Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
packed dark brown sugar
Want to really impress dad on Father’s Day? Bake him a cake in the grill. Seriously.
If you are looking for a dessert that will garner umms, ahhhs, and more yums than you can imagine, this peach crisp is your ticket! Robyn Stone’s recipe calls for less butter and sugar than traditional recipes, leaving you with the heady taste of peaches instead of sugar. If peaches are not in season, you can substitute another in-season fruit such as apples, pears, blueberries, or blackberries.
Ask most Americans to describe the perfect barbecue sauce and they’ll invoke a thick sweet red ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In short, the sort of sauce Kansas City barbecue buffs have slathered on ribs and briskets for decades.
Defined by the umami flavors of gochujang (a pungent spicy condiment made from fermented soybeans and sticky rice) and the slow burn of hot pepper powder, Korean barbecue satisfies our inexhaustible hunger for barbecue, fire, and spice.
Think of this as breakfast morphed into dessert: maple syrup, bacon, waffles—if they were served with vanilla malt! This is a stellar pairing of flavors, nothing held back. Don’t even think of using a fine-grade maple syrup like light or even medium amber. Go for the robust, dark stuff to stand up to the excesses. […]