If you are looking for a cookie that's lower in calories than your favorite chocolate chip recipe, whip up a batch of these palate-pleasing bites from pastry chef Heather Norkin. They're easy to make, and almost all of the fat is the heart-friendly unsaturated kind, from the pecans.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
These cookies are gently sweetened and perfect with a cup of tea.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Serve a thick slice for breakfast or an afternoon pick-me-up.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.