This cake is a serious summer showstopper. Make it for a birthday party, and you won’t need to bring a gift. Make it for a cookout, and prepare to watch people come up for seconds and thirds. Or make it for yourself for no reason at all, because it’s just that good.
Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.
Pies are good in their own right, but there’s something about hand pies that are just so great. Maybe it’s because it somehow seems more acceptable to eat them at breakfast, or maybe it’s that the crust-to-filling ratio is a little higher on hand pies–and it’s all about the crust, right?
When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.
So easy and bursting with late summer flavors. The best way to transport this is right in the pan, snug in a box.
A sugar cone and toffee crust, fresh peaches and ice cream—you can't go wrong! Top with caramel for a delectable frozen treat.
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.
Matcha, made by grinding up dried green tea leaves to a powdery consistency, has a distinct earthy, sweet flavor that carries through in this creamy panna cotta. And since you consume the leaf directly in this dessert, instead of brewing it, the antioxidant levels are even higher.
Breakfast loaves are so great for grabbing on-the-go, and this deliciously sweet loaf is a firm favourite of mine in the morning. ‘Bread’ just got very interesting!
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
Soft, moist, and bursting with berries, this simple cake will dazzle everyone.
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter, plus the nutmeg in the sour cream adds a hint of spice.
These beautiful, rustic tarts from author Susan Spungen have a supertender, terrifically tasty crust made with rye flour and cornmeal.
Heat meets sweet when you caramelize apricots under the broiler, making their flavor and aroma even more complex. Top with velvety spoonfuls of fresh ricotta and a sprinkle of crunchy pistachios.