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Usually the fireworks are the star of Independence Day, but these desserts will steal the show.
This dazzling, delicious trifle can be made in under 30 minutes — just be sure to plan ahead as it needs to sit in the fridge at least 8 hours before serving.
With their crisp and buttery shortbread crust and luscious lemon topping, these bars are as pretty as they are delicious.
Spiked with Baileys Irish Cream, these brownies with a swirl of tangy cheesecake are wonderful warm out of the oven with a scoop of vanilla ice cream. Be sure to cut them small — they’re rich as sin!
This peachy cake is heavy on the crunchy streusel topping and spiced with fragrant cinnamon, nutmeg and cardamom.
Part cookie, part brownie — who doesn’t love blondies? And the best part is that they’re ridiculously easy to make: fewer ingredients than cookies and easier than brownies because there’s no chocolate to melt.
This peanut butter cookie recipe is the best I’ve tried. The cookies are thick and soft with a rich peanut butter flavor and almost sandy texture.
A coconut-scented crust filled with creamy coconut custard, all covered in a pillow of whipped cream and heaps of toasted coconut — this pie is downright dreamy.
Dense and creamy with a hint of lemon and a crisp brown sugar-graham cracker crust, these bars are not only a cinch to make, they rival the very best NY cheesecake out there.
These are the best chocolate cupcakes: the cake portion is adapted from Magnolia Bakery in NYC and the frosting comes from Cook’s Illustrated. Together, they make a cupcake sweet enough for kids but intensely chocolate enough for adults.
A warm and crumbly buttermilk biscuit filled with juicy strawberries and pillowy whipped cream: this dessert screams summer.