Dessert
3901 recipes found
Roman Holiday Granita
In Italy they don’t celebrate Thanksgiving. But they have plenty of holidays and saints days of their own. In Rome they’ve seen plenty of pilgrims, fortunately not the ones we got stuck with. As a card carrying member of the Calvin Trillin Spaghetti Carbonara for Thanksgiving Club, I chose granita as dessert. The first time I tasted this was in Tazza D’Oro in Rome. As you approach Piazza Rotunda from the east the most heavenly coffee smells surround you. Your nose will lead you to Tazza D’Oro, so you don’t need directions. At TDO you will be served this refreshing coffee based confection in clear plastic cups, but if you want to tart it up for the holiday serve it in glass mugs. Now, back to the via Veneto… - pierino
Poached Pears in Red Wine
Jeff Potter enjoys the science of cooking, which is why he wrote, “Cooking for Geeks: Real Science, Great Hacks and Good Food.” For a combined dessert and science experiment, Mr. Potter suggests poaching pears, which causes changes in the structure of the fruit’s flesh, breaking down cell walls and affecting the bonds between neighboring cells to create a softer texture that’s infused with the flavor of the poaching liquid. While you can get away with poaching pears that are a little underripe, you can also encourage pears to ripen by storing them in a paper bag.
Tall and Creamy Cheesecake
This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.
Dark As The Night Truffles
I don't really do much by the way of candy. Except for truffles. When I studied abroad in Paris, we were each allotted a certain amount of "cultural money" to spend on cultural experiences and improving our language over the course of the semester. Most people spent a lot of time in museums, etc. I went to my fair share of museums, but a large chunk of my money went to a wine tasting class, buying cookbooks, and a chocolate making class at La Maison de Chocolat, where I took copious notes as I learned to make a perfect chocolate ganache. The trick, really is all in the quality of chocolate, and in the stirring technique. I like my truffles quite simple, with plain dark chocolate. You can also flavor them by simmering the cream with cinnamon sticks or zest or other flavorings for a few minutes, then straining it and letting it cool before proceeding. - fiveandspice
Pumpkin Bark
I absolutely love the flavor of pumpkin and pumpkin spice. All fall long I drink pumpkin spice coffee and treat myself with pumpkin bread and muffins. But despite my love for pumpkin flavors, I'm not a fan of pumpkin pie (mostly the texture). So I came up with this pumpkin bark as a way to indulge my sweet tooth with that great pumpkin spice flavor without having actual pumpkin pie. This would also be good with the addition of pecans or almonds for crunch.
Spooky Witches' Hats
My inspiration for holiday themed baking is my mom. As a child, my mom made everything from homemade Easter candy for our baskets to ornate Christmas cookies, without a cutout in sight. I saw this recipe in the Frango cookbook by Macy's and instantly thought this looked like a creation of my mom's. With a few adaptations of my own, this treat is sure to become a favorite. With just three ingredients, you will be ready to make these at the drop of a ... you got it! ( Minimal assembly required)
Spiced Cocoa Coffee Beans
This recipe is based on the traditional chocolate covered espresso bean (Cocoa coffee beans). Here, I have added a spicy coating to bump up the flavor.
HARRY POTTER'S PUMPKIN PASTIES
My boys discovered this recipe on an internet search for Harry Potter recipes. Harry Potter eats these treats on the Hogwarts Express. They are, indeed, little pumpkin pastries. This is a very simple recipe - the original calls for store bought cookie dough, but I thought I'd jazz them up a bit by using Mrs. Larkin's "Best Chewy Sugar Cookie" recipe.
Quinoa Oat Apple Crumble
Apple crumbles can be tricky, because the apples tend to dry out in the oven. The way to avoid this problem is to bake them until thoroughly softened before you finish them with the crumble.
Snow White's Apple
My mother always made candied apples for Halloween. She made a huge batch for the neighborhood kids every year. She added red food coloring to make them bright red. I decided that the apples were gorgeous as nature intended so I left that ingredient out. This is so simple it is hardly a recipe...but it is a solid tradition. (the candy thermometer was my mother's at least 40 years ago). I used winesap apples, a US heirloom variety. The trees on our property are over 100 years old. - dymnyno
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