Looking for gingerbread house ideas to spark your imagination? We've covered the full gamut of styles, whether you're a modern design fanatic, a birdhouse lover, or a die-hard fan of classic houses.
If you grew up with McDonald's deep-fried apple pies, you know that their current baked iteration, while still tasty, barely holds a candle to their crisp, flaky-crusted progenitors. But don't fret; while they're no longer available in most restaurant locations, we've come up with our own take on this irresistible treat. Or, see if you can track one down at one of a handful of franchises that still make the good stuff. Watch the video to see how they're made, then print out the recipe.
Celebrate National Cookie Day (today, Dec. 4) with a handful of cookies that are anything but "break and bake." Although you shouldn't retire that classic sugar cookie recipe just yet, these six cookies combine the classic and the unexpected, with ingredients like matcha green tea, coconut, and even bacon. You might just find a new favorite.
Tried, tested, and true, heirloom recipes hold a certain appeal that is infrequently captured in cookbooks, magazines, or blogs. The Beekman 1802 Heirloom Dessert Cookbook may not be a box filled with recipe cards passed down from one generation to the next, but it aims to capture — and we'd argue, succeeds in evoking — a similar feeling by revolving around recipes from the families of Brent Ridge and Josh Kilmer-Purcell, also known as the Beekman Boys.
In the book, Josh praises these granola-based cowboy cookies as his favorite. "They basically combine every one of my favorite things about every other good cookie into one giant cookie heaven," he writes. We'd have to agree, with one caveat: make sure to use a top-notch granola (homemade or otherwise) in these cookies, as it'll greatly dictate their flavor.
When it comes to entertaining over the holidays, the key is keeping things simple and delicious. The best way to do that? By serving memorable one-bite finger foods. We're talking appetizers and desserts that pack plenty of flavor but require no utensils and no cleanup. Ahead, check out 25 of our favorite recipes that pair perfectly with bubbly, of course.
We all love classic bread pudding; it's cozy, comforting, and ideal for holiday dinners and brunches. Add to that the season's most beloved ingredient (pumpkin) and it only gets better. But wait, we're not done yet! We're paying homage to Thanksgivukkah by adding rich, eggy challah and tart cranberries to the mix. All in all, it's a great way to use up leftover challah from the holiday feast. Watch the video to see how it's made, then print out the recipe.
As much as I love experimenting with alternative pumpkin desserts like pumpkin chocolate chip cookies and pumpkin pie dip, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.
The delicious crust is ultraflaky and butter-rich, and the filling is well spiced. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Topped with a generous dollop of barely sweetened whipped cream, it's near unbeatable. Take a look at the classic recipe.
After nine amazing years, How I Met Your Mother is finally coming to an end, and we're savoring every moment of the final season. That includes making our version of "sumbitch cookies," crispy, chocolatey, caramel and peanut butter cookies that are naughty in all the right ways. Bake up a batch of these to keep your mouth happy all the way through the series finale. Watch the video, and then get the recipe.
I just completed a dry run of my upcoming Thanksgiving feast — a fancified version of turkey breast, a few of my favorite vegetable sides, and my first-ever sweet potato pie. The sweet potato pie may have been my first, but it certainly won't be my last. It's the perfect balance of textures and flavors: more soufflé-like than custardy in texture, with a crispy graham cracker and butter crust to keep each bite interesting. But in my opinion, it's the candied-nut cream topping, with its caramelized crunch and cool-whipped consistency, that makes me absolutely crazy for it. Like, stand-over-the-counter, just-one-more-piece-and-I'm-done crazy for it.
Want to be crazy for it, too? Then keep reading for the recipe.
Sometimes I wonder why homemade pie crust has a reputation for being so difficult to make. I'm often surprised to discover friends, who are otherwise proficient in the kitchen, continue to shy away from the process and dismiss any recipe involving a homemade crust outright.
I'd wager that much of the problem is rooted in the excess of admonitions advising against potential missteps. Truth be told, it's actually a rather simple process and has less to do with skill than a certain (small) degree of patience. In a nutshell, if you can keep the butter cold and resist the urge to overwork the dough (which really has more to do with doing less), then it ought to be a relatively painless process.