Dessert
3900 recipes found
Strawberry Sorbet From The River Café
The iconic Genius Recipe that started it all, the River Café's strawberry sorbet is no-churn magic! Lemon, sugar, and berries are all it takes for the best sorbet of your life.
Pineapple Dragon Fruit Semifreddo
This pineapple dragon fruit semifreddo recipe came out of desperation to make something refreshing on a hot day. It's 100% fruit and really hits the spot!
Meyer Lemon Key Lime Marmalade
Amazingly delicious Key Lime Marmalade recipe that tastes like you've spread your favorite lemon-lime artificially-sweetened carbonated beverage on your toast.
Sequilhos
This sequilhos recipe is not difficult to make. You just have to mix all the ingredients together, which are tapioca flower, sugar, butter, eggs, and coconut.
Flourless Peanut Butter Cookies
To me baking gluten-free is not about cooking without traditional flour but cooking with a variety of flours. I enjoy the challenge of thinking outside my flour canister when baking.
Forgotten Surprise Cookies
These cookies are a variation on the classic "forgotten" meringue cookies that are cooked by "forgetting" them in the oven overnight. The crunchy mint chocolate hidden inside these bite sized meringues makes them utterly irresistible.
Blood Orange Dreamsicle Float
This float is soda fountain meets ice cream truck and all kinds of lip smacking deliciousness. Who doesn't have great memories of the orange/vanilla popsicle? Aside from being embarrassingly easy to make, it would also be yummy with freshly squeezed tangerine, or just plain freshly squeezed orange juice. I happened to have a bunch of beautiful blood oranges hanging around, so that's what I chose.
Gluten-Free Chocolate-Glazed Almond Layer Cake With Cherries
End-of-the-World Whiskey Sours
Every now and then someone declares that The End of the World is coming and I take it as an opportunity to make this Armageddon Drink recipe. Just in case.
The easiest chocolate Frappe' with a nutmeg twist
This is the easiest and quickest frappe' to sip every summer night on the stup.
Mexican Market Float
We love all the wonderful flavors of soda we find at the Mexican markets in our area and Jarritos is our favorite brand. Used to be we only saw these unusual flavors available in old fashioned glass bottles at restaurants. My son likes Tamarindo (tamarind) and I've decided to take it to the next level by using it in a float. (Photo found at Walmart.com)
Watermelon Anise Seltzer
The quality of the watermelon used is important. It needs to be ripe and sweet- the kind that releases its aroma as soon as you slice it and the flesh of which seems to dissolve when eating it ( as opposed to the fibrous, light pink and watery varieties). I personally believe that it benefits the fruit if it is well chilled prior to slicing it. If you have a cold brook to lay it in for a while, even better. The rest of the ingredients also should be chilled well, but pay attention to the anise liqueur as it tends to crystalize at too low of a temperature. I am sorry that I am not able to submit along a photo, but the watermelon season is not quite here yet.
Frangelico Affogato
This is a Affogato Frangelico recipe, which is ice cream "drowned" in espresso and Frangelico liqueur. It only requires three ingredients and 2 minutes work.
Cure for the Common Kir
Mommy's little summer secret . . .
Lemon and Sherry Spritzer (aka Rebujito)
Licor de canela
In Portugal I had the most wonderful cinnamon liqueur imaginable. Since I have been back in the States I have not been able to find anything like it. So I decided to make some. With help from a friend we translated a basic recipe we found on the web; it called for brown sugar and an unspecified (but had to be very small) quantity of orange juice. I am adding my own additions of orange peel and ginger with light muscovado sugar instead. For this batch I used Asbach, but would probably select a lighter brandy next time.
Grownup Jellied Espresso Shots
Inspired by our habitual close to every Italian meal, this was next in the coffee concoctions. This espresso jello shot recipe is delicious!
Almost Unadorned Ricotta
I don't want to sound flip with this recipe, but reeeeally good ricotta should shine. To fancy up the presentation you could grate the tiniest bit of Meyer lemon zest over top just for show.
Sugar pie
This is a traditional pie recipe from Quebec. The filling is simple, with maple sugar, cream and flour. It turns into a custardy, sweet maple fudge filling.
Nut Tart
My Norwegian Grandma used to make this tart with Walnuts, because they grew on her trees, but it is also very good using chopped pecans or sliced almonds.
Coconut Oil Poundcake With Almonds and Lime Zest
Virgin coconut oil works beautifully in this poundcake, yielding a loaf with a tight, golden crumb and gentle coconut fragrance that is enhanced with lime zest, almonds and a grating of fresh nutmeg.
Orange Buttermilk Sherbet
This is inspired by Mrs. Rombauer's "Buttermilk Sherbet" in her 1943 edition of "The Joy of Cooking." Did you know that the full title of The Joy then was "The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat"? Those "casual culinary chats" are one of many things that make this volume so delightful. Regarding Buttermilk Sherbet, which calls for crushed pineapple to flavor it, Mrs. Rombauer reported in 1943, "This remarkable combination has come into favor." While the pineapple, I'm sure, is lovely, I wanted something a bit more vibrant. Another change I made is to leave out altogether the raw egg white called for in that recipe. I have no doubt that the eggs I buy are perfectly safe but, deciding to proceed with caution, I've followed Mrs. Rombauer's basic rule for her other (non-buttermilk) sherbets, to use gelatin instead. Frankly, if you don't care for gelatin, you can probably leave it out altogether. An interesting problem presents itself with this recipe due to the differences in the buttermilk available today. I am quite certain that the buttermilk the dairies deliver to our grocery stores in 2011 -- a "cultured lowfat milk product" -- is quite different from what the dairies delivered to the doorsteps of Americans in 1943. To get a better consistency in this sherbet, I've added a touch of full-fat coconut milk. It scents the sherbet very lightly, and gives it a great "mouth feel." The liqueur is the only sweetener. I use my own ratafia, which provides bright coriander notes, but any commercial orange liqueur would do fine (as would limoncello or whatever other flavored liqueur you believe would pair nicely with the orange). See my notes below, at the end of the instructions, if you don't have a suitable liqueur on hand. Enjoy!!
"Kazan Dipi" a.k.a. "Bottom of the Pan"
This fresh rosewater tasting cream recipe has the burned sugar flavour and is very popular in Northern Greece. The name Kazan Dipi means "Bottom of the Pan".
Macerated Raspberries
This macerated raspberries recipe is so easy and so delicious. The Grand Marnier makes them a little boozy. Use them to top ice cream, cake, or any sweet treat.