These big, chewy oatmeal cookies filled with soft chocolate ganache are perfect for sharing. To make the process a little simpler, you can prep and refrigerate the dough and the filling up to three days...
Author: Samantha Seneviratne
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon...
Author: Samantha Seneviratne
In her book, "Poilâne, The Secrets of the World-Famous Bread Bakery," Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers'...
Author: Dorie Greenspan