In her new cookbook, Petra (Petee) Paredez writes, “Making pie is an inherently generous act, because pie is a dish that is meant to be shared.” Millions of Americans are bracing to slice into a ...

*Craving a dessert that feels bakery‑special but comes together with weeknight effort? Enter blueberry‑lemon crumble cheesecake bars. As delish.com reports, the recipe below was inspired by classic ...

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This one's a showstopper.

Real pistachios—no extracts or artificial flavorings—make these pistachio cheesecake bars taste their very best.

I wish I hadn't set down that pan of pumpkin cheesecake bars — which I was just about to take pictures of — to hang over the edge of the counter, which surely would have prevented it from falling, ...

1. Heat a 10-inch nonstick skillet over medium heat. Spread the coconut in the bottom and toast about 3 minutes, stirring occasionally. Once coconut begins to turn color, remove from heat and set ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. There’s definitely no shortage of ways to ...

This dessert fulfills all the dreamy expectations its name conjures, and then some. The bars — with their rich, cream cheese filling woven with warmly-spiced pumpkin puree and set on a graham cracker ...

This velvety cheesecake from cookbook author and New York Times reporter Melissa Clark ("Dinner in an Instant") is made with toasted coconut in the crust plus a shaggy garnish of shredded coconut on ...