Author: Dorie Greenspan
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the...
Author: Robb Walsh
Author: Carolyn Beth Weil
Author: Julie Richardson
A luscious, tender cake that goes well with many different types of fillings and frostings.
Author: Veruschka
Author: Dale DeGroff
Author: Miriyam Glazer
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Andreas Viestad
Ripple cake is a popular Australian dessert, the equivalent of an American icebox cake. In Australia, chocolate ripple biscuits are used, hence the name. In the US, you need to substitute Nabisco® chocolate...
Author: Bush Cook
Author: Tamasin Day-Lewis
Author: Dorothy Rose Long
You'll get a gorgeous, dark, and rich chocolate cake from this recipe with prunes, brandy, and ground almonds.
Author: Sandra Bennett
Meet your new favorite show-stopping Christmas dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve...
Author: Katherine Sacks
Author: Kevin West
Author: Jill O'Connor