Better than any store-bought energy bars, these are great for breakfast-on-the-go, brown-bag lunches, and snacks. Make a batch on the weekend to get you through the work week.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.