Most rugelach use either cream cheese or sour cream in their dough; this one uses both with buttery, rich, flaky results.

These deep burgundy pears take on their rich hue from poaching in a bit of cassis (black currant liqueur) and red wine.

Here is a seasonal dessert sauce with the sweet-tart flavor of apples.

Peanut-butter filling rolled into balls and dipped in chocolate.

What makes this apple pie recipe stand apart is its blend of various types of apples, which creates a dimensional, complex pie.

Italy’s version of a fruitcake, packed with nuts, dried fruit and candied fruit and held together by cooked sugar and honey syrup.

Instead of filling the linzer torte only with preserves, we use a scrumptious blend of apricot preserves and Classic Caramel Sauce.

This caramel candy is as close to pure caramel flavor as you can get.

Chocolate cake and peanut butter buttercream topped with roasted peanuts and rich chocolate ganache.

Bacon, bourbon, rich caramel and salt – we’ve happily gathered all of your vices into one satisfying snack.

Portable pumpkin cheesecake made with gingersnap crust and baked in mason jars.

This version uses phyllo dough, much more manageable than strudel dough and just as good!

These are our homemade version of the beloved Thin Mints Girl Scout Cookies sold by the millions every year!

Did you know you can make ice cream cones with your panini press?