Best Ever Blueberry Crisp

Easiest most delish crisp you will ever taste—or make. And if you don’t know much about baking or are fearful of it, this dessert will gain you a reputation as such an expert that you will have trouble convincing your friends that you’re not.

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Chévre, Lemon & Poppyseed Cheesecakes with Rhubarb-Raspberry Compote

With this sophisticated, beautiful dessert you’re getting three phenomenal recipes for the price of one. And, seeing as they are all free, this may be the bargain of the year.

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Chocolate Chantilly Tart with An Amazing Melted Butter Crust

This wonderful tart is adapted from pastry chef extraordinaire Nora Tang.

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Coconut Lover's Birthday Cake

This dessert is made in 4 parts: cake, rum syrup, coconut custard and whipped cream frosting.  I like to think of each part as a separate recipe that can be made at different times and then assembled.

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HoneyCrisp Apple Cake with Orange-Cinnamon Streusel

This extremely moist cake, so moist you might say it is almost custardy, is a hit at a meeting, a barbecue or a fancy dinner party.

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One Bowl Chocolate Cupcakes with The Only Chocolate Frosting You Will Ever Need

Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to  perfect this dynamic duo.

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The Only Chocolate Frosting You Will Ever Need

It can be as dense, sweet, semisweet, or bittersweet as the chocolate you use to make it. I use it on all my cakes and cupcakes that call for chocolate frosting.

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Set It & Forget It Meringue Torte with Fresh Raspberry Sauce

Here is a terrific spring dessert to top off your Passover Seder or Easter feast. It is so light and airy that if it isn't topped with a luscious raspberry sauce, it might float right off the plate. 

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Summer Nectarine (or Peach) & Blackberry (or Boysenberry) Pie

When nectarines and peaches are so perfect that you can smell their heady perfume and luxuriate in their fresh nectar as it dribbles down your chin, turn them into this glorious summer pie.

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Never-Fail Pie Crust

This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz. 

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Pear Upside-Down Gingerbread Cake

Just in time for the holidays. A homey gingerbread cake dressed up with caramelized pears around the top. Along with a secret to ensure the pears come out on the cake instead of sticking to the pan. 

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Apple Spice Cake With Raisins & Pecans

Bake this awesome apple cake for the High Holidays and it will guarantee your reputation as a great baker for the entire year. P.S. You don't need to be Jewish to enjoy it!

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White Chocolate Berry Roulade

This started out to be strawberry shortcake. But I never do what's expected.  I like raspberries in my shortcakes because their tartness adds a layer of flavor to dulcet strawberries. Whipped cream is great, but wait until you taste it with white chocolate mixed in. 

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Ultimate Fudgy Brownies with Peanut Butter Chips

A bowl, a wooden spoon and a microwave is all the equipment you need to make these amazing brownies. They are so rich and fudgy and leave you with such a delicious lingering chocolate taste that it’s hard to stop eating them. Once you taste brownies with peanut butter chips, you may never go back to using nuts again.   

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Passover Apple Blackberry Crumb Cake

Not quite a pie, but not really a cake either. This unique Passover dessert may be the best of both. Almond macaroons and sponge cake crumbs make a cookie-like base for layers of brown sugar coated apples, and also a crumbly coating for the top. 

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