Dessert
3885 recipes found
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Blondies Meet Banana Bread in This Rich, Chewy Dessert
Roasted bananas, warm spices, and pockets of chocolate make these banana blondies chewy, rich, and easy to love.
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Love Peanut Butter? These Triple-Decker Brownies Are Just for You
Rich, fudgy, and deeply nutty, these layered brownies tick all the boxes for peanut butter–and–chocolate lovers.
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No Campfire, No Problem—These S’mores Brownies Bring the Magic Indoors
With a sweet, nutty graham cracker crust, a layer of fudgy brownies, and a topping of toasted marshmallows, these bars are a heartier, more substantial take on classic s'mores.
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Your Lunchbox Fave Just Became This Glossy, Gorgeous Pie
This playful peanut butter and jelly pie layers a nutty peanut crust, fluffy peanut butter mousse, and glossy Concord grape jelly for a grown-up spin on your childhood favorite.
Vegan Gluten-Free Chocolate Chip Cookies
These vegan, gluten-free stunners, which you can mix in one bowl without an electric mixer, have a candy-like crunch at the edges from caramelized brown sugar; a chewy, dense center from a mix of almond and oat flours; and a bittersweet speckling of mini chocolate chips strewn throughout. Adapted from Lee Farrington, LB Kitchen in Portland, Maine, they bake up sturdy enough for picnics, lunchboxes and mailing to far-flung, cookie-loving family and friends, but note that the sticky batter does need to be frozen before baking so plan ahead.
Vegan Gluten-Free Oatmeal Raisin Cookies
Inspired by the vegan, gluten-free chocolate chip cookies that Lee Farrington makes at LB. Kitchen in Portland, Maine, these one-bowl delights are chewy at their centers, crisp at the edges and full of raisins and sweet spice. The batter is very sticky and needs to be frozen before baking so they don’t spread too much, but a couple of hours will do it. Feel free to substitute hazelnut flour for the almond flour for a deep, toasty flavor.
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Banana Bread Meets Bread Pudding in the Ultimate Fall Dessert
This banana bread pudding combines ripe bananas, challah or brioche, and a custard enriched with sweetened condensed milk, finished with a browned butter caramel sauce.
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Meet Princess Cake, the Fairy-Tale Dessert That's Actually Real
Explore Sweden's princess cake, a fairytale dessert of sponge, jam, custard, whipped cream, and a signature green marzipan dome.
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Old-Fashioned Banana Cream Pie Gets a Chocolate Glow-Up
This silky, creamy pie tastes like a cross between chocolate pudding and banana cream pie. In other words: a dessert match made in heaven.
Lemon Berry Quick Cake
Occasionally, you might find yourself with a surplus of summer berries. This easy cake is perfect for those occasions. The olive oil and lemon are inspired by traditional Italian cakes that offer richness while also feeling light and tender. The berries and the glaze — should you choose to use it — are reminiscent of traditional American pound cakes. This versatile cake-of-all-trades is baked in a cast-iron skillet yet remains soft and delicate in the crumb. It is so versatile that it can be served for breakfast, afternoon tea or as a simple, rustic dessert for a beautiful summer feast.
Blueberry-Lemon Almond Cookies
These citrusy, almond-y cookies are brimming with blueberries and yield a couple dozen cookies with minimal prep, which means you can share them and still stash enough for yourself. The tender, cakelike texture of the cookies evokes pound cake or a muffin top. A tangy glaze balances the sweetness of both the blueberries and the cookie itself. Try finding frozen wild blueberries if possible as frozen berries are often sweeter than fresh. Also, their smaller size makes them easier to incorporate into the dough and leads to more even baking, plus you get more blueberries per cookie. Enjoy these cookies with a morning cup of coffee, alongside your afternoon tea or ahead of your evening nightcap.
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Banana Bread, But Make It a Layered, Crowd-Pleasing Showstopper
This banana bread trifle layers brown sugar pastry cream, caramelized bananas, gingersnap crumbs, and whipped cream for a comforting, crowd-pleasing dessert.
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This Creamy, Coffee- and Rum-Spiked Dessert Is Everything We Want Right Now
This pistachio tiramisu layers coffee–and rum–soaked ladyfingers with pistachio–mascarpone cream and a dusting of finely ground pistachios for a rich, elegant dessert.
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No Oven, No Fuss—Just a Killer Chilled Chocolate Pie
This delectable no-bake chocolate Kahlúa pie tastes like a cross between chocolate mousse and a chocolate cream pie.
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These Chocolate-Peanut Butter Brownies Are So Good It's Almost Unfair
In this dessert bar reimagining of Ohio’s beloved chocolate–peanut butter buckeye candies, a fudgy brownie base is smothered with a creamy, salty-sweet peanut butter layer and topped with a dark chocolate ganache.
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This PB&J Cookie Is Everything You Loved About Being a Kid
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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This Classic Southern Lemon Pie Gets Crunch—and Charm—From a Saltine Crust
This easy Southern dessert features a salty cracker crust, creamy citrus filling, and whipped cream topping—it's perfect for warm weather and made with pantry staples.
Easy Homemade Ice Cream
This easy vanilla ice cream doesn’t contain egg yolks as a lot of ice cream recipes do. Instead, it relies on cream cheese to provide texture, stability and scoopability. The cream cheese adds a brightness to the finished ice cream and helps any flavor you add to it shine. While it’s excellent on its own, this ice cream also makes a great base for building almost any flavor you can imagine, from strawberry cheesecake to peanut butter pie.
Peanut Butter Pie Ice Cream
Chocolate and peanut butter are already a perfect match. This ice cream builds on that pairing and brings in the cream cheese and chocolate cookie crust of a peanut butter pie. The easy egg-free base is made with both cream cheese and peanut butter, so it has a lighter texture and allows the flavors to shine. Once the ice cream is churned, incorporating bits of cookie (the crust) and a ripple of a chocolate-peanut butter hard shell (the topping) gets you the rest of the way to peanut butter pie. But feel free to experiment with other mix-ins and swirls of your own creation. And the peanut butter ice cream is just as delicious on its own.
Carlota de Limón (Lime Icebox Cake)
Carlota de limón is an iconic Mexican icebox cake that transforms just four ingredients into something greater than the sum of its parts. This refreshing dessert combines tart lime juice with creamy condensed milk between crisp cookie layers that become moist as the cake chills. Synonymous with asadas (cookouts) and family gatherings, it is traditionally served directly from the dish in which it’s assembled, making it a great portable dessert to bring to your next potluck. Maria cookies are a staple in Latino grocery stores and bodegas and are increasingly available at any supermarket. Vanilla wafers (like Nilla) work as a substitute, though they absorb less liquid at first than the Maria cookies do, resulting in a more textured, but still delicious, bite.
No-Bake Lime and Speculoos Cake
The caramel-y, gently spiced flavor and crisp texture of Biscoff speculoos cookies make them a great choice for icebox cakes. As the cookies chill in the refrigerator between layers of lime cream, they meld and soften, resulting in a sliceable dessert reminiscent of a frosted cake. The whipped cream layer includes cream cheese and sweetened condensed milk to sweeten and stabilize the cream, while lime zest and juice add a bright, citrusy contrast.
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This Easy Peaches and Cream Dessert Is Summer in a Slice
This easy sheet-pan crêpe roll delivers the layered elegance of a crêpe cake without the fuss. Rolled with roasted peach purée and whipped cream cheese, it's the ultimate make-ahead summer dessert: light, refreshing, and perfect for slicing.
White Chocolate Raspberry Cookies
In this chewy, tender cookie, from the Brooklyn-based baker Autumn Moultrie, the raspberry flavor is neon-bright, thanks to the smart use of freeze-dried raspberries to balance the creamy, often overly sweet white chocolate. A higher ratio of raspberry to white chocolate (which is to say, not too much white chocolate) provides just the right seesawing of tartness to sweetness, fruitiness to creaminess, the joyful interplay that makes these two ingredients play so nicely together. At her bakery Dolly’s Coffee Shop, which Ms. Moultrie runs with her business partner, Brian Villanueva, Ms. Moultrie makes the cookies as big as your face. Home bakers can adjust the size according to their preferences; the bake time will stay the same.
Sweet and Salty Frozen Grapes
This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Here, grapes get tossed in a punchy combination of lemon juice, lemon zest, chile flakes, sugar and salt, then frozen solid for a refreshing treat. The lemon zest is optional, but the flecks add a bright, citrusy note.