1. Whip the base. Beat the cream cheese with powdered sugar, pumpkin, vanilla, and pumpkin spice until smooth. 2. Make the ...

Here at The Kitchn, we’re major fans of Costco. Lately, we’ve become laser focused on the bulk warehouse’s impressive ...

November without pumpkin desserts just feels wrong. These recipes capture everything I love about the season, with that warm ...

The lobster tails (sfogliatelle) are architectural marvels – delicate layers of pastry folded into a crustacean shape and filled with a citrus-scented cream that makes you wonder if you’ve ever truly ...

Heat 1/2 cup cream and the lavender in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 2 minutes. Remove the saucepan from the heat. Let stand for 30 minutes. Place the ...

John Kanell visits host Joel Gamoran and prepares Olive Oil Cake with Whipped Mascarpone & Fresh Berries on Homemade Live!, Season Two, Episode Six ("Birthday Bites.") Joel graduated from the ...

I have been making this for quite some time, and it has been a hit in the restaurant, at birthdays, family gatherings, and for late-night cravings. Don't be intimidated by the steps; it's quite easy, ...

A properly made croissant draws us in like moths to a flame, and those served at D’Caramel Patisserie have 96 layers. Baking croissants that good doesn’t happen overnight, and that’s why owner and ...

This video features a recipe for a Baked Almond Cake with seasonal figs. The cake includes fig jam, mascarpone cream, and plenty of ripe figs on top, balanced with a syrup made from honey and lemon ...

1. Preheat the oven to 350F. Generously butter grease the bottom and sides of a 9 inch springform pan. Using a large piece of parchment paper, cut a circle roughly the size of the inner pan. Insert ...

If I ask three people what their favorite chocolate cake is, I’ll get three completely different answers. One might say chocolate mousse cake, while another might share theirs is a three-layer devil’s ...

Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don't become mushy. The garnishes are ...