Dessert
3839 recipes found
Fresh Mango Pudding
Made with ripe, fragrant mangoes and a touch of milk, this popular Chinese dessert is tropical, light and refreshing. Like a fruity panna cotta, this mango pudding makes use of gelatin — not egg — to create its custardy consistency and signature wiggle. Blended together and then set in ramekins or a large baking dish, this make-ahead dessert is a low-lift stunner, spangled with fresh mango chunks and bathed in silky evaporated milk. Coconut milk can be substituted for the evaporated milk, adding a floral, nutty flavor in place of the subtle, slightly caramel notes of cow’s milk.
Melon-Mint Sorbet
This simple, generous sorbet comes together in a food processor and releases a blast of mint that’s evident in every spoonful. But best of all, it invites any kind of ripe summer melon, even watermelon. The texture is rougher than a true sorbet, somewhere between granita and shave ice. It’s plenty good as is, but to gild the lily, add a bit of raspberry syrup and a few festive berries.
Mango Shortcakes With Lime-Coconut Cream
If mango’s sweetness entices you, you’ll love this shortcake. What better way to complement the soft but sturdy crumb of a great shortcake, rich with salted butter and tender with buttermilk, with chunks of just-ripe mango. The pairing, gently dotted with lime zest and topped with a fluff of toasted coconut whipped cream for nuttiness, is a perfect summer dessert.
Skillet Sprinkle Sugar Cookie
You don’t need any special equipment to make this superfun, supersize sugar cookie; just a bowl, a whisk, a spatula and a skillet. Not only is making one huge cookie instead of two easier than baking several batches, there is something extraspecial about a giant dessert that is meant to be shared. Eat it warm from the pan with vanilla ice cream or whipped cream on top; or let it cool and slice it up as you would a pie. Swap out the rainbow sprinkles for holiday-themed sprinkles or whatever colors delight you.
Bacon Bourbon Apple Crisp
This bourbon apple crisp is smoky, sweet, and buttery—with bacon in the filling and gingersnaps in the topping. Best served with bourbon whipped cream.
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This Classic British Tart Is Sweet, Nutty, and Steeped in History—Here's How to Bake It Well
The Bakewell tart, a British dessert of fragrant almond cream and tart raspberry jam nestled in a tender shortcrust pastry, is a staple of cafés in the UK.
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This Homemade Monkey Bread Is Fluffy, Gooey, and Downright Delicious
Monkey has a variety of names, including pinch me cake, bubble loaf, sticky bread, pull-apart cake, plucking cake, and monkey brains. But no matter what you call it, this cinnamon-y sweet treat is easy to make, fun to eat, and the ultimate dessert for sharing. Here's how to make it.
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The Rich, Buttery Cake That's Famous in St. Louis—Here's How to Make It
With a rich, buttery cake as its base and a sticky, slightly caramelized topping dusted with confectioners' sugar, the pastry is beloved in St. Louis.
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This 3-Ingredient Granita Is My Ultimate Summer Refresher
Turn Moroccan mint tea into a refreshing granita with just a few simple ingredients: green tea, fresh mint, and sugar. It's an icy dessert that's aromatic, easy to make, and perfect for summer.
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How to Make Scotcheroos: The Chewy, Peanut-Buttery Bar That Rules Midwestern Potlucks
Think of scotcheroos as the extra chewy cousin to the Rice Krispies Treat, bound with salty peanut butter and capped with a rich layer of melted chocolate and butterscotch.
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This Greek Citrus Pie Is Actually a Cake—and It's Shockingly Simple to Make
This easy portokalopita, which translates to "orange pie" in Greek, is made with dried phyllo and soaked in spiced syrup for a chewy, custardy cake that stays moist for days.
Pistachio Halvah Rice Krispies Treats
What’s better than a pan full of freshly made, just-gooey-enough Rice Krispies treats? A core memory for many, it continues to be a fan favorite, whether a packaged gas station treat or a high-end bakery grab like this one. Perfectly balanced with an additional layer of texture from the pistachio and halvah, this recipe comes from Shilpa and Miro Uskokovic, the supertalented pastry chef duo that opened Hani’s Bakery + Café in New York’s East Village in 2024. Their use of tahini brings a level of sophistication, and offsets the sweet bite this snack can often have. There is not a thing that needs altering in this recipe, yet, in Rice Krispie treat tradition, it encourages a bit of playfulness for the cook to make it their own.
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A Foolproof Rhubarb Pie That Won’t Turn to Soup, Thanks to a Genius Trick
This strawberry rhubarb pie is sweet and tangy, with a just-set, slightly saucy texture of softened fruit that still holds some of its shape.
Jian Dui (Fried Sesame Balls)
Popular in bakeries and dim sum parlors in Chinatowns around the world, these sweet bean-stuffed fried sesame balls are a pleasure to snack on, their texture a cross between a warm donut and a gummy bear. But during Lunar New Year, jian dui take on a special significance. Some believe the golden roundness of sesame balls portends money and good fortune “rolling” into your household. Non-believers, fret not: These are easy to make and their crisp chewiness makes them a delight to bite.
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How to Make the Silkiest, Airiest Japanese Cheesecake Ever
Unlike its American cousin, Japanese cheesecake is light and bouncy, with a fluffy, cotton-like texture that comes from whipped egg whites in the batter. It’s subtly sweet and tart, with just the right amount of richness from cream cheese and heavy cream.
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These 3-Ingredient, One-Bowl Moroccan Doughnuts Are Crispy, Golden, and Delightfully Chewy
Crispy, chewy, and golden brown, these sfenj—airy yeasted doughnuts—are an iconic Moroccan street food. Made at home with just three ingredients, these delightful doughnuts are perfect dusted with sugar or drizzled with honey for breakfast or an afternoon treat.
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These Butterscotch-Pecan Cookies Are Irresistible, Thanks to This Unexpected Ingredient
These rich, chewy butterscotch-pecan cookies have complex caramel notes and micro-pockets of savoriness and sweetness in each bite.
Tanghulu (Candied Fresh Fruit Skewers)
This popular Chinese street food snack turns fresh fruit into a glossy, colorful candied treat. Tanghulu was originally made with hawthorn berries, a fruit popular in traditional Chinese cuisine and medicine. These days, more widely available fruit like strawberries, grapes and tangerines are the stars, skewered and coated in a syrup mixture that sets into a crackly shell. Be sure to dry the cleaned fruit well to help the syrup adhere. A candy thermometer is crucial for this recipe, as the sugar mixture must reach 300 degrees in order to form the hard candy shell (otherwise the coating will turn chewy and sticky). To clean the pot of any remaining caramelized sugar, add some water to the pot, bring it to a simmer and stir until the hardened sugar melts.
Sesame-Coconut Shortbreads
These delicious shortbread-like cookies feature tahini, sesame seeds and a touch of coconut. Not only are they easy to transport, but they’re also easy to make and are a pleasant not-too-sweet dessert for nibbling.
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The Unusual Techniques That Make This "Forgotten" Retro Cake Tender, Easy, and Delicious
Lazy daisy cake consists of a tender, airy sponge cake topped with a mixture of melted butter, brown sugar, and sweetened shredded coconut. It’s an easy, delicious dessert that dates back to the 1930s, and one my friends, family, and neighbors love to eat.
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This Kiwi and Passion Fruit Pavlova Tastes Like a Vacation Down Under
Sweet, crunchy meringue, delicate whipped cream, and sweet-tart kiwi and passion fruit create a beautiful balance of flavors and textures in this classic pavlova.
Lemon-Honey Nian Gao (Mochi Cake)
Jessica Wang, who runs Gu’s Grocery, a Chinese Taiwanese online store, in Los Angeles, always sells a variation of her mother’s mochi cake at her pop-ups. Subtly sweet, this honey-lemon variation gets a double jolt of moisture from a blend of honey and macerated lemon that gets stirred into the batter and then drizzled on top after baking. Mochiko (sweet rice flour) multitasks here, bolstering the hints of the cake’s sweetness and imparting this gluten-free treat with a unique textural crumb that’s both bouncy and light. Though this dessert is well-suited for a crowd, it also makes for a lovely snacking cake as it keeps well too, since the soaking liquid softens the cake over the first day and into the second.
Baked Red Bean Nian Gao (Mochi Cake)
There’s a decadence to red bean nian gao that might lead you to assume there’s labor behind the richness. Instead, this butter mochi cake couldn’t be simpler. This recipe is as easy as it is riffable, and the snack invites different nuts and seeds as additions or substitutions for toppings. Mochiko (sweet rice flour) results in a lovely, paradoxical cake crumb that’s both chewy and springy. Jessica Wang, who runs Gu Grocery, a Chinese Taiwanese online store, in Los Angeles, has collaborated with her mother, Peggy Wang, teaching cooking classes and baking pastries at pop-ups where they sell lemon-honey nian gao and other variations of her mother’s baked nian gao (red bean butter mochi cake). For added caramelization and even more textural contrast, Ms. Wang recommends briefly broiling the top or lightly searing any leftover pieces in a cast-iron skillet.
Giant Strawberry Turnover
This showstopping strawberry turnover is like your favorite toaster pastry, writ large and ready to share. It’s also easy to achieve with flaky layers of store-bought puff pastry, and a jam-enhanced strawberry filling means that it will be delicious even if your berries aren’t top notch. The final flourish is a buttery vanilla glaze, which is just sweet and rich enough to make this giant turnover look beautiful and feel extra special. It’s the perfect centerpiece for a festive brunch and is sure to wow any guests.