Buttery, crumbly streusel adds a lovely texture to desserts, and it’s so easy to whip up. Here’s how to make a general streusel topping recipe that can be used on pies, muffins, bars, coffee cakes and ...

With all of the ingredients in your hands, the flavors are left in your control as you look to season and adjust ratios to ...

And while these have dominated foreign fromage counters abroad, one tangy blue from the UK, Shropshire Blue, is making waves globally, having been spotted in bars as far away as Brazil.

Top store-bought pie crust with your 3/4 cup of jam (flavor of your choice), mix together a concoction of 1/3 cup brown sugar, 1/4 cup sugar, 3/4 cup oats, pinch of cinnamon, 6 TBSP melted butter ...

Keep refrigerated. SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese. NOTE For best results, refrigerate the cooled dessert before cutting into bars. HOW TO SOFTEN CREAM CHEESE Place ...

Crumble remaining cookie dough mixture onto ... Using fork, drizzle glaze on top of bars. Let stand 15 minutes. Remove from pan using foil handles. Cut into 4 rows by 4 rows.

Often the spotlight goes to “a big chunk statement” of cheese — a large wedge or wheel of a double- or triple-cream such as Saint Angel, fromage d’affinois or, if splurging, Rush Creek ...

6. Stir in the gnocchi and the sprouts and fold through about half of the left over cheese, reserving some for the top. Pour into the dish. 7. Crumble over the crackers and scatter with the Brie ...

Once the crust is in place, spread the raspberry filling evenly over it. Layer it with the remaining crumble mixture over the raspberry filling, covering it as evenly as possible. Bake the bars at ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.