Dessert
3896 recipes found
Rhubarb Macaroon Tart
Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks.
Tiramisu Toast
This pared-down take on tiramisu can be whipped up any time. The base is sugar-crust toast, which gets soaked in Kahlúa and topped with crème fraîche and cocoa.
Genius Cookie Butter Buttercream Frosting
This two ingredient buttercream frosting pretty much makes itself. It's lightly spiced, just the right amount sweet, has enough salt to make it interesting, and is as smooth and sumptuous as any buttercream but whips up in just a few minutes.
Peppermint Bark Martini
It's hard to believe that the holidays are almost upon us! A delicious Peppermint Bark Martini recipe that's sure to put you in the holiday spirit!
Easy Vegan Chocolate Truffles
These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients!
Kim-Joy's Royal Icing
Royal Icing recipe from Kim-Joy's new book, "Baking with Kim-Joy".
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.