Dessert
3853 recipes found
Cultured Butter Cookies
These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you should make them.
Saffron Honey Marshmallows
Of all the D.I.Y. projects I’ve contemplated, nothing could be more apropos than making my own Easter chicks. The recipe for homemade marshmallows has a complex flavor from substituting good, fragrant honey for bland corn syrup. A small pinch of ground saffron gives a faint yellow cast while adding an earthy, spicy note to the chicks.
Caramelized Bananas With Pecan-Coconut Crunch
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they’ll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won’t work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.
Brooks Headley's Ice Cream Sandwich
Wait a second. Brooks Headley, the pastry chef from Del Posto, is encouraging you to make an ice-cream sandwich with store-bought white bread and a tub of Ben & Jerry’s Cherry Garcia? Indeed. And he’ll even make the cheeky argument that this quick treat has Italian roots. “A typical Sicilian breakfast is gelato on a brioche roll,” he said. “Ice cream for breakfast! Who isn’t going to love that?” Truth be told, for a dessert at Del Posto Mr. Headley would most likely use a preserved-cherry and stracciatella gelato, but its flavor and texture are not so far off from what you get with Ben & Jerry’s. So butter the bread, crisp it up in a pan, let it cool, then coat it with ice cream and smush it all together. “I finish it with olive oil because, in the words of the great chef Paul Bertolli, olive oil is the best sauce,” Mr. Headley said. He called the result “admittedly trashy, but wildly satisfying.” How could it not be?
Butterscotch Bourbon Ice Cream
Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.
Chewy Chocolate Snowcaps
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the egg whites can’t possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.
Banana Ice Cream
Alice B. Toklas's Bavarian Cream
Linzer Trees
These are a reworking of an old “Joy of Cooking” recipe I learned from my friend in Atlanta, Allison Dykes. They are the precious stars of her holiday cookie plate. The dough can be slightly finicky but can be re-rolled and re-chilled several times so all the scraps get used. The ideal thickness is somewhere between an eighth and a fourth of an inch. They need to be thin but not so thin that the delicate cookie breaks. The roasted almonds can be ground in a food processor.
Hot Blueberries
Chocolate Coconut Pecan Tart
This dessert adds coconut and pecans to a buttery chocolate shortbread crust, which is baked it until the whole thing is glossy and crisp on top. It tastes a little like pecan pie and a little like a candy bar — which is to say perfect.
Caramel Pears With Rosemary, Honey and Walnuts
This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.
Pawpaw Pudding
When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts — scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia — and we asked them, “If a home cook doesn’t happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?” We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on “Forget it, there’s nothing like a pawpaw.” The goopy-textured, tropical-ish fruit whose name sounds like a punch line on “Hee Haw” can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.
Orange Coconut Truffles
Shaker Lemon Pie
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it’s a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day. At home, Ms. Prueitt uses her tangy all-purpose cream cheese dough, which also happens to be gluten-free, but you could use regular pie dough if you prefer. Baking the pan directly on the oven floor (or on a baking stone placed on the oven floor) helps ensure that it browns evenly.
Wet Black Walnuts
Like the wet walnuts you get at your summer soft-serve ice cream place, a pint of this sweet condiment kept in your home fridge will find many uses. Try them on plain Greek yogurt with fresh bananas for breakfast. Black walnuts have a distinct, particular flavor — somewhere between menthol and mold! That intensity is softened to simply pleasant and intriguing by vanilla, maple syrup and strong Earl Grey tea.
Buckwheat Berry Striped Cake
A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.
Strawberry tart in an almond nut crust
Scotch-Peanut Chocolate Truffles
The chocolate truffles I devised are bolstered with Scotch and nubbly with peanuts. They are also kissed with honey, to mellow the flavor, preferably heather honey, in keeping with the whiskey’s home base.
Maple Spice Ice Cream
Here is an egg-free ice cream with a light, sophisticated flavor. Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices. The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.
Lemon-Frosted Pistachio Cake
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author. It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water. And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
Cranberry Pecan Pie
Evelyn Patout's Preserved Kumquats
Pear Crumb Cake
When it comes to crumb cake, the cake itself is often an afterthought, with all the attention going to the moist brown-sugar crumbles on top. Not so here. This recipe, based on a sour cream pound cake, has a velvety texture and buttery flavor that’s good enough to stand on its own. Of course, the thick pile of large crumbs only sweetens the deal, as does the juicy layer of honey and lemon-spiked pears in between the cake and crumbs. You can bake this cake a day or two ahead; keep it loosely wrapped at room temperature (the refrigerator will make the crumbs soggy). And if you don’t like pears, feel free to substitute about a cup of any gently cooked fruit you do like – apples, fuyu persimmon, pineapple, blueberries, grapes, even leftover cranberry sauce – will all work nicely.