Chocolate, coconut and almond are three ingredients that were really, truly, meant to marry. The problem is that in store-bought candy bars you almost lose their distinct flavor profiles in a sea of processed sugars, fillers and fluff. Lucky for all of us, there's a solution: Almond Joy Butter. More

You know when you get that craving for just a little something sweet after the dinner dishes are cleared, but don't have anything to nibble? That can be a desperate moment. Personally, I always turn to chocolate chip cookies -- I always have chocolate chips in the cupboard, so hot cookies are only 20 minutes away. When desperation hits, pantry and fridge staples like chocolate chips, oats, cream cheese, and even frozen bananas can be a total life saver.

Conversation hearts may be the unofficial candy of Valentine's Day, but there are certainly tastier treats out there to share with loved ones. I have never been a fan of the flavor and texture of conversation hearts, but I do love the look and the opportunity to convey an affectionate message. Here are five fun and delicious plays on the conversation heart to give to family and friends next month. More

January signals a return to healthier, more restrained eating after the holidays, but it's also still cold outside. I find myself craving a warm cookie from time to time, but I really don't want an entire batch lying about. So this recipe for just two chewy, gooey chocolate chip cookies is totally brilliant! More

I don't use white sugar much at home these days. Now I reach for a more unrefined cane sugar like turbinado, or experiment with maple syrup or honey as sweeteners. But the problem with this, for bakers in particular, is that you have to be careful about adding extra liquid to a recipe because it changes the entire composition and structure. So what's a good solution if you want to add a deep, dark sweetener like maple syrup? Pick up a bag of maple sugar! More

I love meringue. Love it. The whole phenomenon of crunching into a meringue and feeling the crisp fragments dissolve like a sugary snowflake on my tongue is one of the best things ever. So I am feeling especially giddy about this new book by Linda K. Jackson and Jennifer Evans Gardner, which is devoted entirely to this magical confection in all its various forms. More

I have a lot of cookbooks. A lot. I haven't counted them but it's probably in the triple digits. And of those scores of titles, there are only three dedicated to desserts. One is by Maida Heatter, another is by Lindsey Shere and the final is this one, Pure Dessert by Alice Medrich. Read on for why this book has a special place on my shelf. More

Q: I have been trying making cheesecakes for a while, but I fail every time! The cake always turns out so fluffy that I can't even cut a piece. Is there an easy, foolproof cheesecake recipe that won't make my cheesecake fluffy? Any tips?

Sent by Dolores More

It's gluten-free, nubby in shape and earthy in flavor. What are we talking about? Buckwheat, of course! While most folks think of buckwheat as a grain, it's actually a plant similar to rhubarb. And while many Americans use it ground into its characteristically silky purple/gray flour for crepes and pancakes, today bakers are moving far beyond pancakes to give buckwheat its day in the spotlight. More