White Chocolate Cream Cheese Frosting
What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.
What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.
Don’t worry, we can’t pronounce the name either. As if it matters, seeing as we’re too busy cramming the pastry into our pieholes to say anything.
Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we’re hearing about these coconutty blonde beauties. Taste for yourself.
Easy, easy, easy. Fast, fast, fast. Delicious, delicious, delicious. That’s what we’re hearing from those who’ve made these carrots. Even avowed curry dislikers.
Expect a slightly ginormous, squat, thin cookie that’s chewy in the center, crisp at the edges, and uncommonly good through and through.
Designed to maintain their just-out-of-the-oven loveliness for days, these are ideal for sharing something sweet with the ones you care, whether via the USPS or porch delivery. Or save ’em all for yourself.
A sturdy, healthy whole-wheat loaf brimming with nutty goodness, this bread takes its crunch from pumpkin seeds, sunflower seeds, flax seeds. Fantastic as toast and for sandwiches.
Crisp edges. Chewy center. Caramelized awesomeness that defies words. And a marginal healthfulness from oats that makes it entirely too easy to justify having another one.
Kid-friendly. Quick. Easy. Healthy as can be. Vegetarian. And tastes delish. What’s not to love?!
Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.
Watch out, pumpkin pie. Someone wants your job. Badly. This wonderfully luxuriant pumpkin cheesecake from Rose Levy Beranbaum is a terribly enticing alternative to tradition.
The familiar pita bread but made with whole grain flour and sourdough starter. Still puffs. Still amazes. In looks as well as taste.
How to make your own homemade yogurt that’s foolproof and fabulous. No fancy yogurt maker required.
This graham cracker recipe has it all over store-bought crackers. No contest. And a glass of milk on the side doesn’t do any harm.
It ain’t no Champagne. And it ain’t supposed to be. Subtly nuanced and sparkling and with a slightly fancy feel for teetotalers of all ages.
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.
You’ll feel as if you’ve created something worthy of The Great British Baking Show when you toss together these nuanced curry-filled pastries.
A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.
Who knew that making your own crackers could be so easy?! This dough is a cinch to work with although the results disappear rather frighteningly quickly when there’s wine involved.
There’s chocolate bark and then there’s chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.
Real-deal candied sweet potatoes that are, yes, indecently sweet in that traditional Southern way. Yet they’re also spiced just so to satisfy in more way than one.
Whether you want a distraction for the kids or a decorative element for dessert, you’ll find your solution in these how-tos for drizzling and decorating with chocolate.
The classic cookie benefits enormously from a hit of ginger here with these surprise sleeper hits of your Christmas season.
It’s Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)