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There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
This recipe is for a lighter version of an old favorite.
Grape-Nuts never tasted so decadent.
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
An unique take on traditional flan.
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
Bigelow opened Fran’s Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans.
Light, flaky, and slightly tart, this dessert has a beautiful presentation.
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
I scream, you scream, we all scream for ice cream—and no wonder, when it’s this delicious.
According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette.
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Made with early spring rhubarb and a smooth, delicate custard, this pie is a real winner.
Refreshing and moist, this cake is a lovely compliment to a hearty meal.
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.
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