Baklava Bundt Cake
Honeyed and sweet, with a satisfying crunch, this warm and rich Baklava Bundt Cake is the ultimate cozy and comforting bake to kick off...
Pumpkin Snickerdoodle Muffins
An inviting blend of warm snickerdoodle spice and delicately sweet pumpkin, these Pumpkin Snickerdoodle Muffins offer a punched-up autumn flavor profile. Best of all, the stir-together batter...
Small-Batch Fig and Onion Focaccia
Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.
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Speculaas-Pumpkin Chiffon Pie
This isn’t your grandma’s pumpkin pie. A buttery crumb crust made of speculaas cookies and roasted pistachios and a fluffy yet wonderfully rich pumpkin chiffon...
Key Lime Cake
In honor of the last weekend of the summer season and the bright, fresh flavors that come with it, we decided to remix a...
Baking School In-Depth: Fig and Apple Dapple Bundt Cake
A vintage recipe with some serious fall charm, this Fig and Apple Dapple Bundt Cake takes the classic cake and amplifies it with sweet,...
PB&J Scones
Whether served for breakfast, brunch, or afternoon snack, these PB&J Scones will add a touch of whimsy to any occasion. The tender peanut butter-flavored scones are filled...
Espresso and Amaretti Semifreddo
A generous handful of airy almond macaroons, crumbled into pieces and swirled into our Lavazza Espresso-spiked semifreddo, lends pleasing crunch to each refreshingly cold...
Venetian Brioche Buns
These soft, pillowy Venetian Brioche Buns are a favorite in the cafés and pasticcerias of Italy for a reason. Believed to originate in Venice,...
Soft Amaretti Cookies
Derived from the Italian word for bitter (amaro), almond-rich amaretti cookies popped up in Italy in the Middle Ages. Though they can often be...
