David Lebovitz (2)
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
This cool, sweet, and subtly flavored snack originated in Turkey.
For this pecan pie, using fresh nuts makes a difference.
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
This pastry is usually drenched in sugar syrup and topped with crushed pistachios.
This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911).
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
The addition of butter gives these candies a silky sheen.
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
The recipe for these cookies didn't really cost $250, but they're delicious, nonetheless.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
This scrumptious dessert showcases the freshest of berries.
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.