Wonderful for winter, and unbelievably good over pasta, then topped with portobello mushrooms or bacon. Please everyone in the house with this flexible veggie or carnie recipe.
These Starbucks copycat scones are soft, fluffy, and flaky.
When I make sugar cookies, this is the only recipe I use. I'm convinced there is no better. The taste is out of this world, and the dough rolls and keeps its shape beautifully.
Cranberry and apple juices are simmered with fruit and sweet wine to create a hot beverage that will warm you up from the inside out!
Pomegranate arils are delicious and nutritious. But if you have a whole fruit on your hands, what’s the easiest way to get to the seeds? Here’s how!
Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!
This cornstarch-based butterscotch pudding makes an insanely delicious dessert right from ingredients you likely already have in your kitchen. Butter, dark brown sugar, heavy cream, vanilla, and maybe even a touch of scotch. Heaven.
This chocolate chip pumpkin bread is moist and flavorful, and makes perfect holiday gifts!
Warm gingerbread cake is baked in a skillet on top of a sweet mixture of caramelized pears, then flipped over for a beautiful and delicious presentation!
Bake your cake in a bowl then frost and decorate that sucker! It's that easy to make a spider cake. Note: No actual spiders were harmed in the making of this cake.
Deviled egg eyes are traditional deviled eggs, jazzed up with paprika paste and olives so they look just like bloodshot eyes. Halloween fun!
Witch finger will you eat first? Here are two ways to make delightfully creepy witches’ fingers breadsticks – use either sliced almonds for the gnarly fingernail or go for bell pepper for a nut-free version. Mani-pedi, anyone?