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Chocolate gives these addictively delicious cookies a delicate texture.Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

At Betty's Pies in Two Harbors, Minnesota, Janine Bjerklie adds local maple syrup to her tasty variation on pecan pie...

At the Gabriella Cafe in Santa Cruz, California, chef Jim Denevan uses Randall Grahm's Muscat to make his frothy and ...

Maury Rubin of The City Bakery in New York calls these individual pear tarts "toasts" because they're shaped like, we...

Plus: Ultimate Thanksgiving Guide

At the Café Latte in St. Paul, Minnesota, Sherry Fahey makes a dessert that's like a pecan pie and pumpkin pie r...

Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it ...

Cathie Guntli serves her double-crust pie with crème fraîche because she doesn't have a freezer at The Libe...

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