These little bread slices bring a fun new shape to slice-and-bake sugar cookies. There's no special equipment required to make them, and they are super simple to decorate!
Ground sumac is the surprising magic ingredient in these rich chocolate brownies. It adds tang and enhances dark cocoa notes with new depth of flavor.
This classic French cake is made with layers of almond sponge, potent coffee syrup, French buttercream, and chocolate ganache. It's worthy of any special occasion.
Breakfast is ready when you are with this make-ahead pan of lightly sweet baked oatmeal. Toppings can be endlessly varied to suit your morning cravings.
I skip breakfast all too often, and most of the time my morning begins with a cup of coffee and whatever is closest to hand - a cookie or whatever sweet baked thing I've made the day before. This year I'm making an effort, or at least leaning into, a more nutritious way to start the day.
This baked oatmeal has been a real game-changer. I can make a pan on Monday and enjoy breakfast all week long, varying toppings along the way to change the flavor so it doesn't get boring. And oats are so filling and packed with good vitamins, minerals, and fiber - I'm not starving by lunchtime.
Made with mostly pantry staples, this chocolate cobbler comes together quickly for a warm and comforting dessert. Serve with generous scoops of vanilla ice cream.
These small bites are just the right size to satisfy sweet cravings, and they're made lighter with fat-free ingredients. A simple kitchen trick transforms crisp pizzelle cookies into cookie cups.