Rich with chocolate and dried apricots, this dessert is a stately yeast-risen cake that requires no kneading and very little attention. When you set it aside in a warm place, it does much of the work by itself. A large bundt or angel food pan can replace the traditional ornate mold.
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.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Yes, brownies can—and should—be made with white chocolate.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.