Dessert
3854 recipes found

Molded Chocolate Mousse

Open-Face Plum Cake

All-in-One Holiday Bundt Cake
This holiday recipe comes from the baking expert Dorie Greenspan. She calls it "all-in-one" because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It's really the perfect dessert for either feast, or any occasion in between. If you like, half a cup of bittersweet chocolate chips make an unexpected but delicious addition.

Chocolate Mousse With Fresh Ginger

Panqueque

Brandied Plums With Cinnamon and Vanilla

Orange Savarin

Applesauce Bread
Serve this easy, moist and spicy quick bread with tea, pack it in a lunchbox or eat it for dessert. Use homemade or commercial applesauce with no sugar added.

Frozen Maple Mousse With Sauteed Maple Apples

Fresh Peach Mousse

Cocoa Brownies

Babette Friedman’s Apple Cake
This simple, rustic cake is perfect for a holiday celebration or any other occasion.

Mixed Red Fruit, Apricot and Hazelnut Galette
In France, “fruits rouges” usually refers to a mixture of berries. I used blueberries and raspberries, and included some cherries and plums in the mix, as well as apricots for this delicious, rustic odds-and-ends galette.

Strawberry Sorbet Or Mousse

Brown Sugar Frozen Yogurt And Berries

Nifty (Dulce de Leche Semi-frío)

Zucchini Cake

Anne Severson’s Gingersnaps
Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments with questionable fudge recipes. But these gingersnaps, not the sexiest cookie and perhaps not the most delicious, had long been the most reliable cookie, the most universally loved.

Passion Fruit Mousse Cake

Mocha Mousse

Candied Ginger And Brandied Plum Sundaes

Spiced Pumpkin Creme Brulee With Ginger-Dusted Churros
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. When this combination of cold crème brulee and hot churros (deep-fried pastries dusted with cinnamon sugar) appeared on the Mansion menu, it “took off right away,’’ says Mr. Davaillon. Use a star-shaped piping tool to make the churros about three to four inches long and up to a ½ inch in diameter. They can be piped out a day early and fried at the last minute before serving.

Caramel Peach Skillet Pie
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the caramel until it’s very dark brown but not burned. You’re looking for the color of an Irish setter: deep brown with a reddish cast. The puff pastry is a shortcut version (often called quick or rough puff pastry) that’s less labor-intensive than the classic kind. Its texture is somewhere between flaky pie dough and typical puff pastry, with a deeply buttery flavor. You can make it up to three days ahead (or longer if you freeze it). This said, purchased all-butter puff pastry is a fine substitute. You’ll need a 12- to 14-ounce package.
