Dessert
3842 recipes found
Grilled Peaches
Yes, this recipe is simple. And yes, it's delicious because it's simple. Grilled peaches are an absolute delight come summer each year.
Carrot Cake
This classic carrot cake recipe is not overly spiced, and it has texture from the grated carrots, shredded coconut, chopped nuts and raisins. If your dried fruit feels dry, plump it either by steaming the fruit for a couple of minutes; pouring boiling water over the fruit then draining it; or even just running it under hot tap water. Pat the fruit dry before using it. There’s enough frosting to fill the layers and cover the sides and top of the cake, but each layer is covered generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Rose-Swirled White Chocolate Bark
I made this intoxicating bark as hotel-guest favors for my friend Yasmin's wedding. I used a basic bark recipe by Ina Garten and swirled it with some ethnic heritage! Yasmin is half Syrian, half Pakistani. Syrians wear white on their wedding, and Pakistanis wear red or pink - so this bark was perfect. The base of white chocolate is swirled with Rooh Afza, a sweet, rose-flavored syrup from Pakistan found in a big glass bottle at any local ethnic store. While the chocolate is wet, I swirl in the syrup and add toasted coconut and salted pistachios. - Taiyyaba
Sweet and Sour Heirloom Tomato Ice Cream, Presto
in search of an interesting, quick dessert recipe, I smooshed some sweet, juicy Tomatoes in with a great local-made vanilla Ice Cream with sapa & sumac.
Crispy Oatmeal Chocolate Chip Cookies
This recipe for oatmeal cookies makes crispy cookies with crackly caramel. The spices are pronounced but not overbearing, and every bite overflows with chips.
Bullock's Wilshire Coconut Cream Pie
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
BASIL LIME GRANITA
I made this recipe for the first time a few months ago, when I really wanted to do something different that would impress! It does take some time and attention, but well worth it! It is great over melon served with mint, I served it over Honeydew and Cantaloupe.
Peaches Poached with Basil
These peaches poached with basil may well be the perfect summer dessert. It makes brilliant use of summer’s best produce, it is easy but impressive, you can make it ahead, and it’s beautiful and truly unique. The beautiful pink globes served with a drizzle of syrup and a sprig of basil make a lovely plate, but add a small scoop of vanilla ice cream or some sweetened whipped cream if you’d like -- or my favorite, a dollop of mascarpone blended with a little powdered sugar. Under no circumstances should you discard the excess poaching liquid. Keep the pale pink syrup in the fridge in an airtight container. You can drizzle it over plain ice cream or stir it into yogurt, use it to sweeten iced tea, add an outstanding twist to a gin and tonic, or just pour it over ice and top with sparkling water for a real refresher.
Nanking Cherry and Almond Sorbet
We planted cherry bushes several years ago, and this summer they really took off. Nanking cherries are the size of large peas, and bright vibrant red with a sweet tart flavor.
Caramelized Balsamic Gelato or Ice Cream
This creamy and rich custard-based ice cream recipe has a wonderful caramel flavor, but with a sneak attack of tart balsamic. It truly is a must-try dessert.
Pudim Brazilian Style Flan
A must in every Brazilian gathering, this Brazilian style flan dessert recipe is easy to make and delicious. It includes a condensed milk can, vanilla and eggs.
The Best Lime Ice Cream
This Lime Ice Cream Recipe is a mix-and-freeze operation, perfect for hot weather, and there is no custard involved. The results are truly delicious.
Cherry Key Lime Sorbetto
Ripe cherries coupled with Key Lime juice are the perfect combination to this bright sorbetto. Cool and creamy - its the perfect summer treat.
Cherry Milksicles
Not much of a back story, just an idea that popped into my head and turned out pretty darn tasty! I got one of those ZOKU popsicle makers for my birthday, so that's what I used and it worked great!!! - aargersi
Summer Cherry Sorbet
The long hot summer is here and I've been making sorbet with my children almost every day of the week. This luscious sorbet sings of cherries ripened in the summer sun. Lime is a natural partner with cherry as long as it doesn't steal the show; the trick is finding the right balance to allow the cherry flavor to shine. I think this sorbet does just that. NOTE: I've been experimenting with agave and am not sure if it is necessary to boil the water/agave mixture to make a syrup. I've come across some recipes that simply mix the agave in. However, when I made this recipe I boiled the syrup and so that's how I have it written. This sorbet is also best within a day or two of making it; it gets a little hard once it sits in the freezer for an extended period of time. TIP: If you are making a lot of sorbets like I have been, making the simple syrup the night before is a time saver. Doing it ahead of time ensures that my syrup is extra cold and ready for the next concoction. - gingerroot
Coconut Laddo
That's an easy and quick recipe.With only 4 ingredients,you can make a delicious sweet in minutes. Just add a drop of food colur to the extra coconut and mix with a spoon until you get your desired colour.
Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper
I have always liked the idea of cheese courses and I am one to order a cheese course when offered. This one I use as a dessert but is also good for breakfast or maybe with some arugula as a light lunch. I have been wanting to try burrata for a long time and low and behold I am finally getting the chance. If you don't know burrata it is fresh mozzarella wrapped around fresh mozz curd and cream. My Cheese lady, who I was lucky enough to teach as a student in culinary school, told me it is mozzarella crack and I can do nothing but agree. Everything in this recipe compliments each other and brings forward all the flavors of each ingredient. - thirschfeld
Cucumber Sherbet
This sherbet is cool as a cucumber (sorry, couldn't resist), takes very little time to make, and is much more delicious than I expected! I was inspired to make a frozen dessert featuring cucumbers after seeing drbabs recipe for cucumber mint ice cream, and I'm calling this a sherbet because it's got a little dairy in it...you can leave the creme fraiche out and have sorbet instead (but I like how the creme fraiche balances the honey). - WinnieAb
Strawberry & Balsamic Sorbet
This recipe uses macerated strawberries with aged balsamic vinegar ro be pureed and frozen into a sorbet. The result is an intriguing treat!
Sun Baked Strawberries with Madame Clicquot
I don't even know where to begin. If you have ever been to the House of Clicquot in the champagne region of France and then found a strawberry patch heated by the summer French sun then you get my drift. I recreate this, with my amazing and wonderful wife every late spring with my own strawberries and sometimes I even invite the La Grande Dame. It is totally about the time, place and the quality of the strawberries. And, yes, I have a sink in my Orchard Garden. Just one last note, if you don't have a strawberry patch get your better half to skip out on work on a Friday afternoon, grab a blanket to sit on and go to a you-pick. Take some champagne and anything else you might enjoy and get yourself out of the kitchen, office or whatever rut you may be in. I have eaten strawberries in about every recipe and at about every restaurant around the world and it doesn't get any better than sun baked berries, a late afternoon, someone you like, love and really care about and a great bottle of champagne. If you give it a try I really think you will agree. And I challenge those at food52 to disagree.
Fragole Modenese al' Pavarotti
First of all, Pierino loves strawberries. In high school we had a summer job picking them. But now I have to add that the supermarket variety is just about the most toxic fruit you can buy. Forget about "certified organic" lables, which is a term designed to benefit big agribusiness. Why toxic? Typically large farms use systemic poisons in the soil, which of course get into your berries. If you can, then buy berries at a farmers market from a small outfit where they may just raise other plants between the rows which attract beneficial insects. But ask. Now for the rant on balsamics. Most are crap. The most misused condiment of the nineties unless you count sundried tomatoes. An aged Spanish sherry vinegar is usually way better. For this very simple dessert use an authentic aceto balsamico tradizionale di Modena. That might set you back more than $100 but it might just have taken 75 to 100 years in the aging process.
Chocolate Covered Marshmallows
It doesn't get any easier than these chocolate dipped beauties. It's one of my favorite ways to get a chocolate fix, fast!
Strawberry and Hot Fudge Decadence
When you are dining alone and are in the mood for a decadent strawberry and choolcate dessert, this is the one to make. The hot fudge is created in a minute. You can dip the berries in the hot fudge or pour it over ice cream and top with sliced strawberries.
Rhubarb Ice Cream With a Caramel Swirl
This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.