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By Sarah Howard
When you take the flavors of classic french toast and marry them with the techniques used to make bread pudding, the result is quite magical. It’s also super convenient, as you can prepare it the night before then bake and serve hot from the oven in the morning without any fuss.
Nutella Ice Cream
By Lael Hazan
Lael Hazan writes about her love for packing Nutella sandwiches in her kids' lunches, but her famous cookbook-author husband offers a more elegant and adult way to enjoy the hazelnut and chocolate spread, in cool, creamy ice cream form. Who am I kidding, the kids will love it this way even more.
Redheads
By Katie Machol
Move over brownies and blondies -- here comes their more fabulous and feisty cousin, the Redhead! It’s Katie's personal take on a blondie/brownie — a little sweet, a bit nutty, with a spicy little kick at the end! Can you tell that she's a redhead, too?
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By Sarah Howard
Inspired by a fresh batch of blackberries found at a local market, these simple vanilla cupcakes are topped by a colorful swirl of bright buttercream.
Reese's Peanut Butter Cup Cake
By Leslie Green
Deceptively easy to assemble, this utterly decadent cake will likely send you into a sugar coma with a smile on your face. Hey, you got your peanut butter cups in my cake! No, you got your cake on my peanut butter cups! Two great tastes ...
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By Katie Machol
These breakfast flapjacks are a heartier, more substantial versions of a regular buttermilk pancakes, with a texture similar to buckwheat, jazzed up by a caramel apple topping. The res was a warm, gooey, comforting dish that sated my crave and satisfied my soul. And they weren’t as sweet as one would think from the addition of the caramel apple topping.
Deb's Mom's Amazing Apple Cake
By Susan Filson
Prolific CL recipe blogger Susan Filson does wonders with anything sweet, even if it's not her own recipe she's fiddling with. Think bread pudding studded with sweet and tart chunks of caramelized apples, easily sliced into sections that will inevitably be too small to satisfy.
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By Susan Filson
These little babies are everything a fabulous oatmeal cookie should be – shatteringly crispy around the edges, yet chewy and almost lacy on the inside. They’re made with real butter and brown sugar which makes them caramelize just the slightest bit when baked. And, they’re studded with an assortment of dried fruits and nuts.
2009 was the year that CL recruited a host of talented and experienced home cooks and professional chefs to write recipes for us. The result was more than 200 recipes ranging from peanut butter cookies to braised rabbit, and almost everything in between. Here are our ten favorite savory recipes of the year. Of course, if these don't get your pots thumping and saliva flowing, check out the CL Cookbook, where you'll find all the recipes from this year and CL's past.
