Dessert
3840 recipes found
Chocolate Nemesis
This chocolate nemesis cake has all the deep, creamy chocolate flavor of the best chocolate mousse. But it also has structure due to the fact that it's a cake.
Chocolate Lava Cake for Two
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Caramel Shards
We use this recipe's caramel hard candy shards in our Butterscotch Blondies, but you could add them to any cake or cookie or they would be awesome in brownies.
Stand-Mixer Pie Dough
This easy-breezy pie dough recipe lets the stand mixer do all the work. The butter is less likely to melt, and you’re more likely to get a flaky crust.
3-Ingredient Nutella Brownie Cookies
Yep, three ingredients. This Nutella cookie dough is more like cookie batter. That’s what makes the recipe result halfway between a brownie and cookie.
Clementine Chocolate Lava Cakes
In this recipe I've found that a contrast in temperature and flavor—in the form of cool, soft vanilla ice cream—is wonderful relief against the hot Lava Cake.
Upside-Down Date Cake With Marmalade
The upside-down cake never goes out of style — and it can be revived again and again by exploring different flavor combinations. This one tops a medjool-date studded cake with a vibrant kumquat marmalade and a Cognac mascarpone. It can be served warm for dessert, or at room temperature for a casual afternoon treat. Any leftover marmalade can be stored in the fridge and will breathe new life into your morning toast.
Decadent Chocolate Mugcake for One
This dessert is perfect for those looking to curb a craving or packing a dessert for the holiday! It is 100% gluten and dairy-free.
Raw Walnut Brownies (vegan + gf)
Simple to make and fast to devour, these raw walnut brownies are healthy, nutritious and delicious. They're also vegan, gluten- and sugar-free.
Honey-Poached Pears With Burrata
Consider this Honey Poached Pears recipe your excuse to eat cheese for dessert (not that you needed one). I have a feeling you're going to like this.
Olive Oil Brownies With Sea Salt
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Dum dum cake
Desert Cake good for childrens parties and holidays
Butter Pecan Cookies
This recipe for butter pecan cookies produces a buttery, nutty, crumbly cookie, tossed in more confectioners’ sugar than seems appropriate.
Chocolate Peanut Butter Sea Salt Power Bites
Tart Lemon Pie
This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it with lightly sweetened whipped cream to temper the tartness, if you like; you could also skip the decorative triangles for a more classic look (in which case you only need to prepare dough for a single crust). You can make and chill the pie up to 1 day ahead, but don’t add the triangles until just before serving. Store leftovers in the refrigerator, covered with plastic wrap.
Ginger Ice Cream
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don’t overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Spiced Pumpkin Pie
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Doughy Peanutbutter Cookies
This is a gluten free and dairy free cookie that is super soft and addictive!
No-Churn Pumpkin Ice Cream
This pumpkin ice cream is no-cook and no-churn. It's also no–pumpkin spice. By ditching the usual suspects (looking at you, cinnamon, ginger, and nutmeg), you can appreciate pumpkin's squashy flavor even more. Serve with an assortment of toppings, like whipped cream, crumbled nut brittle, and maple syrup. I wouldn't turn down a shot of espresso either.
Brown-Sugared Apples & Cream
This is the easiest Apples and Cream recipe around—and the one I make the most often. You can eat it right away, or slide under the broiler until toasty.
Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs
Here’s a cake that comes together with the push of a button — butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It’s low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, “Sweet Times,” in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven’t fiddled much with the recipe’s basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don’t be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula — it doesn’t diminish this cake’s deliciousness.
Simplest Apple Butter
This recipe is hands-off and easy--plus, with no added sugar, its about as healthy as any whole apple.
Berry Superfood Popsicles
Healthy berry popsicles are filled with fresh strawberries, tart raspberries and creamy coconut milk for a treat or pre/post workout snack. We use Purium Power Apple-Berry Shake mix so it's bursting with flavor and superfoods!
3-Ingredient Oreo Meringues
With just three ingredients (egg whites, sugar, and Oreos), the easiest, chewiest pantry dessert is yours at the flick of a whisk. If you wanted, you could pipe out mini cookies from a pastry bag, raindrop-shaped meringues. Just make sure to bake them for a shorter amount of time, as they'll be smaller and more prone to brittleness. More often than not, however, I like to go the ice cream scoop route, not least because I'm lazy (and because their chewy texture is nonpareil).