These doughnuts boast a delicious, crisp crust and tender interior, and their warm spices make them perfect for rolling in a cinnamon-sugar coating while still warm. (Or try one of…
These chewy cookies have all the classic features that you love in a blondie—toasted nuts and chocolate chips—plus a caffeinated boost from coffee. To make sure the flavor shines through,…
And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough…
This is the recipe to think about if you are going to a party—it would make a great gift instead of a bottle of wine. I recently prepared this as…
Take a maple-apple-walnut filling, sandwich it between two shortbread-like crusts, then finish it with a maple glaze—and you have one delectable blondie. We use a little trick to create even…
This chewy bar cookie is like a cross between blondies and a coffee cake spiked with white chocolate. Finely chopped white chocolate melts to give the batter a fudgy richness,…
Often simply called skillet bread, this staple of the American South has stood the test of time. The dish’s long history started with Native Americans, who were the first to…
Baked nuggets of oaty, nutty streusel (shown here with Marcona Almond Streusel) are right at home in this twist on a classic cookie.
This lunchbox-friendly treat (shown here with Marcona Almond Streusel) is like a fruit crisp in bar-cookie form. Try it with other jam flavors, if you like.
This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal…
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