cake might just be one of the easiest and most delicious cakes you'll ever make! The cake mixes up in less than 10 minutes and the fabulous pecan caramel topping won't even take that long!
Simple Cookie Glaze
This glaze dries hard and shiny, and is perfect for coating the top of your cookies in preparation for decorating with food-safe pens or markers, or adding sprinkles or other decorations. It's the perfect way to transform rollout cookies — like these Chocolate Cutout Cookies — from basic to beautiful.
Lemon Tendercake with Blueberry Compote
This cake has a miraculous texture – almost like a super-aerated fluffy pancake – and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper. And did I mention that it is vegan? Don’t shake the tin of coconut milk, as it’s best to…
Irish Cream Tiramisu
I've long been tinkering about with a bottle of Bailey's, seeing how it could best be called upon in the kitchen, and I think, with this, I've found it. An Italian friend of mine, who makes a killer tiramisu herself, was an instant convert. I was relieved: the Italians generally are conservative about their food, which goes some way to explaining the longevity of their cherished culinary traditions. But this only sounds like some sort of joke - "Did you hear the one about the Irishman and…
Flourless Chocolate Brownies With Hot Chocolate Sauce
However much people have eaten, there is always, I've noticed, room for a brownie. This is a different kind of a brownie, most definitely for party-pudding, melting, fudgy and damply rich. I compound these qualities by serving it with ice cream and the hot chocolate sauce, but there is no need. Need is not really what we're talking about here, though, is it? For US cup measures, use the toggle at the top of the ingredients list.
Chocolate Peanut Butter Cake
Over the years, I’ve made many different cakes for my children’s birthdays, but for some time now this has been the chosen one, the cake of cakes, elected to celebrate many special occasions, and with good reason. The cake itself is dark, damp and divinely chocolatey - and an easy, melt-everything-in-the-pan number - but it's the icing that truly makes it, as my daughter says “the cake of dreams’. It’s a simple enough buttercream but what makes it so spectacular is the length of time you…
Christmas-Spiced Chocolate Cake
I love a fallen chocolate cake, and have found most everyone else does too. The cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop and dip a little. It is into this dip, not so dramatic as to be called a crater, that you drop or scatter the sticky nut topping. I serve this with Cointreau Cream, made simply by whisking 250ml double cream until softly whipped, whisking in about 45ml of Cointreau (or Triple sec or Grand Marnier…