This recipe was developed from a banana muffin that had a similar crumbly top. When I saw Stephan eat the top and pick out the banana chunks, I realized a new dessert would be healthier, moister, and better appreciated. I was right, but be sure to serve this very warm and don't use very old, overripe bananas — the taste becomes a little intense for children. Mash and freeze such overripe bananas in a plastic container for a banana bread or other similar confections.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Yes, brownies can—and should—be made with white chocolate.