Gallery of Bob Vivant
Try these slab-style scones with your favorite jam or jelly, or skip the jam and fill them with dark chocolate morsels instead.
Buttery and crisp, sweet but ever so savory, and brightened by a generous amount of fresh lemon zest.
Pecans and blueberries? Who knew they could be so delicious together. This will soon become your go-to summer quick bread.
Scrumptious layers: buttery, whole-grain crust, raspberry jam centers, and a sweet, toasted coconut topper
It’s a biscuit. It’s a scone. It’s a biscuit. You decide.
It's like Cocoa Pebbles for grown ups, only healthier and more delicious.
This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what’s that? Ahh, a delicate smack of maple.
Elicit “oohs” and “ahhs” from impatient onlookers as you carefully unwrap it, revealing all 10, yes 10, layers.
Pretty pink slices of rhubarb suspended in a dense, moist, golden cake.
If you’re feeling particularly naughty, serve this up with a scoop of vanilla ice cream or a generous dollop of whipped cream.
A delicately sweet loaf of Finnish Cardamom Bread (Pulla), just in time for Easter. It tastes as good as it looks.
Adapted from Ottolenghi, The Cookbook by Sami Tamimi and Yotam Ottolenghi.
The blondie batter was adapted from Mark Bittman’s Butterscotch Brownie recipe in How to Cook Everything.
As it bakes, the spicy sweetness will fill your home like a delicious perfume.
Sweet meets savory in this jam-packed cookie that screams with flavor.
The cornmeal lends a subtle crunch to the creamy but cake-like centers. Blueberries keep the dish from being overly sweet.
Play around with the flours and the mix-ins. Figs and walnuts, dried cranberries and pistachios, dates and almonds–you decide.
These Rice Krispies Treats are all grown up. Sweet and savory with a surprising kick.