Dessert
3839 recipes found
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Mille-Feuille
Stack layers of crisp, delicate puff pastry with vanilla pastry cream for a pâtisserie-worthy dessert.
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Crepes Suzette
Simmer the crepes in the buttery orange sauce, add a dash of liqueur, then set the entire thing ablaze.
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Chocolate Mayonnaise Cake
Made with flour, cocoa powder, sugar, and a few other pantry staples, this rich, fudgy cake is what I make when I find myself short on eggs or have a late-night chocolate craving.
Cardamom Coffee Banana Bread
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Coconut Almond Blondies
Reminiscent of the Almond Joy candy bar, these blondies are gussied up with a hefty dose of chewy, sweetened coconut flakes and crunchy salted almonds. They are made with melted butter, which makes the process of throwing them together super simple and gives the final product that heavenly chew. For extra pretty bars, be sure to reserve some of the add-ins to sprinkle on top before baking.
Apple-Blueberry Crisp With Panko-Pistachio Topping
A crisp is one of the easiest high-reward desserts to put together, especially for those of us who prefer a pint of ice cream on most nights. Why not have both? What’s special about this crisp is that it takes the assignment seriously, with panko bread crumbs in the topping, for extra crispness, and a pinch of cardamom for added warmth. Underneath, the blueberries become molten as they bake, and the lemon juice brings out apple’s tart pleasures. Like any warm crisp, this one is best served with a scoop of ice cream.
Chantilly Cake With Berries
You might recognize this berry-laden, emoji-ideal cake from birthday parties, family gatherings or the shelves of supermarket chains selling copycat versions across the country — but this recipe has been perfected by its creator during the last 20 years. Invented by Chaya Conrad, the head chef and owner of Bywater Bakery in New Orleans, when she worked in the bakery department at Whole Foods, this newer version of her famed layer cake skips the traditional yellow cake for an almond-scented white cake base. Inspired by crème Chantilly (whipped cream), the frosting is thickened and stabilized with cream cheese and mascarpone, and has inspired Chantilly donuts, Chantilly king cakes and Chantilly ice cream. “To have something that you’ve made that has turned into such a big deal is pretty wild,” Ms. Conrad observed on the impact of her creation. “In New Orleans, when I pass, they’ll be second lining with Chantilly hats and things.”
Date and Honey Kugel
Sweetened with dates and honey, this caramel-scented noodle kugel will be the perfect addition to your Rosh Hashana menu. While many noodle kugels are typically made with sour cream and cottage cheese, this one uses cream cheese and milk in the custard for a creamy and rich result that can easily be made pareve, meaning it uses no meat or dairy products (see Tip). Toss the chewy noodles with the spiced date and honey custard and jammy chopped dates. Bake until the custard is just set and the noodles develop crispy edges. Serve cold, with a hefty drizzle of honey on top.
Coconut Tapioca Pudding
A little salt makes this dreamy concoction tastier, giving it another dimension. The pudding can be made several hours in advance but should be served at room temperature.
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Schmaltz Krispies Treats
Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory.
Easy Sugar Cookies
Soft and perfectly chewy, here is our best recipe for sugar cookies.
Apple Galette
An apple galette is the quintessential fall dessert. With so few ingredients and only a bit of sugar, the apples can really shine. Look for sweet apples that hold their shape after baking like Golden Delicious, Pink Lady or Honeycrisp. If you’d like a little more acidity you can mix the apples to include more tart varieties like Granny Smith. Brushing the crust with heavy cream helps achieve a bit of shine and nice color. If you don’t have heavy cream, you can use milk or a lightly beaten egg to create a similar effect.
Mango Lime Loaf Cake
Mango and lime are a delightful yet underrated duo that shine in this easy tropical loaf cake. And the best part is you don’t need a mixer for the batter. If you can whisk, you can make this. When it comes to baking, loaf cakes are where it’s at: You simply combine the ingredients in one bowl, pour the batter into the pan, slide it into the oven, set the timer and go about your day. The key is to not overmix the batter, which would result in a super dense loaf. Mixing gently yields a tender, moist cake with zesty citrus and surprising bites of mango throughout. It’s a lovely simple treat with wonderful payoffs.
Tahini Apple Tart
If you’re someone who loves a dessert packed with fruit and texture, this apple tart is made for you. The double dose of sesame is used in both the crust and filling, giving a nutty, earthy pop against the natural sweetness of the apples. They get tossed in ground cardamom for a wonderfully sweet, warm scent. Sesame is used twice: First, it becomes a spreadable paste with tahini, butter, sugar and egg, which becomes almost halva-like when combined with the cardamom-scented apples. Second, sesame seeds (and sugar) get sprinkled along the edges of the tart, making for a strikingly beautiful, textured crust.
Easy Apple Buckle
This buckle is a one-bowl dessert that’s as scrumptious as it is easy to prepare. Apple slices are nestled together and become jammy during the long bake. With just a little batter peeking between each slice there’s no mistaking this bowl-scraping buckle for a snacking cake. Melting the butter inside the baking pan in the hot oven does double duty: It melts the fat, making it easier to combine with the batter, while also greasing the plan. Plus, that melted butter gives a crispy exterior for extra caramelization of the buckle along the pan’s edges. Serve this with a scoop of ice cream for a simple, yet indulgent treat.
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Rich and Tender Chocolate Babka
Rich, tender, and filled with just the right amount of chocolate, this delicious babka will fill your home with the enticing scent of yeasted dough and cocoa.
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Canadian Butter Tarts
Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.
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Quick and Easy Pumpkin Spice Cake
This classic spice cake gets revamped with pumpkin, spices, molasses, and bold fresh ginger.
Pear Financier Torte
This torte is an incredibly easy and delicious way to use up your pears. Make it for dessert or a quick afternoon fika.
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Millionaire's Shortbread
With layers of tender shortbread, rich caramel, and dark chocolate, millionaire’s shortbread is a luxurious confection worth making at home.
Amlou Blondies
Amlou is a Moroccan spread made with just three ingredients: almonds, honey and argan oil. Affectionately referred to as Moroccan Nutella by Moroccans, it is traditionally enjoyed at breakfast or teatime alongside breads, pancakes, yogurt or cheeses. Here, it’s used to top blondies, adding a smooth textural contrast and a deep, sweet, nutty flavor. While amlou is traditionally made with almonds, peanut butter is commonly used as a substitute. Argan oil is extracted from the kernels of the argan tree native to Morocco; if you can't get your hands on argan oil, walnut or peanut oil is a suitable alternative.
Tea Cakes
A beloved treat in Southern baking, these simple, dense, slightly sweet cakes moved to the North during the Great Migration, becoming part of the culinary traditions of northern Black communities like Weeksville in Brooklyn. Similar in texture to a British scone, and the perfect accompaniment to tea or coffee, tea cakes were made by enslaved Africans on plantations using easily accessible ingredients like eggs, baking powder, flour and sugar. Endlessly adaptable, the dough can be modified by adding more baking spices, such as clove or allspice. You also can use your preferred sweetener, whether it’s molasses or honey, in place of white sugar; just reduce the amount to 3/4 cup.
Blueberry Corn Muffins
There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.
Brown Butter Northern Irish Whiskey Pecan Pie
Dunville’s 1808 Irish Whiskey lends subtle flavors of vanilla and caramel to this pecan pie, and the brown butter adds extra nuttiness.