This twist on my favorite focaccia recipe, by the Food Network’s Anne Burrell, celebrates fresh spring produce.
This moist, rich breakfast cake is similar to carrot cake or banana bread, but with a tangy kick from sour cream and pureed Turkish apricots.
In this decadent twist on classic cinnamon rolls, I baked chunks of white chocolate directly into a brioche-like dough, and filled the rolls with pecans, cinnamon, and raspberry jam.
I recently came across a recipe for flourless cookies with only three ingredients: peanut butter, sugar, and an egg.
I love experimenting with different variations on biscotti, a twice-baked cookie with origins in Italy.
In Brazil, where my mom grew up, avocados are blended with sugar and lime juice, and served for dessert.
Winter may be around the corner, but it’s still not too late to enjoy the flavors of fall.