Desserts & Baking

Bake a moist Sweet Alabama Pecanbread loaf with butter-toasted pecans, dark brown sugar, and buttermilk for a crackly crust and tender crumb.

Learn how to make classic 3-ingredient cherry dump cake with a golden, crisp topping and no dry cake mix spots.

Learn how butter temperature and ungreased metal pans guarantee perfectly shaped spritz cookies that release cleanly every single time.

Master classic peanut butter blossoms with soft dough, crackled sugar edges, and perfectly set chocolate kisses that never smear.

Master Dutch apple pie with a crisp par-baked crust, thick apple filling, and a crunchy brown sugar oat streusel topping that never turns soggy.

Learn how cream cheese and toasted pecans create tender, festive drop cookies that stay soft for days.

Master homemade turtle clusters with butter-toasted pecans, chewy cream-infused caramel, and glossy semi-sweet chocolate topped with flaky salt.

Classic pumpkin pie with a silky brown sugar and heavy cream custard. How to tell when it’s done, avoid cracks, and keep the crust from getting soggy.

Soft cinnamon apple muffins with diced Granny Smith apples and a brown sugar crumb topping. How to keep them tender and stop the apples from sinking.

Tall, flaky Southern buttermilk biscuits made with grated frozen butter and a simple folding method. Why they don’t rise and how to get layers that pull apart.