japanese cheesecake by nyt cooking
Japanese cheesecake is a mix between a soufflé and a cheesecake. Yes, the Japanese found a way to combine the shuffle and the cheesecake. Think of a light airy creamy cake.
lemon blueberry bars by nyt cooking
I am a huge fan of lemon sweets, in all its forms. I just love the balance between the sweet tart flavors. The blueberries are a welcome addition to the classic lemon bar.
upside-down caramel apple muffins by nyt cooking
I love a muffin with a surprise. Flip these muffins over to reveal the caramelized apples.
ginger-molasses cookies by nyt cooking
Want a cookie, but looking for a more grown up flavor profile? Look no further. This cookie is a fall cookie dream.
snickerdoodle cookies by nyt cooking
There are tons of cookies out there that require you to chill for the flavors to meld. Snickerdoodles are not those cookies. Combine the ingredients, bake, and enjoy in under 30 minutes!
banana bread by nyt cooking
Truth? I NEVER make banana bread. Really. I know it is a fan favorite for many people, but I can’t eat bananas! I’m intolerant to them! I get super sick when I eat them. Well, turns out I’m not the only one in this house, and my husband loves banana bread. Not to mention, our little pup loves bananas!!
orange scented millionaires shortbread by nyt cooking
These were one of my favorite things to make this winter. I found the orange to add a freshness that made them addicting. Watch out.
pecan bourbon truffles by nyt cooking
I definitely recommend you try these if you love a sweet treat with pecans, bourbon, and chocolate.
fudgy bourbon balls by nyt cooking
Woah. Okay. These are no joke. They are a no bake ball, and loaded with bourbon.
peppermint millionaires shortbread by nyt cooking
Now these Millionaires Shortbread are going to become an annual tradition. I now have them with my morning coffee, and afternoon coffee, and then it was also my after dinner treat.
olive oil and sea salt brownies by nyt cooking
Ever see a photo of brownies and then just have to make a batch?!
salt-baked pear by nyt cooking
I saw this, and I had to give it a go. I mean 3 ingredients, and a showstopper reveal. What else does one need from a dessert?
honey apple pie with thyme
I was looking for a twist on the classic apple pie, and Melissa Clark delivered again! She is one of my go to cooks to follow.
lemon mousse by nyt cooking
Whipped up this mouse in just a few hours and it was an instant hit! I highly recommend for a dinner party because it can be made ahead.
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