Dessert
3840 recipes found
No-Bake Cookies
These classic no-bake peanut butter and chocolate treats are also known as cow patties or preacher cookies. The story goes like this: If a housewife looked out the window and saw the preacher coming up the mountain on his horse, she could whip up a batch of these cookies in the amount of time it would take him to reach the front door. True or not, it’s a good story — and a great cookie that’s a cinch to put together. Combine all the ingredients in a pot over medium heat, then drop spoonfuls on a sheet pan and chill until set. Be sure to use quick-cooking oats, not instant, when making these cookies. The less-processed oats provide delightful texture and chewiness.
Minty Oreo Meringue Cookies
This recipe for minty Oreo meringues is inspired by the author's family tradition of eating bright green Breyer mint chocolate chip ice cream with cold milk.
No-Bake Pumpkin Cheesecake Bars
This recipe's pumpkin cheesecake bars happen to be no-bake. They have a salty graham cracker crust and their pumpkin flavor is thanks to a secret ingredient.
Apple Cider Butterscotch Pudding
How to make butterscotch pudding without any sugar? It's easy. Just reduce apple cider down, down, down, until it's thick, sweet, and basically caramel.
Nutellone Frosting
This has become my go-to frosting. It is a nutella bomb without being too dark or sticky. The cream cheese gives the frosting some integrity when you spread it, as well as enough acidity to cut through the sweetness.
Snickerdoodle Shortbread
A snickerdoodle-meets-shortbread mashup we can't get enough of. This cookie is tender and buttery, with a spiced sugar crust. Quick to come together, too.
Chocolate Hazelnut Cashew Butter
Delicious spread for toast, crackers, or straight out of the jar.
Peanut Butter Coconut Treats
An easy, no bake keto treat that doubles as dessert or an on-the-go option!
Spiced Olive Oil Cake With Orange Glaze
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
2-Ingredient Toasted Marzipan Ice Cream From Alice Hart
A luxurious vegan ice cream recipe made with only two ingredients, if you use store-bought, natural marzipan. The key is at least 50% almond content marzipan.
Orange Sherbet With Salted Whipped Cream
This easy orange sherbet only needs three ingredients—and that includes a homemade whipped cream to dollop on top. Think of it as a grown-up Creamsicle.
Perfect Black and White Cookies
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.
Banana Tarte Tatin
After a few batches of banana loaf for my neighbours, I started twists on some French favourites and here is my banana version of a delicious tart tatin recipe.
Rainbow Cake
This Technicolor cake is a project, but one you can pull off with a little elbow grease and lots of butter (nine sticks, to be exact). Most rainbow cakes call for coloring the individual layers of cake batter, but here, the frosting is tinted, creating an impressive rainbow inside each slice. The batter uses egg whites for a light, fluffy, just-sweet-enough layer cake, while the leftover egg yolks in the frosting make it smooth and creamy. We’ve included instructions for making the ombré and piped versions of the cake below, but you’ll need to make an extra half-batch of frosting for the piped version. A standard mixer cannot accommodate more than one batch of frosting at a time, so you’ll need to make the half-batch separately, then combine them before coloring and frosting.
Espresso Caramel Sauce
While most caramel sauces are tooth-achingly sweet, this one is anything but. The secret? A big spoonful of instant espresso powder, which takes a cue from Starbucks-famous caramel macchiatos, and turns this sauce into something bittersweet and complex. A couple other tricks: Take the sugar as dark as possible, which brings out all the malty, butterscotchy flavors of a truly good caramel. And salt it to taste. I call for a ½ teaspoon—a good starting point—but once it’s cooled down a bit, try it for yourself and add more until it’s good enough to go back for another spoonful. Adding an acidic ingredient, like vinegar or lemon juice, as soon as the sugar turns clear helps sidestep crystallization (aka, messed-up caramel sauce). This is, of course, great on ice cream. But don’t let that stop you from pouring it all over a slice of pound cake, or a walnut brownie, or a blondie, or even some apple slices. You get the idea.
Daneta Budalich’s PB, Chocolate Chunk Cookies
Recipe courtesy of Daneta Budalich for Green & Black’s
Almond Butter–Chocolate Keto Fat Bombs
This three-ingredient Almond Butter Keto Fat Bombs recipe cooks in less than 5 minutes. Freeze them overnight and grab one when you’re craving some chocolate.
Pressed Chocolate Cake
Excerpted from: River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers. Copyright © 1995 by Ruth Rogers and Rose Gray. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
Speculoos Cookie Butter Pie
Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie’s flavors. This easy pie uses crumbled speculoos (also known as speculaas) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.
Chocolate–Peanut Butter Mousse
This dairy-free chocolate peanut butter mousse recipe calls for sweetened peanut butter, which gets along better with the water in terms of taste and texture.
Pie Crispies
When it comes to pie crispies, I always save the crust for last. It’s my favorite part of the recipe. I love cinnamon-sugared apples filling, but crust is best.
Simplest Bread Pudding With Salted Brown Sugar Sauce
As easy and good as bread pudding gets. Don’t underestimate the short ingredient list—it knows what it’s doing. The challah is torn and toasted, the half-and-half is rich but not too rich, the dark brown sugar brings all the malty-toffee vibes, and a combination of whole eggs and yolks means a fluffy, custardy texture with no eggy flavor. Oh, and that brown sugar and half-and-half—plus a big pinch of salt and knob of butter—turn into what I like to think of as Cheater’s Caramel. You’ll want to spoon it onto just about everything.
Quick and Easy Apple Crumble
I find that shop-bought crumble is either too floury or too artificial, so we made this recipe from scratch. See my full blog at https://sarahpedgley.wixsite.com/thesarahsuite/post/the-perfect-apple-crumble
Salted Peanut Butter Pie With Ritz Cracker Crust
This recipe makes a five-ingredient pie that’s somewhere between peanut butter fudge and a gooey blondie using ritz crackers to create a crispy flaky crust.