Dessert
3854 recipes found
Lattice-Top Strawberry Pie
Here is a classic American strawberry pie. The filling is super simple – just strawberries, sugar, a bit of flour and butter – and the crosshatched crust is spectacular. If the thought of weaving together a lattice-top makes you quiver, check out our pie guide for a how-to video, or use a round biscuit cutter to cut out circles and lay them on top, like Melissa Clark did on this sour cherry pie.
Chocolate Madeleines
Chocolate Cheesecake
Banana Chocolate-Chip Tea Cake
French Chocolate Brownies
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan’s French Chocolate Brownie.
Banana Cake With Chocolate Chips and Walnuts
Dacquoise Kisses
A Crunchy Confection Chocolate Crickets
Martha Pearl Villas's Pound Cake
Spiced Pecan Date Shortbread Bars
Cardamom, allspice, clove and nutmeg are the culprits in these flavorful bars, along with molasses and orange zest.
Maida Heatter's Panforte Cioccolato
Bitter chocolate ice cream
Pistachio, Rose and Strawberry Buns
Meant for breakfast or as an accompaniment to a mug of hot tea, these Danish-like yeast buns are filled with pistachio cream and strawberry jam, then soaked in a rose water-scented sugar syrup. Adapted from "Golden," a cookbook from Honey & Co. cafe in London, the buns sweet but not at all cloying, with the rose water and pistachio adding a heady perfume. Feel free to substitute apricot or raspberry preserves, or orange marmalade, for the strawberry jam. And if you’re not a fan of rose water, try orange blossom water or even brandy instead. These are best served within eight hours of baking, but leftovers can be refreshed the next day by heating them in a 300-degree oven for 10 to 15 minutes, until just warmed through.
Creme au Chocolat
To make this classic dish a little less rich, I substitute milk for the heavy cream that conventionally serves as its base, combining it with a dash of flour and a little egg to create a light pastry cream, to which I add enough chocolate to make a dark, intensely flavored dessert that can be served with or without cookies. It will keep in the refrigerator for a week or so. Be certain to cover it well with plastic wrap to keep it from absorbing other flavors in the refrigerator.
Pumpkin Mousse
This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn meal – Thanksgiving or otherwise.
Agwah (Egyptian date filling)
Crispy Rice Crepe Napoleons With Raspberry Red-Chili-Pepper Sorbet
Caramel Ice Cream
Toblerone Charlotte
Coffee Butter Cream
Really Good Brownies
Zucchini Bread
Jiggling Fruit Mold With Berry Compote