Dessert
3897 recipes found
2-Ingredient Affogato
It doesn't get any better or easier than pouring rich, smoldering espresso coffee over a scoop (or two!) of your favorite ice cream. When served with thin & crispy vanilla cookies, it makes for a satisfying and company-worth dessert. And all it takes is making a good cup of Joe.
Nonpareils
“Nonpareils,” which translates from French to “incomparables,” not only look sweet, but they’re also simple to make. You only need 3 ingredients for this recipe!
Rose Meringues
This rose meringues recipe puts a new yet classic twist on the traditional meringues. With rose water and a bit of color, these meringues are beautiful & yummy.
Coconut Bread Pudding
Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding. It's rich and luxurious, but quite easy to assemble. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few minutes to achieve a crackly-brown top.
Kamut Flour Shortbread Cookies
What better way to experience the marvelously rich, buttery aroma of organic Kamut flour than in a classic shortbread cookie. Kamut flour is an ancient ancestor of our modern wheat, containing 20-40% more protein and a heck of a lot more flavour. After experimenting with both spelt and Kamut flour, I found that it is necessary to adjust the classic ratio of butter and flour when using high absorption flours to make shortbread. An additional quarter cup of flour per cup is sufficient to provide structure without yielding a dry cookie. The final result is a melt-in-your-mouth shortbread with an entirely new flavor and texture to savor.
Chocolate Lava Cake with Chantilly & Roasted Pistachios
This Pistachio Lava Cake recipe is one of the simplest to make and one of the most delicious with only 5 ingredients that you are sure to have in your kitchen.
Cardamom Cream Cake
Layer cakes are always festive, particularly when they are four-layered, fluffy and cloudlike. This one, based on the flavors of an Indian dessert called ras malai, combines rose water, ricotta cheese and cardamom. Egg whites in the batter and mascarpone in the buttercream give the cake an especially ethereal texture, while a cardamom-infused milk syrup keeps it moist. Make sure to use cold, straight-from-the fridge mascarpone and yogurt for the frosting; it can curdle if you try to beat it when the ingredients are too warm.
Latin American Sandwich Cookies - Alfajores
Alfajores are Latin cookies, popular in Peru, it's our version of a sandwich cookie. This recipe is a way to share with my version with caramel filling!
Negroni Jello!
I recently did the cocktails for a holiday party and made classic cocktails that turned into Jello in vintage Jello molds. Try this Negroni Jello Shots recipe.
Penuche Fudge
See the full recipe here: https://www.tastyeverafter.com/penuche-fudge/
Matcha White Chocolate Bark with Coconut and Raspberries
Matcha White Chocolate Bark with Coconut and Raspberries. This quick and easy bark comes together in about 15 minutes. Perfect for last-minute gift-giving!
Butter Crunch bars
Super Secret Family Recipe, so easy, no thermometer
Carrot - orange balls
This recipe is very old and very popular around Christmas when you make them look like miniature oranges and for Ester can be carrot shaped.
Fluffernutter Cookies
Peanut butter and marshmallow is a wonderful combination. This fluffernutter cookies recipe takes that to the next level. They are soft, chewy, and gluten free!
Raspberry Rose Rugelach
With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.
White Chocolate Brown Butter Mousse
The nutty flavour of brown butter comes through as a subtle and truly unique note in this light yellow mousse. The recipe combines a few fun techniques, but still comes together in less than 30 min. It’s also extremely easy to scale – 1 ounce chocolate, 1 egg and 1 tbsp. butter per. person. Chocolate mousse aficionados may recognize it as a ratio picked up from Elizabeth David.
Mini Cranberry Pies
Mini cranberry pies, perfectly sized, tangy sweet and great for Christmas gifting.
Fig Crostata With Sweet Parmesan Cream
The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs. These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).
Nut Butter Pies
Alternative 'mince' pies for the nuttiest Christmas
Chocolate Covered Bananas
Chocolate bark
Great stocking filler for Christmas or just a treat for yourself, here's a recipe for chocolate bark, two ways.
Candied Fruitcake
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy. And the trick to baking with it is simple: use the good stuff and use it judiciously. Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up. No one would dream of calling this fruitcake.
Lindsey Shere's Baked Caramel Pears
With 5 ingredients and about 20 minutes, you'll have a pure, joyful dessert that looks festive as all get out. You'll love this recipe for caramel-baked pears.
Alice's Vintage Candied Cranberries
This recipe appeared in my first book (James Beard Foundation Cookbook of the Year), Cocolat: Extraordinary Chocolate Desserts published in 1990. Here it is again, slightly adapted for clarity.