Soaking a cake in liquid is a great way to add flavor and make it more moist. If a cake comes out dry, drizzle some milk over it and let it soak in. This is a good tip my mom would always use.
I love when I can use the same recipe for different things. This tart crust can be used for both sweet and savory tarts. It has a great nutty flavor with a kick. Makes 4 Preaheat oven to 400F. Cut the plums in half, remove the stones and place on a baking dish.
by · A little patience and lots of sugar, that's what the Very Best Caramel Sauce is made of. Sugar is melted down until it becomes a deep amber color then combined with butter, heavy cream and a hint of vanilla to create the ultimate treat topper on the planet.
Start with a can of refrigerated biscuits for this easy, 4-ingredient strawberry shortcake recipe.
This No-Cook Strawberry Ice Cream recipe is the perfect way to end a hot summer day.
Today marks the first official day of spring, and New York City is celebrating the change in seasons with a local temperature of a sweltering 44ºF. Forget the spring showers, we're all about the spring hail-slash-gale force winds. But there's no time to begrudge March's identity crisis.
Whip up the ultimate sweet finale with quick and easy strawberry desserts, including recipes for strawberry shortcake, pie, cheesecake and more.
French madeleines, the delicious shell-like tea-cakes, are an impressive dessert that also happens to be very easy to make. They're often flavored with vanilla bean or citrus, such as lemon or orange, but in this recipe, the buttery flavor of the madeleines is paired with the slightly bitter taste of almond extract and a sweet apricot glaze.
Swiss buttercream is silky-smooth, incredibly creamy, and unbelievably delicious. Because it's made with Swiss meringue, it holds up pretty well in warmer temperatures. The meringue base also makes it a lot lighter in color than most buttercreams. In fact, it looks almost pure white against a dark chocolate cake.
Special equipment: 8- by 3-inch round springform pan, roasting pan, mixer, wire rack Notes: I used a tall-sided springform pan; if you don't have a pan with sides at least 3 inches tall, you can use a 9-inch pan (which means the cheesecake will be much flatter), or line the sides of the pan with a parchment collar to keep the batter from overflowing the pan.