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Mint Chocolate Chip Layer CakeThis Mint Chocolate Chip Layer Cake is a mint lover's dream come true! Chocolate cake layers with chunks of Andes mints and mini chocolate chips, plus a silky-smooth mint buttercream with lots of flecks of mint chocolate chips. In this season of Thin Mints and green everything, I think you need this Mint Chocolate Chip Layer Cake in your life. It'll make you say “Thin Mint who?”
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Best Birthday CakeIf you bake, you've probably gotten a request to bake a birthday cake. But how the heck do you get perfectly fluffy layers that don't fall flat in the flavor department? The secret, my dear friends, is in the mixing: By whisking the egg whites separately and then folding them in to the batter right before baking, you get a buoyant texture with rich, buttery flavor.
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Simple White CakeJust seven ingredients and 50 minutes are all you need for this white cake recipe. It will taste like you spent hours making it!
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Instant Pot Giant PancakeLove homemade pancakes? Feeding a crowd? We got you. This easy recipe requires no flipping, and it's ridiculously fluffy and delicious. Giant, Japanese-style rice cooker pancakes made in the instant pot instead. This enormous pancake is big enough to feed several people. It takes less time to prepare and the instant pot does the rest of the work.
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Mini Cheesecake CupcakesSuper Easy Mini Cheesecake Cupcakes. Layered with a graham cracker crust and creamy tangy cheesecake. Top with salted caramel sauce, chocolate or strawberry sauce! I love making mini cheesecakes rather than a whole cheesecake. Whole cheesecakes can be quite intimidating. Mini cheesecakes are the best! Super easy to make and the perfect portion size. These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. They are perfect for serving a crowd! You can also use a mini muffin tin for bite-size cheesecakes.
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Eggnog CupcakesThese Eggnog Cupcakes are full of awesome eggnog flavor! They’ve got eggnog in the cupcake and the icing – yes! You know I like my flavors strong and these cupcakes are no exception. I absolutely love these cupcakes and so did my taste testers. I can’t wait to make them again! Bring on Christmas and bring on the eggnog! I know we still have to get through Thanksgiving on Thursday, and I can’t wait for my sweet potatoes with marshmallows, but I’m allowed to get pumped about Christmas too, right?
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Chocolate CupcakesHere is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make but are well worth it. (Don’t skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake’s top. But these are decidedly not the original. Whatever you do, make sure they’re stored in something airtight. They will dry out quickly.
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No-Bake Pumpkin CheesecakeFiguring out how to make all of the pumpkin desserts during Thanksgiving while the turkey is in the oven can be a nightmare. That's why you need this no-bake cheesecake. It's a major time saver and while we love our classic pumpkin cheesecake, we go crazy for the no-bake option The gingersnap crust is a must and adds that extra layer of fall.
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Pumpkin Cheesecake BarsA simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batters to swirl into the pumpkin batter just before baking.
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Chocolate-Pumpkin Layer CakeThis rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen – iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.
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No-Bake Blueberry Cheesecake BarsThere are those who may not find this sweet enough, and if that’s the case I recommend adding a quarter cup or so of sugar instead of increasing the honey because you don’t want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.
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Maida Heatter's Chocolate Cheesecake BrowniesThe year: 1983. The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered. The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert. Among her offerings were these, chocolate cheesecake brownies, “a formidable new creation” for the time. Here, a layer of pecan-studded brownie meets a sheet of chocolate cheesecake. Make them for a group — or for yourself to eat over time. They freeze well, and can just as well be served frozen.