Inspired both by a friend’s recipe and by the Women’s March on Washington, these vegan cookies are the real deal; rich and sweet and toothsome, with a tart, sweet cap of simple citrus glaze.
These little gems are basically everything I want to eat in the fall, all packed into a tiny two-bite package: pumpkin, curry, coconut, cream cheese frosting — I tell you what.
A fitting way to celebrate late summer: sweet peaches and blueberries melded in to a bright magenta filling, topped with sweet spiced biscuits. Great for Labor Day, or just for Thursday.
For breakfast, tea, or midnight snack, these treats pair spring’s earliest fruit with buttery, biscuitlike scone. Quick, easy, and delightful.
This isn’t a light, delicate banana bread: it’s dense with molasses and coffee, packed full of nuts, and redolent of deep, dark rum. A nice broad wedge with a mug of black coffee will keep me going all morning.
No-Cola cake? What? Simple: this cake tastes like it was made with a commercial cola (e.g. Coke, Pepsi), but without any actual soda at all. It’s culinary sleight of hand: lime + cinnamon + molasses = cola flavor. Dessert magic.
A quick-fix fancy coffee drink for the days when the world gets to be just the teeniest bit too much.
Sticky-sweet dates, rich pecans, crowd-favorite chocolate chips, and fragrant coconut come together to sweeten a co-worker’s soured disposition. Obviously, do your best not to mess up. But if you do? Abject apology bars to the rescue.
This has been my birthday cake for almost a decade: it’s simple, quick, and utterly delicious. The fudgy cocoa-and-cinnamon cake combines with a thin, crackly icing studded with chopped pecans, and it takes only 20 minutes in the oven
This cake is great for showcasing the fruit flavors of summer: sweet cherries nestled in a light, fluffy batter with just a bit of crunch from cornmeal and a rich fruitiness from a generous glug of olive oil.