It’s highly doubtful anyone could tell that these gluten-free chocolate chip cookies weren’t made with wheat-based all-purpose flour. The key is the homemade gluten-free flour blend. Made from finely ground brown rice flour, potato starch, and tapioca flour, it gives the cookies an irresistibly chewy texture, complete with crispy edges and pillowy interiors. The nuts … Read more
When time is tight and you need something to feed a crowd at a picnic, potluck, or bake sale, this Texas sheet cake recipe is the answer. The fudgy single-layer cake gets its lush crumb from melted butter and a tangy boost from buttermilk. The genius of the recipe is in its timing: Right after … Read more
With its distinct multilayered presentation, Smith Island cake might just be the most flashy regional cake in the United States. Named after a group of three Island communities on the Chesapeake Bay (Tylerton, Ewell, and Rhodes Point) collectively called Smith Island, the layer cake is said to have been baked since the 1800s as a … Read more
There’s something so elegant about the simplicity of this flourless chocolate cake recipe. Sometimes called a chocolate torte, it’s a Passover and Valentine’s Day staple for good reason—not to mention an ideal choice for gluten-free dinner parties. With just five ingredients, desserts don’t get much simpler, especially because this fudgy single-layer dark chocolate cake comes … Read more
If the last time you had a chocolate cupcake was at a childhood birthday party, it’s high time to bake a batch. This chocolate cupcake recipe is ridiculously easy—the batter comes together in about 5 minutes, no equipment required. But it delivers big on flavor thanks to a healthy dose of salt, vanilla extract, and … Read more
Vodka might seem like an unexpected ingredient to use in ice cream, but its presence proves invaluable in achieving a creamy texture without having to use an ice cream machine. Alcohol has a low freezing point (around -16°F), and just a splash will keep the batch silky smooth as it chills in a home freezer. … Read more
I can’t think of a more iconic Italian sweet than cannoli. These cream-filled wafers can be found throughout Italy—as well as in every Little Italy across the United States. While the regional origin of cannoli is uncertain, it is most frequently credited to Sicily. It has been said that during the island’s Arab rule, in … Read more
The only thing better than telling a friend “I’ll bring dessert?” Telling them: “I’ll bring pot brownies.” This edible is a classic for good reason—the intensity of chocolate both camouflages and complements the earthiness of cannabis. In this weed brownie recipe, thanks to Dutch-process cocoa powder, deeply toasted nuts, and a sprinkle of flaky sea … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 350°. Scatter 1 cup coarsely chopped raw pecans on a rimmed baking sheet and 1 cup (packed) unsweetened coconut flakes on another rimmed baking sheet. Toast coconuts and pecans, rotating baking sheets top to bottom and front to back and stirring after … Read more
Derby pie is a nut pie (traditionally walnut, often pecan) that’s similar to a classic pecan pie except that it’s studded with chocolate chips and flavored with a heavy glug of bourbon. It was invented in 1954 by Walter and Leaudra Kern at the Melrose Inn in Prospect, Kentucky. Sticky-sweet and gooey, yet sturdy enough … Read more