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Actress Ali Larter's super-indulgent dessert features layers of light chocolate cake and a sweet coconut-pecan frosti...

Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds. Sli...

One secret to pastry chef David Lebovitz's insanely addictive cream puffs is the salted butter he uses to make the pe...

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; th...

These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the ...

These crispy (feuilletine flakes), crunchy (corn flakes), nutty (toasted hazelnuts and pistachios) and chewy (golden ...

Instead of red food coloring, this excellent cake features a beet puree, which keeps the layers nicely moist. The cak...

To add her spin to the popular British confection known as Millionaire's Shortbread, pastry chef Jennifer Yee sprinkl...

The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with ...

The double dose of lemon in these simple, delicious British puddings gives them an extra hit of delicious tangy flavo...

Curtis Stone says his love for cooking began with his granny's fudge. If there wasn't any in the fridge waiting for h...

The addition of almond meal in these sweet-and-tart raspberry bars makes them super-tender and addictive. Slideshow...

These currant-cardamom oatmeal cookies are a mash-up of traditional oatmeal cookies and crispy tuiles, with nicely br...

This crisp cookie-jar classic is jam-packed with quick-cooking oats that almost disappear into the buttery dough as t...

Using confectioners' sugar in the dough in place of granulated sugar gives these cookies a light deliciously crumb. ...

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