Dessert
3896 recipes found
Classic Apple Pie
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.
Banana-Cardamom Cream Pie With Caramel
Floral honey, aromatic cardamom and a whipped cream bursting with banana goodness bolster the flavors of this classic dessert. The addition of freeze-dried bananas to the cream layer intensifies the taste of the fruit in each bite. This pie is a bit of a project, so break up the process to make it easier: Make the caramel up to one month in advance; bake the crust up to three days ahead; and fill the crust 24 hours before serving. The topping is best when added just before slicing, as the caramel will begin to weep and melt rapidly.
Lemon-Labneh Possets With Meringue and Burnt Lemon Powder
“Simple ingredients made super special” could not be more true of these lemon possets, which are well worth the effort for their perfect combination of creamy, tart, sweet and crispy. A posset is a quintessential British dessert and has a similar consistency to that of a custard or pudding, but acid (lemon juice in this case) is used to set the base as opposed to egg yolks or cornstarch. There are a number of shortcuts you could take, including using store-bought labneh or replacing it with an equal amount of thick-set créme fraîche. You can also use store-bought meringues, crushing them lightly to sprinkle on top. The burnt lemon powder is an added bonus and a great way to use up lemon peel that you may have otherwise discarded. You can use this powder in a number of inventive ways, including sprinkling it over hummus or some roasted vegetables for added depth. If you are making your own labneh, be sure to start the day before.
Bourbon Cherry Compote
A quick and easy cherry compote with bourbon and a crack of black pepper for spice. This simple four-ingredient recipe was developed as a topping for panna cotta, and would go well as an accompaniment to ice cream, yogurt or a trifle.
Salted Margarita Bars
This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie’s boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake.
Peach & Lemon Sorbet From The River Café
The River Café gives us another no-churn, easy sorbet with this peach & lemon sorbet. Ripe peaches, lemons, and sugar are all you need for your new fave summer dessert.
Mascarpone Sorbet From The River Café
Creamy, dreamy, and oh so easy! Mascarpone sorbet from The River Cafe is a rich and lemony frozen treat that stands alone, pairs with other sorbets, AND works à la mode!
Strawberry and Cream Layer Cake
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)
Raspberry and Cream Roulade
The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)
Brownie Bite Ice Cream Sandwiches by Sugar Bowl Bakery
Who doesn't love a quick and easy treat? These Brownie Bite Ice Cream Sandwiches from Sugar Bowl Bakery will cure your sweet tooth faster than you can say brownie bites!
Dulce de Leche Icebox Cake
Icebox cake, so named because it sets in the fridge or freezer, comes together with a little mixing and stacking. All it needs after that is time to chill, making it ideal for hot days. This version combines store-bought sandwich cookies with dulce de leche whipped cream for a cookies-and-cream meets salted caramel flavor. If you’d like, garnish with crumbled cookies.
Pistachio Morning Buns
This is a decidedly less-sweet kind of morning bun, topped with a lemony, cardamom-scented sugar for crunch and flavor rather than the typical icing or sticky goo of a cinnamon bun. Unlike most sweet buns, which tend to stale quickly, these stay soft and pillowy long after they cool. The buns are best the day they’re baked but will keep, stored airtight at room temperature, for up to 4 days. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
Birthday Baked Alaska
Baked alaska is beautiful, elegant and dramatic. It’s easy to make; it’s convenient (it must be made ahead); it’s got ice cream (enough said); it’s got meringue — which is the same as saying it’s got magic. It looks gorgeous whole and just as gorgeous sliced; it’s creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it’s perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July — it’s what the creator of this recipe, Zoë François, did originally — or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts.
Southern Caramel Cake
This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you’d get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.
Malt Chocolate and Marshmallow Sandwiches
These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don’t hold back if you’re ready to dive into something that looks as exquisite as it tastes.
Chocolate-Peppermint Shortbread
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)
Pistachio Pinwheels
This recipe, from “Dessert Person” (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)
Pumpkin Roll With Coffee-Caramel Cream
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.
Soft Toffee Bars
This easy and soft toffee bars recipe is quick, tastes amazing, and is ready in no time. You only need 5 ingredients and you can be whip these up in no time!
Vegan Double Caramel Flan
This vegan, dairy free, and gluten free vegan double caramel flan recipe makes an easy but elegant dessert that’s well suited to a wide range of dietary needs.
Matcha Jelly
This matcha jelly recipe is easy to make and a delicious and healthy treat. It's a great alternative for dessert for parties, or as a condiment on a sandwich.
Piney Gin Fizz Cocktail
This fresh, light Pine Gin Cocktail recipe makes me think of misty nights in late spring when you can smell the new growth of a forest. Garnish with lemon peel.
Greatist recipe on a sponge cake
This Czech Cake recipe is consisted of Sponge Cake and a Gelatin stiffener jam to pour on top. It's easy and delicious! You can skip the topping if you want to.
