Dessert
3896 recipes found
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.
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!