Editor's note: This recipe is from Ming Tsai's Simply Ming.
This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, five-spice shortbread, and caramel macadamia nut crunch.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Yes, brownies can—and should—be made with white chocolate.
These cookies are gently sweetened and perfect with a cup of tea.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This half-brownie, half-bar-cookie hybrid is a fun dessert that gets the ultimate birthday party treatment with colorful sprinkles.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.