Dessert
3839 recipes found
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The Classic British Dessert to Make Before Summer Is Over
Featuring layers of vanilla ice cream, fresh strawberries, swirls of whipped cream, and a fan wafer, the knickerbocker glory is a summer staple at ice cream parlors and seaside cafés across the United Kingdom.
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This Easy 3-Ingredient Ice Cream Tastes Like a Tropical Getaway
This creamy, bright-tasting mango ice cream comes together in minutes. No machine, eggs, or custard required. The secret? Sweetened condensed milk.
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Your Favorite Sandwich, Now a Buttery, Crumbly, Oven-Fresh Cookie
Occupying the space between a classic thumbprint cookie and a peanut butter blossom, these peanut butter and jelly thumbprint cookies are a light, just-sweet-enough treat.
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A One-Pan Peach Cobbler with a Game-Changing Twist
This gently spiced peach cobbler receives a floral twist from saffron and honey. It's easy to make, adaptable, and perfect served warm with ice cream.
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This S’mores Icebox Cake Is the Ultimate Summer Dessert—No Campfire Needed
Layers of coffee-soaked graham crackers, homemade chocolate mousse, and whipped cream coated in a toasted meringue evoke the flavors and textures of s’mores, no campfire or mosquitoes required.
Mango Soft Serve
When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk.
Lemon Zucchini Bundt Cake
It seems like everyone has a glut of zucchini in the summer, and this is a great way to make a dent in that pile of produce. This simple cake batter has a hint of cinnamon and a generous amount of lemon zest, and the finished cake is coated with two layers of lemon glaze for a crackly, sweet and tart finish. The classic Bundt shape and its long shelf life makes this the perfect cake to have on your counter for both afternoon snacks and unexpected guests all season long.
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These Chocolate Peanut Butter Cheesecake Bars Are a Guaranteed Crowd-Pleaser
These no-bake chocolate–peanut butter cheesecake bars are creamy, easy to make, and perfect for potlucks.
Mixed Berry Tiramisu
This berry tiramisu with St. Germain and lemon-soaked ladyfingers is a fruity, no-bake twist on the classic dessert. Layered with mascarpone, berry jam, and fresh strawberries, it's perfect for summer.
Egg Cream
For a truly classic egg cream, the chocolate syrup should be Fox’s U-Bet, and the fizz should be very strong, like the bubbles in seltzer from a siphon. But however you prepare it — and feel free to adjust the proportions to your liking — it makes for a sweet, quick refresher or even dessert on a summer day.
Caramelized Peaches With Rum and Cream
This dessert is all about deep, sultry flavors: the warmth of rum, the smoky sweetness of muscovado sugar and the buttery richness of caramelized peaches. The peaches are pan-roasted until golden and tender, then finished with a luscious cream made from Greek yogurt and mascarpone, topped with a scattering of sugar that slowly melts into a delicate crunch. The result is a beautiful contrast of hot and cold, sweet and tangy, smooth and crisp, with toasted sesame and sea salt adding just the right amount of intrigue. A simple, elegant way to let summer’s best fruit shine. If making in advance, prepare all the elements but don’t assemble right away. When ready to serve, warm the peaches over medium heat for five minutes, then add the toppings.
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The Summer Tiramisu Twist You Didn't Know You Needed
This strawberry matcha tiramisu combines jammy strawberries and earthy matcha syrup with a creamy mascarpone filling—perfect for a make-ahead dessert.
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The Throwback Strawberry Cake That's Stealing the Show at My Cookouts
This summery strawberry poke cake uses jarred preserves for maximum flavor and ease, plus a whipped cream topping that holds up beautifully.
Sour Cream Baked Doughnuts
You’re a mere 25 minutes away from freshly baked sour cream doughnuts when you make them at home. The vanilla and nutmeg in the batter make them taste like your favorite store-bought cake doughnuts, but you can actually enjoy these fresh doughnuts warm, when you make them in your kitchen. Melted butter gives them a rich flavor, and sour cream ensures that the crumb is tender and moist. Enjoy them plain, or with a heavy dusting of powdered sugar. Because these doughnuts taste best the same day they are baked, this recipe only makes a half dozen, but if you’re feeding a bigger crowd, you can simply double the recipe to make a full dozen, baking the doughnuts in two batches.
Fresh Strawberry Sauce from Magnolia Bakery
"Nothing screams summer like strawberries. Make any dessert instantly fresher and brighter with this strawberry sauce."--Bobbie Lloyd
S’mores Brownies
These fudgy s’mores bars have three layers: crispy graham cracker bottoms, satisfyingly chewy brownie centers and toasted marshmallow tops. They couldn’t be simpler to make and taste best chilled, straight out of the refrigerator, but campfire nostalgists will love them at room temperature, or microwaved for 10 seconds for gooey centers. Be sure to use a metal baking pan since the timing for the toasted marshmallows requires the brownie base to bake quickly and evenly.
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This One Ingredient Takes Crème Brûlée Over the Top
This 5-ingredient take on the French classic embraces the natural sweetness of fresh, in-season corn.
S’mores Layer Cake
This cake is a labor of love, but you can make all of the individual parts ahead of time, and the finished dessert truly tastes like a bite of old-fashioned s’mores. The base is a deeply chocolatey sour cream cake that stays soft and moist for days. The cake layers are sandwiched together with toasted marshmallow buttercream and graham cracker crumbles. The sweet and salty graham crumbles, made from graham cracker crumbs that are mixed with sugar and melted butter and then baked, add crunchy texture to the cake and make a terrific garnish, too. You will need a kitchen torch to toast the meringue for the buttercream, but it’s totally worth it for that iconic, deeply caramelized marshmallow flavor.
Sugar Cookie Bars With Berries
Draped in frosting and adorned with festive berries, these sheet-pan cookie bars are fit for a party. Browned butter and cream cheese give the cookie depth and richness, plus a pleasantly chewy texture. The fluffy vanilla frosting is a canvas for whichever berries look best at the market. If you like, dust the fruit with a bit of powdered sugar just before serving for a little extra flair. The cookie and frosting can both be prepared the day before your celebration, but you’ll want to assemble and dress with the berries the day you plan to enjoy this dessert. For the cleanest slices, use a long, sharp knife and gently cut through the berries and cookie base.
Chocolate Chia Pudding
Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.
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The 4-Ingredient Cherry Dish That Works for Breakfast *and* Dessert
In this incredibly easy no-cook recipe, macerated fresh cherries are treated with a sweet-sour mixture of honey and red wine vinegar, then topped with black pepper and served with good ricotta cheese, crushed marcona almonds, and mint.
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This Delightfully Crisp French Pastry Is the Lazy Person's Doughnut
Unlike old-fashioned yeasted doughnuts or regular crullers, which are made with a yeasted dough, French crullers are made from choux pastry. These crisp, airy French crullers are shockingly easy to make—and come together in under an hour.
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Rich and Gooey Chocolate Banana Pudding
Creamy, chocolatey banana pudding made from scratch—perfect for potlucks, summer parties, or a no-bake treat at home.
Hojicha Tiramisù
A trendy addition to baked goods and desserts, hojicha steps in for espresso in this fun take on tiramisù. Hojicha is a Japanese green tea like matcha, but this roasted tea has a distinct chestnut brown color with a full-bodied nutty, toasty flavor that is akin to coffee and cocoa. Available from Japanese grocery stores, online and popping on more supermarket shelves, hojicha is sold either as tea leaves or as a finely ground powder, which is best for baking and desserts like this one. (If you can only find the tea leaves, simply blend them into a powder.) This simplified tiramisù forgoes eggs, instead opting for a mixture of mascarpone and Greek yogurt, which delivers an airy texture and a tartness that compliments the earthiness of the tea. If you can’t find hojicha, use matcha powder, cocoa or Earl Grey tea. The flavor and texture of this dish will improve overnight, as the ladyfingers soak up the hojicha, making it the perfect make-ahead dessert.