Everyone loves these! Cut them into tiny squares and serve with espresso for an elegant touch at the end of a special dinner.

Our basic chocolate chip cookie is really big and packed with chocolate chips and nuts. We make hundreds of these cookies every day; it’s clearly everyone’s favorite. The dough can be made up to 6 days in advance and refrigerated until ready to bake.

Flavoed with cinnamon and cloves as well as ginger, these crispy cookies are great wit vanila ice cream or frozen yogurt. They also ma a delicious piecrust in place of graham cracker crumbs.

Kathy Edwards, a pastry chef at Nana’s Restaurant in Durham, North Carolina, worked with us one summer and created this luscious cake. We continue to make if every summer and it’s always a hit, especially during blueberry season.

Grown-ups might want a shot of espresso, Kahlua, or brandy in theirs. This version is so thick and rich, a small portion is enough; it is meant to be served in a demitasse cup.

This rich, dense cake keeps well and freezes beautifully. Try it with fresh peaches, sorbet, ice cream or fruit compote

This frosting is best used the day it is made.

This is the filling for the coconut cake. Can also be used for tart filling or spread between cookies to make sandwich cookies.