Dessert
3839 recipes found
Creamy Peach Sorbet With Raspberries
This light, easy dessert blends a fresh peach purée and yogurt. No ice cream machines are necessary, just a touch of gelatin for structure, and a stint in your freezer. For that matter, it tastes wonderful even without freezing. Leave skins on the fruit for a peachy color.
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Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce
Smoky and sweet grilled peaches, tender and toasted grilled poundcake, and even a sweet-tart caramel sauce spiked with cider vinegar that's whipped up on the grill. If this isn't the perfect summer dessert, we don't know what is.
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S'mores Icebox Cake
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.
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Quick and Easy Lemon Curd
This easy lemon curd takes just six minutes to cook and requires the most basic ingredients. Use it to make zesty thumbprint cookies, lemon bars, and lemon meringue pie.
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This Luxe, Goes-With-Everything Pistachio Frosting Will Forever Change You
Toasted sugar, rich buttercream, and a splash of liqueur make for a luxurious topping for all your favorite breads and cakes.
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Bolis de Jamaica (Mexican Hibiscus Ice Pops)
Frozen inside small plastic bags, refreshing hibiscus ice pops are convenient for eating on the go.
Butter Cake With Peaches
Fluffy, soft butter cake and fresh peaches are a match made in heaven. This butter cake is made using the reverse-creaming method (the dry ingredients are coated in fat before the wet ingredients are added), which makes for a supertender, melt-in-your-mouth cake. While you can use fresh or frozen peaches in this recipe, it would be best to save the juiciest in-season fruit for eating out of hand, as overly ripe fruit could make the cake soggy. Baking the medium-ripe peaches, artfully nestled in a buttery bed, brings out their natural sweetness and transforms even less-than-perfect fruit into something special.
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This Classic British Sundae Belongs on Every Ice Cream Shop Menu
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.
Black Forest Sheet Cake
This beauty has all the beloved flavors of the classic Black Forest cake — cherries, chocolate and cream — re-assembled into a casual sheet cake perfect for summer picnics and birthday parties. To make the process even simpler, you can make and refrigerate the cherry jam up to 3 days in advance. Feel free to use fresh or frozen fruit (and there’s no need to thaw first, if using frozen). You can make this cake in the summertime, when fresh cherries are at their peak, or in the dead of winter, when you need something fresh and fruity to brighten your day.
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Bolis de Pay de Limón (Mexican Key Lime Pie Ice Pops)
Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate the classic key lime pie.
Vanilla Bundt Cake
This classic Bundt cake is sturdy enough to hold the shape of your finest decorative pan and has a fine, buttery, tender crumb packed with lots of vanilla flavor. The thin, crackly glaze adds texture and intensifies the vanilla factor, but the cake is just as tasty with a dusting of powdered sugar instead. Either way, you’ll find yourself slicing off a tiny bit of cake every time you walk by the plate. Serve slices with a dollop of cream and some macerated berries for a dessert that is as delicious as it is simple.
Chocolate Birthday Cake
This tender, dark chocolate cake, layered with a fluffy, not-too-sweet, white Ermine icing, also known as boiled-milk frosting, is inspired by the memory of a Chuck E. Cheese chocolate birthday cake from the early 1990s. This style of devil’s food cake is also a staple of the refrigerated cases in supermarket bakeries, and starts with an oil-based cake that doesn’t harden when cold, as butter-based cakes do. The chilled, soft sponge gets its special dark and nostalgic flavor from vanilla, sour cream and Dutch-processed cocoa powder, which is less acidic than natural cocoa powder and produces a darker color and rounder flavor. Hot coffee blooms the generous amount of cocoa powder and melts the chopped bittersweet chocolate, giving this cake a dreamy, fudgy texture when cold. Sour cream lends tenderness to the crumb and lightness to the frosting. The buffed, blindingly white frosting is sturdy enough for candles.
Buttermilk Chess Pie
The category of chess pie is expansive. By definition, a chess pie is any sweet custard pie made up of eggs, butter and sugar, with something to set it, like flour or cornmeal. This runs the gamut from transparent pie to pies that even include nuts like Kentucky Derby pie. These “sugar pies,” with their basic ingredients, might otherwise fall flat without a bit of finesse. This version, beautifully balanced with buttermilk and a touch of lemon and vanilla to cut the characteristic sweetness, elevates the minimalism in an elegant and well-rounded way. It’s chess pie in its highest form. Some tips for success: Cooling your buttermilk chess pie for several hours is just as important as baking until set with the right jiggle. Baking it in a frozen, homemade pie shell helps create a crust that is both crisp on the bottom and soft against the filling.
Bánh Bò Nướng (Honeycomb Cake)
Known in English as honeycomb cake for its interior pattern of holes stretched long like yawns, bánh bò nướng is tinted jade from pandan paste, which flavors the coconut milk batter. Glossy green pandan leaves, from which the paste is extracted, impart a scent that hovers like jasmine and vanilla with a grounding of soft herbs and toasted rice. The mix of tapioca starch and rice flour yields a texture that’s stretchy, sticky and soft. Hannah Pham’s take on this Vietnamese classic includes a crisp outer crust. She uses a Bundt pan so there’s more of the browned shell in each bite and, to make the exterior even more caramelized, cut down on the amount of butter brushed over the heated pan. For a foolproof cake, she calls for double-acting baking powder, avoids over whisking the eggs and passes the batter through a sieve.
Ice Cream With Olive Oil and Dates
Sweet and silky with surprising bursts of crunch, chew and salt, store-bought vanilla ice cream topped with caramelized dates, olive oil and flaky salt has no business being as delicious and fancy-feeling as it is. The bitterness of chocolate sauce accentuates the sweetness of ice cream, so it makes sense that Italians drizzle spicy, bitter olive oil on ice cream, too. Toasting the dates in olive oil beforehand further enhances the flavors. While vanilla ice cream lets the toppings shine, it’s also delicious on coffee, hazelnut or strawberry ice cream or gelato.
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This (Vegan!) Key Lime Pie Is a Perfect Summery Kicker to Your Next BBQ
A lime custard pie that hits all the same flavor notes as a Key lime pie, but entirely vegan.
S’mores Tart
This stunning dessert takes the elements of s’mores – marshmallows, graham crackers and melty chocolate – and recombines them in an elegant way. A billowing meringue singed with a blowtorch replaces the toasted marshmallows, a homemade graham cracker crust replaces the cookies and a soft, bittersweet ganache stands in for the usual melted chocolate bar. It does take time and effort, but you can do it over the course of a couple of days. The spectacular results are well worth it.
Chocolate Chip Cookie Cake
Malls have been declining in number since their peak in the 1980s, but, before losing their cultural significance, they helped make the cookie cake the frosted icon it is today. Created by Michael Coles and Arthur Karp in 1977 (not by Mrs. Fields, which was founded the same year), the cookie cake was first sold in Atlanta malls by their company, Great American Cookies. In this cookie cake, browned butter gives the cookie extra toasty, nutty flavor, and the extra egg yolk makes it chewy and tender. Don’t skimp on the chocolate chips; you can use semisweet or bittersweet morsels or a combination of both. This recipe calls for a cookie cake pan, which is a round pan that is about 1/2-inch deep. You can also bake this in a 10-inch round cake pan lined with parchment paper, increasing the baking time to 25 minutes or so. Malls might be closing left and right, but this food court-style giant chocolate chip cookie cake will never go out of style.
Oven S’mores
These easy, everyday s’mores are made in your broiler, no bonfire required. Ready in five minutes, they’re perfect for a speedy, chocolatey dessert. Feel free to swap out different cookies for the graham crackers. Ginger snaps, shortbread, chocolate wafer cookies all work equally well, as do salty crackers like Ritz and Saltines.
Mouhalabieh (Milk Pudding)
Mastic “tears,” as they’re called, are translucent fragments of tree resin that give off the scent of high, sweet pine. The fragrance is the flavor, suffusing this version of mouhalabieh, a delicate Arab milk pudding, from the French Palestinian chef Fadi Kattan's cookbook, "Bethlehem." Requirements are few: a pot of milk over flame; a whisking-in of sugar; mastic pounded down to a shimmery powder; cornstarch, for firming; and vigilance. As an early recipe in the 10th-century Baghdadi cookbook “Annals of the Caliphs’ Kitchens” warns: “You should never stop stirring.” Mr. Kattan suggests repeatedly tracing the number “8” with a spoon over the bottom of the pot, so the milk won’t scorch. When the mixture is near custard, pour it, still hot, into individual bowls. “It goes from liquid to quite solid in a few seconds,” he says. Let rest an hour at room temperature, then another two or more in the refrigerator, until it wobbles.
Creamy Coconut-Lemon Pie
This creamy, dreamy lemon pie is packed with lots of bright zesty lemon flavor and coconut four ways. The classic graham cracker crust is enhanced with a handful of toasted coconut, the filling is rich with coconut milk and the whipped coconut cream topping is garnished with more crunchy, toasted coconut. This pie is a dinner party dream: You can make it up to two days in advance and it just gets better sitting in the fridge. Make sure to take the time to thoroughly chill the coconut cream for the whipped topping: Put the can in the fridge the night before, and hold off on spreading it on until you are ready to serve. If the cream is not cold enough, it won’t hold its shape when whipped. Save any liquid from the coconut cream for a smoothie.
Nectarines in Lime Syrup
Fruit — whether a bowl of sweet berries or a wedge of watermelon — makes the best dessert, but stone fruits are a real treat, especially nectarines. Sliced and dressed in a lime syrup, served chilled as they are here, they’re a refreshing, sophisticated and shockingly simple end to a meal.
Berries and Cream Sheet Cake
Summer is time for simple desserts that can adapt to what is fresh and in season, and this one fits the bill. This moist sour cream cake is deeply flavored with vanilla and a bit of almond extract, and baked to the perfect texture that can stand up to a generous topping of berries and cream. The whipped cream topping is accentuated with a bit of cream cheese, which adds tang and also body, keeping the cream nice and billowy even if it sits for a little while. Top the cake with whatever berries look best at the market and get creative with the design. You can arrange the fruit in concentric circles, waves or totally randomly, and the results will be stunning.
Lychee Cake
Chinese Jamaican bakers might closely guard the secrets to their lychee cake recipes, but typical components include fluffy sponge cake, sweetened cream filling and decorative fruits, for garnish. Lychee cake was originally created by Selena Wong, a professional baker, about 40 years ago to celebrate the Lunar New Year, and home bakers also sell the confection. Lychee is delicately flavored and watery, so producing a strong lychee flavor can be tricky. This recipe infuses the cake with lychee flavor by reducing lychee into a glaze, sauce and filling, thus introducing it into the batter, glaze, filling and garnish. Rose water, common in Jamaican baking, intensifies lychee’s floral notes. This cake uses canned lychees, because fresh ones are hard to find (and too watery for baking), but if you can find fresh lychees at Asian markets in the summertime, they make a wonderful garnish, along with other fresh fruits of your choice.