Dessert
3900 recipes found
Wild Grape Sorbet
This sorbet recipe may be made with cultivated wild grapes, but muscadines yield a prettier hue. It's a sorbet made with the juice of the crushed fruit.
Vanilla Bean Coconut Milk Ice Cream
I absolutely love coconut milk...it's creamy and delicious. It's also vegan which makes great for vegan recipes. This ice cream is rich and creamy, with a slight sweetness from the vanilla bean and agave nectar. Oh, it's also vegan and gluten-free so every one can enjoy!
The Kitchn's One-Ingredient Ice Cream
Making one-ingredient ice cream couldn't be simpler. This recipe comes out like the frozen bananas you ate at the boardwalk as a kid, but even creamier!
Miso Caramel
This silky caramel sauce recipe gets an umami-based upgrade thanks to a dollop of white miso. Learn how to make miso caramel sauce here.
Easy Rapsberry tarts.
Usually tarts are baked, and I try to avoid outside "snack" food because it's usually HighFructoseCornSryupGivingEveryoneCancerAndDiabetes thing. So I found a cheaper, easier, and healthier way to have a snack in between my long day of classes.
Coffee-Coco Mint Frappe
The addition of blueberries in this frappe may seem odd but it lends a delicate fruity flavor without overpowering the main ingredients. It works well and it’s divine!
Rose-Scented Berry Tart With an Almond Shortbread Crust
A classic berry tart is a perfect way to showcase your farmers’ market bounty, but it’s also kind of staid and dull, offering up visions of a vicar’s tea with an old aunt. But here, you’ll infuse the pastry cream with rose petals and sweeten the crust with almonds, giving a sexy twist to an old standby. For those with green thumbs, here’s a different way to showcase your most fragrant roses, free of pesticides and redolent of summer in the garden.
Fluffy Strawberry Buttercream
I have yet to find the perfect strawberry cake recipe, but was pair this buttercream with a light vanilla cake and you feel completely satisfied with your strawberry craving.
Ruby Red Currant and Rhubarb Tart
This tart was created because of an abundance of red currants in my friend's back yard. The rhubarb and currants work together to make a tart (pun NOT intended) filling. Be aware: this tart is very juicy, so serve with a spoon and a scoop of vanilla ice cream on top!
Fresh Picked Cherries with Limoncello
Fresh picked cherries macerated in homemade limoncello, it doesn't get much better than that! A perfect combination of sweet & tart and to top it off with a spoonful of whipped cream!
Chocolate-Coconut (Choconut!) Mousse
I created this vegan delight while making David Lebovitz's Chocolate-Coconut Sherbet (from Ready for Dessert). When removing the chilled sherbet batter from the fridge, I noticed it had slightly solidified and the texture was quite silky. I figured the addition of coconut oil would help solidify it even more, and using only coconut cream would be the key to perfect silkiness. My guesses were correct, and voila, Choconut Mousse!
David Lebovitz's Chocolate Sorbet
Despite having no dairy or eggs, this chocolate sorbet recipe is impossibly creamy. It also remains perfectly scoopable without going icy in the slightest.
Simple Summer Berries and Stone Fruit for Dessert
What good fortune to find ourselves in the midst of the summer fruit season, when the Farmer’s Markets carry loads of field-ripened berries and stone fruit. I want to serve it in its purest form, uncooked, room temperature, perfumed and juicy.
Mango Mock Mousse
A fast track fresh dessert from the tropics.
Frozen Mango Ice Cream Mousse
This is sort of a cross between an ice cream and a mousse. It was given to me by my best friend's mom, and every time I go to her house, we eat it by the bucketful (seriously). The passion fruit puree is added because it balances out the flavors, adding a subtle tartness. Depending on the sweetness of your mangoes, you can add more or less, to suit your tastes. Passion fruit puree can be found in some larger grocery stores, or you can find it on Amazon. To make this more like an ice cream, puree everything but the cream and then stir it all together. To make it just a mango mousse, whip the cream separately, fold in the mango-passion fruit puree and chill.
Grilled Mango Sundae for Adults
This is a grown-up Sundae recipe, with grilled Mango, Amaretto, vanilla ice cream, and amaretti (Italian cookies). A dessert to impress that's so easy to make!
Chewy Chocolate Meringues
Deliciously simple, this recipe's chewy chocolate meringue cookies stay soft in the center under a crisp shell. They're gluten free with three ingredients!
Macaroons
This is a great Macaroons recipe, they are perfectly fluffy & sweet without falling apart- the key is really beating the sugar & egg whites. No gluten and dairy.
Key Lime & Kumquat Curd
Smash two tiny, cute fruits together with some eggs and sugar and you get this Key Lime & Kumquat Curd recipe! The kumquat adds sweet/tart essence to the curd.
Maple Baked Acorn Squash "Milkshake"
This is my favorite (although not the healthiest) way to prepare acorn squash. Normally, I'd puree it in a soup (with earthy fall flavors like bacon, chipotle, cumin, or roasted garlic) but for this recipe I decided to highlight the maple flavor, turning the puree into a milkshake. Coconut milk adds richness, vanilla rounds out the flavors and signals "dessert".
Roasted Bananas with Maple-Bourbon Sauce
This is a Dessert recipe that is warm, filling, energy-boosting & delicious. Bourbon & Maple were made for each other but you can also use rum for the Sauce.
Alice Medrich's New Classic Coconut Macaroons
This Classic Coconut Macaroon recipe calls for those wide, sloping unsweetened coconut shavings, also called coconut chips, sold at health food stores nowadays.
Roasted Celery, Pear-Apple Sweet Surprise
One associates celery more with savory dishes. This one is surprisingly sweet and so appropropriate for dessert, especially after a pork or beef entree.
truffle-esque: date and espresso truffles
in the world of confectionary truffles are cherry sized balls of soft chocolate paste. sometimes they are encased in a shell of harder chocolate or dusted in a bittersweet cacao. my date and espresso truffles only partly fit this description as they aren’t crafted from soft chocolate paste. they are made from a paste of dried fruit and nuts (dates and almonds) hydrated in espresso and kahlúa. i rolled the paste into cherry sized balls and then dusted them with an extra fine and dark cocoa courtesy of la maison du chocolat.