The Seriously Perfect Chocolate Chip Cookie
A great cookie recipe from Ken and Jen's friend Susan.
Dessert
Nutella Brioche Flower
Nutella Brioche Flower is a spectacular bread both for its appearance and its taste. It’s not at all difficult to make.
Beatty's Chocolate Cake
Fried Apple Pies
Ree Drummond's buttermilk pastry recipe with Paula Deen's apple filling.
Ginger Cookies
These spicy cookies flatten slightly as they bake. They’re crackled on top, crisp on the outside and slightly soft in the center.
Coconut Cranberry Slices
This is a rich, candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing. Pull the point of a knife through the lines to make a pretty design.
Use about 8oz of shortbread cookies and process in a food processor to make crumbs. Make the slices up to three days ahead of time.
Pizzeria Locale’s Butterscotch Budino
The Marrow’s Ginger Stout Cake
By MELISSA CLARK (Photo Evan Sung for The New York Times)
There is gingerbread, a homey and rustic snack with tea. And then there is ginger cake, which is fancier and company-worthy and meant for dessert.
This rich, fragrant confection from The Marrow in the West Village is decidedly on the cake side of this gingery spectrum.
Anna Olson's Lemon Meringue Pie
Hope to try this for the Peabody Farm harvest party.
Pistachio Cake
This cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.—Rose Gray and Ruth Rogers
Camille's Birthday, 2013!
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