Grab a slice before it’s gone.
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Kristina Razon
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Tag: course:dessert
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“Invisible Apple Cake” Is So Delicious It Will Disappear in Minutes
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This Underrated Pantry Ingredient Is Key to the Best-Ever Applesauce Muffins
Place 2 large eggs, 1 cup unsweetened applesauce, 1/3 cup canola or vegetable oil, 1/2 cup maple syrup, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add the flour mixture and fold with a flexible spatula until no streaks of dry flour are left.
Kelli Foster
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Stuffed Caramel Apple Cookies Are Irresistibly Gooey
Kristina VänniInternationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
Kristina Vänni
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Creamy Grape Salad Will Disappear In Seconds This Thanksgiving
Amelia RampeAmelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
Amelia Rampe
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No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds
Sara HaasSara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.
Sara Haas
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Candied Sweet Potatoes Are the Fall Dessert You Never Knew You Needed
Top them on vanilla ice cream. (Just trust us.)
READ MORE…Irene Yoo
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The One Step You Should Never Skip When Making Pie
What To Know About Blind Baking Pie Crust
To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.
Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.
Emma Christensen
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