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Toni Robertson uses fruity extra-virgin olive oil in place of butter, which cuts the cholesterol and produces a light...

Feeling blue? Have a slice of this cake. The chocolate and yogurt it's made with can supposedly boost levels of the f...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Inspired by his time apprenticing in Italy, Scott Howell uses mascarpone in this light and lemony frosting instead of...

This buttercream is made with a cooked meringue, which calls for heating the sugar with egg whites before beating. Pl...

Making this three-tiered cake is a serious undertaking: you will need corrugated cardboard, plastic straws, a small a...

These chocolatey and creamy cupcakes—also known as black bottoms—are a Custer family favorite. Plus: More Dessert Rec...

A staple of the Scottish diet, rolled oats add a pleasant nutty flavor to cakes, biscuits, cookies and other simple d...

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