The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.
Author: Julien Merceron
Author: Marcy Goldman
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton
Author: Eleanor Topp
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the...
Author: Alice Medrich
Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to crunchy things like nuts or caramel pieces.
Author: Susie Norris
Author: Catherine Hilburn
Author: Susan Richardson
Author: Larraine Perri
Author: Denise Barr
Author: Rachel Saunders
Author: Bon Appétit Test Kitchen
Author: Kemp Minifie
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
Author: Melissa Hamilton
Author: Betty Boothe
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Author: Susan G. Purdy
Author: Joe Miller
Author: Rose Levy Beranbaum
Author: Grace Young
Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed...
Author: Leticia Moreinos Schwartz
Author: Sharon Blonder Leff
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Eleanor Topp
Author: Molly Wizenberg
A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.
Author: Lillian Chou