Dessert
3842 recipes found
Mango Frozen Yogurt
Even though this isn't a true "froyo" it's an awesome healthy dessert that's fast and easy. The consistency should be similar to a soft sorbet. If it's too runny, add more frozen mango chunks. If it's too thick, add more yogurt.
Poppy Seed Cake
Though the ingredient list of this cake is simple and pantry-driven, its prodigal use of poppy seeds makes it shine. Brought to The Times by Joan Nathan in 2009, this archival recipe from the Strawbery Banke museum would have been a more time-consuming endeavor when poppy seeds were harvested by hand, before they were widely available at American supermarkets. Ms. Nathan’s easy recipe calls for store-bought poppy seeds, rehydrated and plumped in hot milk, and whips egg whites with an electric mixer until fluffy to ensure airy results. Less labor-intensive than its original self, it’s just as delicious today – and, like the best family recipes, it’s timeless.
Frozen Mocha
Do you love chocolate and coffee blended into an icy cold drink as much as I do? if so, you'll love this decadent summertime frozen mocha treat recipe.
Maple Watermelon Sherbet
This is a refreshing dessert that is richer than a sorbet, but lighter and healthier than an ice cream. Reducing some of the watermelon puree allows you to concentrate the watermelon flavor and means you don't have to use much additional sweetener. Maple syrup as a sweetener imparts a nice depth of flavor, but any sweetener, from sugar to agave, will work. If you are up for experimenting, you can feel free to swap out the half and half and use heavy cream (for a creamier product) or Greek yogurt (for a lower-fat one) instead.
Foolproof Ice Cream
After making Ice Cream Recipes that didn't turn out well, I dug into the science of making ice cream. This recipe is for vanilla, but you can make any flavor.
Grilled Mint Julep Peaches
One of my favorite summer libations was the inspiration to this summery southern-style dessert.
Boozesicle
Well, I make popsicles for a living, mostly non-alcoholic. But there's nothing more refreshing on a hot summer night than a cocktail on a stick...that's right baby, frozen popsicocktails!!
Maple Tuiles
This recipe is adapted from the Maple Curls recipe from my mom's edition of the Joy of Cooking (it's not in the new one, though I can't possibly fathom why). They are super easy and I make them all the time, and they are also the cookies I made for Amanda when I first met her!
Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble
Dehydrated strawberries can be found at health-food stores and at specialty-food stores like Trader Joe's. They add a concentrated sweetness and acidity to the crumble, but if you can't find them, no one will know they're missing.
Rhubarb Raspberry Cobbler With Cornmeal Biscuits
Rhubarb is often paired with strawberries, but in this cobbler it courts a new dance partner, the raspberry. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel these off as you would those of celery. The cornmeal in the biscuit dough will nicely offset the nubbiness of the raspberry seeds. You can eat it warm from the oven, smothered in heavy cream for dessert, then spoon up the leftovers cold the next morning for breakfast, topped with yogurt.
Fresh Strawberries With Almond Crème Anglaise
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you’re on your 10th quart, it’s time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Vegan Chocolate Cupcakes
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Oatmeal Crème Brûlée With Almond and Orange
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. “Putting salt and sweet together is always going to be successful,” Mr. Burke said. “That’s the classic candy bar trick.”
Banana Bread
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.
Simple Bread Pudding
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Bread pudding makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Noodle Pudding
Noodles, which routinely find themselves saved as leftovers in the back of the refrigerator, can easily be converted into dessert. Milk, butter, cinnamon and eggs combine for the custard that surrounds the cooked pasta, and the whole dish is topped with raisins. If you don’t like raisins, almost any dried fruit — cranberries or cherries, for example — would be a nice substitution.
Tangerine Sherbet
This sherbet reminds me of long-ago Creamsicles and Orange Juliuses at the mall, but it has a bright juiciness I don’t remember from my childhood.
Red Velvet Cake
This is a cake to stop traffic. The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany. The color, often enhanced by a full bottle of food coloring, becomes even more eye-catching set against clouds of snowy cream cheese-mascarpone frosting or ermine (also known as boiled-milk) frosting, like a slash of glossy lipstick framed by platinum blond curls. Even the name has a vampy allure: red velvet. These days this Southern favorite is found in just about every bakery, but perhaps for a special occasion (like the very red and white Valentine’s Day) you could try your hand at baking it.
Cream Cheese-Mascarpone Frosting
Cream cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake. This version calls for freshly whipped cream, cream cheese and mascarpone, which makes an impossibly satiny and cloud-like frosting that is lighter, silkier and a bit less sweet than the plain old cream cheese sort. You're going to lick the spatula clean.
Pie Crust
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust (such as apple, cherry or blueberry), double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Hazelnut Baklava
Flat-and-Chewy Chocolate-Chip Cookies
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
Thick-and-Gooey Chocolate-Chip Cookies
These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand. In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare). Each recipe was tested more than a half-dozen times, so please grant us some generosity. Note that this version uses baking powder and the balls of dough are considerably larger.
Thin-and-Crisp Chocolate-Chip Cookies
Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)