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These are classic southern Italian cookies—chewy almond macaroons covered with pine nuts. In this case, they are not ...

This syrup is also great over ice cream, or use it to make chocolate milk and real hot chocolate.Plus: More Dessert R...

These flourless chocolate cookies have a thin, crusty, cracked exterior and a moist chewy center. Be careful not to o...

A vanilla shake is easily made by omitting the syrup from the richly flavored chocolatey version. For a fruity strawb...

These individual baked Alaskas are made in tartlet molds with a chocolate cookie crumb crust. Serve them with warm ch...

Except for a minuscle amount of fat in the cocoa powder in the cake and in the chocolate shavings on top, this is a t...

Using cookie cutters, you can make wonderful, whimsical marshmallow cut-outs. Here the mixture is thinly spread in a ...

Homemade marshmallows are surprisingly easy to make and so much better than their store-bought counterparts. This ver...

In this dramatic-looking dessert, crisp disks of hazelnut meringue alternate with moist sponge cake, vanilla-flavored...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

This sauce is also good with pound cake, bread pudding and ice cream.

For a simpler stuffing, fill each wonton skin with three small whole raspberries.Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

"My mother is very inventive in the kitchen," says Jessica B. Harris, a cookbook author based in New York City. "I le...

Beltane Ranch • June 1996

Perfect with a stack of pancakes, preferably ones made with buttermilk, this sweet-tart sauce is also great to pour o...

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