Dessert
3854 recipes found
Sweet Aspic
Mocha Frosting
Fig and Almond Tart
Grapefruit Granité
Huberts' Mint Chocolate Chip Ice Cream Sandwich
Mint Chocolate Chip Ice Cream
Whiskey-Apple Crumble Pie
This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples be tart should be taken seriously, so the filling will stand up to the sweet crumble topping.
Shell-shaped Dacquoise
Maida Heatter’s 86-Proof Chocolate Cake
Chocolate lovers will enjoy this festive, spirited cake from Maida Heatter, the cookbook author and pastry chef. Rich with chocolate, coffee and bourbon (a full half cup!), it makes for a decadent dessert that's perfect for any grown-up celebration or holiday party. (This batter is very liquid, so Ms. Heatter calls for dusting the pan with fine bread crumbs. This guards against sticking better than flour, and we promise you won't notice them in the finished cake. If you don't have bread crumbs, you can use flour; just be generous and meticulous.)
Honey Cake
Gooey Pumpkin Chocolate Swirl Bars
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat — spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.
Master Shortbread Recipe
If you use half a pound of butter in a batch of cookies, it becomes “short” — because “short” means, historically, pastry with a high percentage of fat. Thus shortbread cookies are — when correctly made — rich, crumbly and impossible to resist. In their simplest form, they taste mostly of sweet and sweetened butter, so the best butter you can lay your hands on will make a difference here. I like that side-of-the-tongue tingling presence of saltiness, and so I tend to use a little more salt than is strictly necessary, hence the range in the recipe.
Mocha Custard
Lemon Gumdrops
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).
Chocolate Financiers
Mocha Fudge Cake
Moist, fudgy and homey, this easy cake is made in a standard-sized food processor (yes, the batter will fit) and adorned with mocha frosting.
Flaming Babas à l'Armagnac
Lemon and Blood Orange Gelée Parfaits
Inspired by a wonderful dessert in the pastry chef Sherry Yard’s “Desserts by the Yard,” this is a beautifully layered jello. First make the lemon gelée – even better if you have Meyer lemons at your disposal – and let it set in the glasses (this will take about an hour, so plan accordingly). Then make the blood orange jelly and pour on top of the lemon layer. The lemon layer is thinner than the blood orange layer.
Sylvia's Fruitcake
This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.
Chocolate Surprise Cake
Oat and Tahini Cookies
The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don’t be fooled. They are as naughty and delicious as any cookie. Toasting the hazelnuts and sesame seeds really helps with the nutty flavor, so don’t skip that bit. These cookies will keep for up to a week in a sealed container.
Pumpkin Chiffon Pie With Ginger-Nut Crust
Christmas Fruitcake
Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste.
Strawberry-Marsala Cake
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, “The Modern Italian Cook.” It’s simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It’s a perfect pairing, improved upon when baked into this cake, especially when berries are in season.