Dessert

3854 recipes found

Molded Chocolate Mousse
cooking.nytimes.com faviconNYT Cooking

Molded Chocolate Mousse

25m8 servings
Open-Face Plum Cake
cooking.nytimes.com faviconNYT Cooking

Open-Face Plum Cake

1h 15m6 to 8 servings
All-in-One Holiday Bundt Cake
cooking.nytimes.com faviconNYT Cooking

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.

1h 30m12 or more servings
Chocolate Mousse With Fresh Ginger
cooking.nytimes.com faviconNYT Cooking

Chocolate Mousse With Fresh Ginger

45mAbout 10 servings
Panqueque
cooking.nytimes.com faviconNYT Cooking

Panqueque

9h 20mServes 6 to 12
Brandied Plums With Cinnamon and Vanilla
cooking.nytimes.com faviconNYT Cooking

Brandied Plums With Cinnamon and Vanilla

10m1 quart
Orange Savarin
cooking.nytimes.com faviconNYT Cooking

Orange Savarin

2h 15m10 to 12 servings
Applesauce Bread
cooking.nytimes.com faviconNYT Cooking

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.

1h 15mOne 9-by-5-inch loaf (12 slices).
Frozen Maple Mousse With Sauteed Maple Apples
cooking.nytimes.com faviconNYT Cooking

Frozen Maple Mousse With Sauteed Maple Apples

6h 45m4 servings
Fresh Peach Mousse
cooking.nytimes.com faviconNYT Cooking

Fresh Peach Mousse

6h 30mEight to 12 servings
Cocoa Brownies
cooking.nytimes.com faviconNYT Cooking

Cocoa Brownies

50m16 squares
Babette Friedman’s Apple Cake
cooking.nytimes.com faviconNYT Cooking

Babette Friedman’s Apple Cake

This simple, rustic cake is perfect for a holiday celebration or any other occasion.

1h 40m8 to 10 servings
Mixed Red Fruit, Apricot and Hazelnut Galette
cooking.nytimes.com faviconNYT Cooking

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.

2h 30mMakes 1 9-inch galette, serving 8
Strawberry Sorbet Or Mousse
cooking.nytimes.com faviconNYT Cooking

Strawberry Sorbet Or Mousse

30m12 servings
Brown Sugar Frozen Yogurt And Berries
cooking.nytimes.com faviconNYT Cooking

Brown Sugar Frozen Yogurt And Berries

30m6 servings
Nifty (Dulce de Leche Semi-frío)
cooking.nytimes.com faviconNYT Cooking

Nifty (Dulce de Leche Semi-frío)

30mServes 6
Zucchini Cake
cooking.nytimes.com faviconNYT Cooking

Zucchini Cake

1h 10m20 servings
Anne Severson’s Gingersnaps
cooking.nytimes.com faviconNYT Cooking

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.

45mAbout two dozen cookies.
Passion Fruit Mousse Cake
cooking.nytimes.com faviconNYT Cooking

Passion Fruit Mousse Cake

1h8 to 12 servings
Mocha Mousse
cooking.nytimes.com faviconNYT Cooking

Mocha Mousse

25m
Candied Ginger And Brandied Plum Sundaes
cooking.nytimes.com faviconNYT Cooking

Candied Ginger And Brandied Plum Sundaes

10m4 servings
Spiced Pumpkin Creme Brulee With Ginger-Dusted Churros
cooking.nytimes.com faviconNYT Cooking

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.

1h 15m6 servings
Caramel Peach Skillet Pie
cooking.nytimes.com faviconNYT Cooking

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.

2h 30m8 servings
Apple Doughnuts
cooking.nytimes.com faviconNYT Cooking

Apple Doughnuts

45m18 doughnuts