Step 1 Place racks in upper and lower thirds of oven; preheat oven to 350°. Line two large rimmed baking sheets with parchment paper. Step 2 Whisk 1 Tbsp. ground cinnamon, 1½ tsp. ground ginger, 1 tsp. ground nutmeg, and ¾ tsp. ground cloves in a small bowl to make pumpkin pie spice. Whisk 3 … Read more
These banana chocolate chip muffins have range. Serve them at brunch, take them to a housewarming party, or make a batch to snack on throughout the week—no matter the time or place, they’re sure to please. Overripe bananas have the best texture and richest banana flavor, so wait until yours are brown and speckled. To … Read more
The best apple crumble recipe starts with choosing the right apples, so consider your fruit wisely. Baking apples “can range from sweet to tart to everything in between,” says cookbook author (and expert baker) Abby Dodge, who developed this recipe for Epicurious. Dodge recommends a combination of McIntosh and Golden Delicious. McIntosh apples are sweet, … Read more
If a brownie and a cheesecake had a baby, it’d be these cream-cheese-stuffed brownie cookies. A combination of melted chocolate and Dutch-process cocoa powder gives the cookie dough a deeply fudgy texture. Bite in to reveal a soft core of sweetened cream cheese filling. Err on the side of underbaking the cookies. They’ll continue to … Read more
A portmanteau of chocolate cake and flan, chocoflan is often referred to by bakers as “pastel imposible.” It’s easy to see why: The Mexican dessert is composed of layers that mysteriously switch places as it cooks, but simple science can explain the seemingly impossible feat. The dish starts with a roasty homemade caramel set in … Read more
Caramel cake is hyper-regional, an icon of the American South thought to have originated in the Mississippi Delta region. For the uninitiated, picture a cloud-soft yellow cake encased in a golden frosting with the taste and texture of fudge, the kind you might buy on holiday in a seaside town. It’s the frosting that gives … Read more
For some events, nothing but a towering layer cake will do. But most of the time, we want fuss-free sheet cake recipes that easily feed a crowd or carve neatly into snacky slivers and slices. While there are good reasons to construct a multilayered situation using cakes baked in a sheet pan, this collection is … Read more
Whether you’re craving a sweet snack or need to put the finishing touches on a strawberry rhubarb pie, this easy oat crumble topping deserves a spot in your repertoire. The cinnamon and brown sugar crunch is a boon to all sorts of baked fruit desserts: Sprinkle it on top of an open-face cherry pie in … Read more
If the last time you tasted pistachio ice cream was in a frostbitten grocery store spumoni, it’s time you upgraded. Homemade pistachio ice cream has none of the cloying sweetness or garish green food coloring of many commercial iterations. The two-ingredient pistachio paste—just sugar and raw pistachio nuts—is easy to make in the food processor … Read more
With its bold flavor and unmatched character, this apple pie with cheese-laced crust can make even the staunchest à la mode fan melt. Sharp cheddar cheese provides a salty undertone to the buttery pie crust that complements the sweetness of apple pie filling in a way that vanilla ice cream never could. For the filling, … Read more