Dessert
3897 recipes found
Avocado Ice Cream (Helado de Aguacate)
Avocado’s natural fat yields an ice cream with a very creamy texture in this helado de aguacate recipe, and its flavor is heightened with a touch of citrus.
Stella Parks' No-Stress, Super-Flaky Pie Crust
Stella Parks' flaky pie crust recipe stands to make the biggest difference for a budding pie baker. This recipe makes pie dough easier to make for everyone.
Five Ingredient Paleo Vegan Bounty Bars
This recipe makes sweet, soft, moist paleo and vegan bounty bars that taste much better than the store bought version and are ready in just a matter of minutes.
A dessert which tastes like summer
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Berry Lime Popsicles
One of the many things I look forward to enjoying in the summer months is a frozen treat. These berry popsicles are healthy and use ingredients we always seem to have around, which makes them a popular option for snacks anytime of day.
Best Lemon Bars
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.) Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.
Shortbread, 10 Ways
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Raspberry Rosé-Sparkler Float
The Roman Raspberry recipe is written with raspberry jam, for ease, but if you have a little extra time, you can make your own syrupy raspberry compote.
Whey Caramel
The whey caramel recipe results in a smooth, thick, and tangy caramel, with a viscosity similar to a heavy molasses. Perfect for using in baked goods.
Vegan Glaze- with flavor variations
A glaze for cookies, muffins, donuts & cakes using coconut butter as it's base.
Ambrosia Cake
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it’s an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.
Classic Tiramisù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Classic Oatmeal-Raisin Cookies
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order. Why You Should Trust This Recipe Melissa Clark, a food writer for more than 25 years, creates her fresh takes on classic recipes by trying at least half a dozen different approaches. A professional recipe tester then makes her recipe a minimum of three times (and sometimes more than 12) to ensure it’ll come out perfectly for all home cooks. For these cookies, Melissa achieved the ideal balance of chewy center and dark, crinkly edges by glossing the oats with brown sugar.
Lemon Icebox Tarts
My mothers favorite, super simple to make and adapted from my grandmothers Lemon Icebox Pie recipe!
Dark Chocolate Coconut Butter Cups
Dark chocolate coconut butter cups! Also known as, cups of joy. The most delightful dark chocolate treats filled with creamy coconut butter and sprinkled with hemp seeds. A simple, decadent recipe that will brighten your week, from the inside out.
Easy Brownies
The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
Peanut Butter Banana Boat with Caramelized Dates
Growing up, banana boats were my favorite childhood dessert because they are healthy, delicious, and have always satisfied my sweet tooth. This recipe is one of my favorite ways to make banana boats because the caramelized dates add the perfect amount of sweetness and a little bit of toasty, caramelly crunch to this tasty treat!
Easy Iced Chocolate
Cold chocoholic desert drink.
Dorie Greenspan's 3-Ingredient Almond Crackle Cookies
It takes longer to preheat the oven than to put these 3-ingredient almond crackle cookies together. They're a simple pleasure that can be made last minute.
Oranges with Olive Oil and Chocolate
Choose an olive oil that’s not too mild and buttery, yet not too robust and peppery.
Easy Vegan Red Wine Filled Chocolates
In this vegan recipe, chocolates and vino come together for a sweet, filled Valentine's treat. You'll be impressed with your own skill and the flavor!
Dark Chocolate Cherry Quinoa Bark
If you've never popped quinoa before, here's your chance; it’s like making the world’s tiniest popcorn. The quinoa gets crunchy and toasty, and once it’s mixed into melted dark chocolate and cooled, it imparts a wonderful flavor and texture to the bark. You could get away with making this bark with just quinoa and chocolate if you’re a purist. Me, I added some dried tart cherries because I’m a sucker for cherries, but feel free to add whatever nuts, seeds, or dried fruit you’re feeling and really make it your own. Regardless, you’ll end up with one quick, easy dessert.
Cinnamon Rolls
What these cinnamon rolls lack in bells and whistles, they make up for in butter and brown sugar. As classic as can be, they are also the ultimate make-ahead breakfast treat, because they can be assembled the night before baking. The success of these rolls depends on the yeast to provide proper lift and rise, so make sure yours is still fresh and alive before diving in. Also be sure to budget a few hours for letting the dough rest and rise. This recipe calls for a 9-by-13 baking pan, but if you have a 9-inch round pan, feel free to use that instead; the rolls will be more tightly huddled together, beckoning to be pulled apart.
Royal Icing
When it comes to decorating sugar cookies, there’s nothing more iconic or festive than that thick, glossy royal icing. You'll want to mix the ingredients until they're fluffy, and until the icing flows fluidly from the whisk. Once it's the texture of hot fudge, it'll be ready to apply to your cookies. After it dries, at least an hour later, it’ll take on a matte, smooth appearance resembling an eggshell, a perfect canvas for your most inspired designs.