This spiced sweet potato pie has a sky-high fluffy meringue topping that is baked until the peaks are golden brown. It is a twist on the classic holiday dish of serving mashed sweet potatoes topped with marshmallows.
This dark chocolate cake is filled with layers of raspberry jam and topped with chocolate ganache frosting and little meringue ghosts for a festive Halloween treat.
This recipe is basically a hybrid of an apple pie and a pop tart with the surprise addition of cheddar cheese on top.
It’s best to start with firm ripe pears for this delicate dessert. As the pears poach, they absorb the poaching liquid and become sweet and tender. The poaching liquid is sweet and flavored with cinnamon sticks and vanilla bean.
This swirl of orange juice and yogurt reminds me of hot summers in New Jersey spent by the pool.
I hate letting food go to waste and well, what else are you going to do with over-ripe bananas? Banana bread is actually best when made with bananas that are just too soft to eat and have lots of dark brown speckles on the peel.
These peanut butter and jelly cookies bring your favorite childhood sandwich combo to a cookie.
Adorned with berries this velvety patriotic cheesecake will have guests reaching for more. I arrange the berries to look like a flag just for the holiday occasion.
Tres Leches cake is a light, airy Mexican sponge cake soaked with a sweet syrupy mixture. The cake gets it’s name (which translates to three milk cake) because it incorporates three different types of milk: evaporated, condensed and whole milk.
Don’t be afraid to forgo the box, as these brownies are just about as perfect as it gets.