Dessert
3896 recipes found
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The Best Methods for Making Whipped Cream, Explained
A resource for how to make the best whipped cream at home, whatever the application.
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Genoise Sponge
The best way to make a lighter-than-air genoise sponge cake, no double boiler needed.
Orange, Pistachio and Chocolate Shortbread
This buttery shortbread showcases the classic combination of candied orange and dark chocolate. The cookie ages very nicely and is even better in the days after it is baked. The cookie dough will feel crumbly when it’s removed from the mixing bowl but pressing the dough into the baking pan and allowing the dough to hydrate over the course of a few hours will help it come together.
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Flan Pâtissier (French Custard Tart)
Vanilla bean-flecked pastry cream meets flaky pie crust in this take on a classic French pastry.
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Pay De Queso (Mexican Cheese Pie)
The Mexican version of New York cheesecake.
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Financiers (French Mini Almond Cakes)
Deeply satisfying to eat, these tender-crisp financiers benefit from nutty brown butter and ground toasted almonds.
Pecan Linzer Bars
These bars have the nutty and jammy vibes of a classic Linzer torte, the Austrian dessert of almond or hazelnut shortbread layered with preserves. The buttery dough bakes up tender, but it can be difficult to roll out. Here, we’re using the same components in a simplified way: pressing in the crust, crumbling over the topping and baking in a brownie pan before cutting into bars. You can use any nut and preserve combination, but the traditional filling of raspberry jam or red currant jelly offers a nice hit of acidity to contrast the sweet cookie crust.
Watermelon Granita From Ghetto Gastro
Granitas are an easy, family-friendly frozen dessert to make at home—and this version, made with watermelon juice, lime, and agave, is no exception.
Coconut Laddoos
These round treats are a coconut lover’s dream — and best of all, they’re just three ingredients. Coconut laddoo is a type of mithai, or sweet, typically found in South Asian shops and served for celebratory occasions. While many types of mithai are milk- or nut-based, this one lets the coconut do all the talking, and a little bit of cardamom provides a floral edge. This particular variety is a crowd favorite at Jayasri Sweets in Herndon, Va., and the recipe comes from the shop’s owner, Jayasri Gampa. This recipe works best with fresh coconut (frozen is fine); dried coconut doesn’t have enough moisture for the mixture to hold together.
Caramel Badam Burfi
Badam burfi, a rich, fudgy treat made of almonds, milk and sugar, is a classic Indian sweet. This version, developed by Ashvin Patel, who runs Surati Farsan Mart in Artesia, Calif., incorporates caramel for an even more decadent sweet that tastes somewhere between mithai and a candy bar. These treats are eaten throughout the South Asian subcontinent for celebrations both big and small, from Diwali to a good score on a test. They travel well and can be frozen for at least a few weeks. If the almond base seems a bit dry, kneading it with your hands will help incorporate the milk mixture more completely.
Mini Bibingka
Bibingka is a Filipino cake traditionally made with rice flour and coconut milk and baked to supreme fluffiness over banana leaves in a terra-cotta oven. These versions are built to fit in the palm of the hand. Ray Luna, who ran the much loved coffee shop Mountain Province in Brooklyn, adapted the recipe from his lola (grandmother), using self-rising flour instead of rice flour and coconut cream for extra richness. The cakes are delicious when made with just the requisite five ingredients, but for a touch of refinement, follow Luna’s lead and bake in banana leaves, to infuse a green-tea scent. The final touch: macapuno, opalescent strands from rare, prized coconuts with jellylike flesh.
Spiced Crème Caramel
This silky, gently set custard with the right amount of warmth from toasted spices and sharpness from caramelized sugar is a perfect way to welcome the cooling weather of fall. In this recipe, a fragrant combination of cinnamon, cloves, cardamom, ginger and nutmeg known as sweet hawaij adds an autumnal aroma. Sweet hawaij, which is found in cooking across North Africa and the Middle East, is commonly added to hot coffee, and is also used in desserts and sweets. Trusting your senses will give you the best results here: Notice the aroma of the spices as they gently toast; watch the sugar deepen to a golden amber as it caramelizes; and see how the custard slowly jiggles in its water bath once it is set. Pay attention! The reward is a treat to end a meal or a perfect bite to enjoy with a cup of black coffee.
Jello Jigglers
Jello Jigglers are similar to regular jello except they’re firmer so you can pick it up and eat it. You can cut them into squares or get creative and used different shaped cookie cutters to make fun shapes.
Creamy Peach Pie Bars
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they’re at their best when served slightly chilled.
Raspberry Pie Crunch Bars
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they’re a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.
Coconut Pie Bars
This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.
Epic Snickerdoodles From Jessie Sheehan
Snickerdoodles are the ultimate cookie. And this recipe from Jessie Sheehan is the perfect (and easy!) chewy, gooey, mix of cinnamon and sugar.
Kahk (Egyptian Celebration Cookies)
Kahk are Egyptian celebration cookies often served during Eid-Al-Fitr at the end of Ramadan. These buttery cookies are made with ghee and sesame.
Hot Cross Buns
With their signature crossed tops, these lightly spiced hot cross buns are a delicious symbol of the Easter season. Stories of their origin stretch back to ancient Greece and Egypt, and they’re now best known as an English bun, forbidden during the reign of Elizabeth I except on Good Friday, Christmas and at burials. In the 18th century, a passage in Poor Robin’s Almanack refers to “one or two a penny hot cross buns,” which has evolved into well-known rhymes and songs. Some buns have a sugary icing cross. This version showcases a chewier bread with a dough cross baked right in, so you can — and should — eat them hot. Studded with raisins and candied orange peel, they’re just sweet enough to be a breakfast or teatime treat. If you have orange blossom water, be sure to add it to the glossy top for its floral perfume that evokes spring. (Watch the video of Genevieve Ko making hot cross buns here.)
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Buko Pandan (Filipino Dessert Salad With Coconut and Pandan)
A creamy and refreshing fruit salad made with pandan jelly and coconut cream.
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Potato Doughnuts
Pillowy-soft doughnuts made with mashed potatoes and brown butter.
Air-Fryer Cheesecake
This recipe for an air-fryer cheesecake shows the potential of the appliance and the creativity of people, who seem willing to try making anything in the machine. Four months after Rebecca Abbott bought her first air fryer, she was stunned when she made a perfect cheesecake in it — no cracks or dips. She created this recipe, along with Jennifer West, for their blog, Air Frying Foodie. (The two included a cookies and cream version in their cookbook, “Air Fryer Beginner Recipes.”) This cheesecake is done in a fraction of the time it would take to bake one and looks beautiful, especially with cherry pie filling on top.
Nian Gao (Baked Sweet Potato Sticky Rice Cakes)
Nian gao is a homonym for the Chinese phrase “nian nian gao sheng,” which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled “The Way of Kueh.” He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight.
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Roasted Sweet Potato Cheesecake With Maple Walnut Caramel Sauce
A rich and creamy cheesecake folded with sweet and silky roasted sweet potato.