Dessert
3839 recipes found
Stone Fruit Clafoutis
There is nothing easier than a seasonal clafoutis. It can be whipped up and baked well before any dinner party, or baked while you host and served warmed with some crème anglaise or ice cream. The true beauty of a clafoutis? Its abundant versatility: Serve it for a humble, only slightly precious breakfast, cold or at room temperature, with coffee. Or serve it with your finest silver for an elegant dessert, with a sidecar of Armagnac. Traditionally done with cherries (pits and all!), it can be made with just about any fruit. But, it is at its finest with sturdy, in-season peaches or plums.
Chewy Brownie Cookies
The perfect union of two of America’s most popular desserts, brownies and cookies, this recipe offers all the goodness of a brownie and bakes up in a fraction of the time. A blend of chopped chocolate, unsweetened cocoa and espresso powder lends enormous depth to the base of these cookies. The only time-intensive step in this recipe is beating the eggs and sugar, but don’t skimp on that process, as it helps the cookies rise without any baking soda or baking powder, giving them structure and shine. Banging the sheet pan on the counter 8 minutes into the baking process creates fudgy cookies and helps create that hallmark cragged surface atop a tray of brownies. Whether you’re the type of person who races to get a corner brownie or you patiently await a middle piece, these chewy brownie cookies offer all of the best textures a brownie has to offer.
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Moravian Sugar Cake
The secret ingredient to this buttery cake is already in your pantry.
Plum-Almond Crumble
Late-summer plums, especially the small dark purple, yellow-fleshed ones called Italian prunes, are a delight. They are handy for cakes and tarts, but here, they are baked with an almond-scented, streusel-like topping.
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Black Forest Icebox Cake
For a no-bake dessert that pays tribute to classic Black Forest cake, layer kirsch-soaked chocolate cookies with chocolate mousse, whipped cream, and cherry compote.
Brown Butter Peach Cake
This moist cake, studded with peaches and infused with a nutty brown butter, is topped with a buttery brown sugar crumb topping that, once baked, gives the cake a delicious golden crispiness. A maple syrup glaze at the end is optional, but it plays well with the nuttiness of the brown butter and the sweetness of the peaches. Made without a mixer, this is a perfect breakfast or brunch, served with coffee, or as a dessert, served next to a scoop of vanilla ice cream.
Honey Salabat Tea Cake
In the Philippines, ginger is both spice and medicine, often administered as salabat, a simple tea of fresh ginger root. Here, tea is transformed into tea cake. Arlyn Osborne, in a recipe from “Sugarcane: Sweet Recipes From My Half-Filipino Kitchen,” begins by brewing a much stronger tea than you would ever drink. The goal is to distill enough ginger to perfume and possess the cake’s every crumb. When straining the tea, press forcefully and patiently, to extract as much of the ginger’s life force as you can. (If you don’t get half a cup’s worth, add water.) More ginger follows, in powdered form, whisked into flour, and crystallized, to stud the top of the cake, after the glaze has run down the sides. Other ingredients play important roles — lemon with its streak of sun, honey mellow and deep, sour cream delivering reliable richness — but the soul of the cake is ginger.
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This Brilliant Granola Trick Combines Breakfast and Coffee Into a Satisfying Meal
This punchy granola gets its warm, bold flavor from instant coffee granules, cinnamon, and vanilla.
Lemon Icebox Pie
This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving.
Island Vibes Zucchini Bread
This zucchini loaf is the ultimate summertime remix of a classic favorite. Zucchini bread is a welcome standby treat and jazzing it up with fresh charred pineapple and coconut really elevates its flavor. The key to perfecting this recipe lies in removing as much moisture as possible from the zucchini so the bread does not end up compact, weighed down by the vegetable’s water. Light and fluffy is the goal and using a towel to squeeze out excess liquid works wonders. Also, charring the pineapple in your kitchen removes its excess juice and gives it a smoky essence without having to light the grill. If you already have your grill going, you can cook the pineapple on it for even deeper charred notes.
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How to Make Victoria Sponge Cake, an Easy British Classic Fit for a Queen
Layer tender cake with strawberry jam and whipped cream to make Victoria sponge cake, an easy, fancy-feeling dessert that’s perfect for afternoon tea.
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How to Make Classic Vanilla Cupcakes That Are Even Better Than Store-Bought
With a fine, tender crumb and just the right amount of sweetness, these classic vanilla cupcakes are easy enough to make on a weeknight, but also special enough for a celebration.
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Self-Saucing Funny Cake Pie Is Equal Parts Silly and Delicious
Warm, buttery, and inviting, this combination of mildly sweet cake with a crunchy marbled top and a thick chocolate sauce on the bottom is a cake and a pie all in one.
Mango Labaniyad (Creamy Custard)
A much loved creamy custard dessert in many Somali households, labaniyad is a fixture during Ramadan, when it is often enjoyed as the sweet end to an iftar meal, and other special gatherings. A boxed custard mix is often used, and the results might be topped or mixed with an assortment of fruits such as mangoes, bananas, melons, strawberries or grapes. While the custard base is not typically fruit flavored, this recipe utilizes sweet, ripe mangoes for deeper flavor and nods to the fruits that normally decorate this dessert.
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This Foolproof Method for a Light, Fluffy Cake Will Never Let You Down
The hot milk cake is a tender, airy, exceedingly delicious cake that’s almost as delicate as a chiffon cake or genoise, but with just enough heft to feel like a lighter version of a vanilla butter cake.
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Aperol Spritz Granita
Made with Prosecco, Aperol, club soda, and a touch of lemon and orange juice, this refreshing granita is a fun spin on Aperol spritz, the classic Italian aperitivo.
Chocolate Wafer Cookies
Olympic Chocolate Muffins
How to make the viral 2024 Olympic chocolate muffins at home.
Spice Cake With Tamarind
Chef Isaiah Screetch was inspired by jam cakes from his native Kentucky when conceptualizing this recipe for spice cake that evokes warm West African flavors. The cake marries tart tamarind with the complexity and earthiness of calabash nutmeg (a nuttier, more fragrant nutmeg native to West Africa), ground cayenne and ginger. “The spice cake is primarily used for special occasions like birthdays and weddings,” he said. While it typically includes dairy to “create richness and keep the cake moist,” Mr. Screetch makes his cake using soy milk to keep it vegan-friendly. To save time, he recommends baking the cake the night before you plan to enjoy it and wrapping with plastic wrap to maintain moisture so it doesn't dry out.
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3-Ingredient Strawberry Compote
Make the most of berry season with this easy strawberry compote, which requires just three ingredients and is ready in 20 minutes. Spread it on toast, swirl it into yogurt, and dollop it onto ice cream—or just eat it by the spoonful.
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This Vibrant Icebox Cake Tastes Exactly Like a Lemon Meringue Pie
Layers of sweet, tangy lemon curd and savory Ritz crackers come together in this no-bake dessert that evokes lemon meringue pie.
Strawberry Cheesecake
This stunning summer dessert is more relaxed than it looks. The cheesecake is baked without a messy water bath and can be made days in advance. To avoid cracks on the surface, make sure to turn off the oven when the cheesecake is just set around the edges and quite wiggly at the center. If your cheesecake does happen to crack while cooling, the blanket of jammy berries will cover up any imperfections. Use the juiciest, most vibrant berries you can find, as they are the true stars of the show. Substitute an equal amount of blackberries, raspberries or blueberries for the strawberries, if you like, and adjust the sugar to taste.
Classic White Cake
For this delicate, fluffy cake, snow white layers are made by ditching egg yolks and going straight for egg whites. To avoid overmixing, the batter calls for the reverse creaming method, made popular by the cookbook author Rose Levy Beranbaum, in which the dry ingredients are mixed with a solid fat (butter in this case) before the liquid ingredients, including oil, are added. A mix of butter and oil helps create the soft, tender crumb. Ice the cake with whatever frosting you prefer, though vanilla is classic. Use clear vanilla extract for the brightest layers and buttercream.
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This Easy Strawberry Dessert Turned Me Into an Icebox Cake Convert
Layer strawberries, whipped cream, and vanilla wafers for a minimal-effort no-bake dessert that’s easy enough for a weeknight, but also celebratory enough for a special occasion.