Author: Alexander Smalls
Author: Bon Appétit Test Kitchen
Author: Jeffrey Alford
Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin purée, flour, butter, ginger, molasses, brown sugar, and lots of spices.
Author: Elise Bauer
Author: David Barber
Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is...
Author: Ann Colton
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
Author: William Viets
Author: Meredith Deeds
Author: Alan Kistler
Author: Tamasin Day-Lewis
Author: Shelley Wiseman
Author: Dede Wilson
Author: Doris Lindsay
Author: Timothy J. Hayes
Author: Cynthia LeJeune Nobles
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for gifting.
Author: Rhoda Boone
Author: Melissa Hamilton
Author: Lisa Fain
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Sara Tenaglia
Author: Marlena Spieler
Author: Alison Roman