This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Pavola's are a popular dessert in New Zealand.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
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