Savor the Best -

These mini meatloaves bake in a muffin tin for faster cooking, tender centers, and plenty of browned edges.

Vintage cherry chip cake made completely from scratch with maraschino cherries and cherry syrup.

This cherry buttercream is smooth, fluffy, and full of real maraschino cherry flavor.

Creamy sour cream frosting with white chocolate that can be whipped thick for swirls or thinned with extra sour cream.

A soft, tender peanut butter sheet cake topped with warm, pour-on peanut butter icing that sets into a smooth, crackly glaze.

Moist, spiced, and loaded with fruit, this apple date cake comes together with simmered dates, fresh apples, and a buttery brown sugar base.

A rich, buttery dough gets filled with creamy pistachio mascarpone filling, studded with cranberries and chopped pistachios, then braided into a festive wreath.

Moist and warmly spiced sourdough morning glory muffins made with discard, carrot, apple, coconut, and plenty of mix-ins.

This easy apple crisp layers sweet-tart apples with brown sugar, cinnamon, and vanilla, then tops it with a buttery, crumbly mix of oats and pecans.

This pumpkin roll features a light, tender cake with just the right balance of warm spice and sweetness, wrapped around a smooth cream cheese filling.

Chewy, crinkled, and wrapped in cinnamon sugar, these sourdough snickerdoodles use brown butter and discard for rich flavor and soft, tangy centers.

Thick and chewy sourdough peanut butter cookies made with browned butter, roasted peanuts, and sourdough discard.

This custardy French-style apple cake is packed with thinly sliced apples and enriched with brown butter and sourdough discard.

Classic Crepes Suzette made with tender crepes, simmered in a buttery orange liqueur sauce, and flambéed for a citrusy, caramelized finish.