Dessert
3885 recipes found
No-Bake Cheesecake
As its name suggests, this creamy no-bake cheesecake indulges your dessert cravings without the need to turn on the oven. If you find baking a traditional cheesecake daunting, this version comes together without having to fuss with a hot water bath, or worry about the finished cheesecake cracking. For the crust, graham crackers are combined with butter and brown sugar, with the food processor doing all the work for you. A combination of cream cheese, sour cream and whipped cream makes for a lighter, more airy cheesecake that holds its structure. To ensure the filling is smooth with no lumps, start with very soft bricks of cream cheese, removing them from the fridge at least 2 hours before making the filling. Give the cheesecake 24 hours to chill and set; your future self will thank you for it as you slice into it. Serve simply as is, or top with fresh fruit and additional whipped cream, if you like.
Big Crème Brûlée
The classic French dessert throws off its formality in favor of family-style fun. You can use the broiler or a torch to caramelize the sugar on top — just make sure the dish is fully chilled before this final step so you don’t scramble the voluptuous, vanilla-flecked custard.
Layered Chocolate Mint Bars
A chocolate mint is a very fine way to end an evening, whether it’s wrapped in shiny foil and dropped with the check or found perched upon a fluffy hotel pillow, waiting patiently for your return from a luxurious dinner. So why not make it the main event? In this large-format version, it shines as a stand-alone dessert — somehow simultaneously rich and refreshing, thanks to an infusion of fresh mint and crème de menthe. The nostalgic flavor combination is evergreen, but it also shouts “holiday!” enthusiastically from the rooftops, satisfying a festive crowd in all its generous glory. Lay this dramatic slab on your table after an indulgent meal and invite your guests to cut slices as they please, revealing elegant contrasting layers. Stash any extra in the freezer for an especially refreshing bite!
:max_bytes(150000):strip_icc()/20241211-SEA-MincedPies-AmandaSuarez-Hero1-32-d1dca70ebf8748778227a2dfda9b872a.jpg)
British Mince Pies
This holiday season, take the time to make your own British mince pies, which have a boozy mixture of grated fresh apples, dried fruit, brown sugar, and citrus.
:max_bytes(150000):strip_icc()/20241203-SEA-LemonSugarCookies-RobbieLozano-Hero1-78-e4db66a0929c438db1d6223a5bfced9c.jpg)
Lemon Sugar Cookies
Using lemon juice and zest in both the cookie dough and sprinkled over the glaze gives these slice-and-bake sugar cookies a bright citrus flavor.
Chocolate Cherry Magic Cookie Bars
Magic cookie bars, seven-layer bars and Hello Dolly bars are all variations on a theme: a buttery graham cracker crust topped with sweetened condensed milk, coconut, nuts and semisweet chocolate chips (sometimes with butterscotch chips thrown in, too). This version ups the chocolate factor by adding a bit of cocoa to the crust and lots of bittersweet chocolate to the topping. A sprinkle of dried cherries at the end adds a much-needed punch of bright, tart flavor, making these the perfect afternoon pick-me-up or lunchbox treat. Add a bit of flaky salt to the top to make these extra craveable.
Pistachio Martini
In Boston’s North End, the pistachio martini is a common menu item, made with pistachio liqueur and vanilla vodka and then garnished with chopped pistachios. The origins are hard to pin down, but many believe the cocktail came about because of Boston’s strict liquor laws, which often inspire mixologists to get creative with flavored liqueurs. This recipe is based on the pistachio martini served at Caffé Vittoria, open since 1929, and it embraces the best parts of a pistachio dessert: rich and creamy, with plenty of bold pistachio flavor that’s accented by vanilla. Serve this at the end of a holiday dinner party as dessert in festive martini glasses that can hold at least 5 or 6 ounces.
:max_bytes(150000):strip_icc()/20241007-SEA-OatmealRaisinCookies-FredHardy-Hero-94-70645ebdd8c540488081305b4cfc6e19.jpg)
Oatmeal Raisin Cookies
Packed with hearty rolled oats and plenty of raisins, these oatmeal raisin cookies are simultaneously soft and crisp, with slightly chewy edges and warm notes of cinnamon and freshly ground nutmeg.
:max_bytes(150000):strip_icc()/20241210-ClassicPoundCake-AmandaSuarez-01-369d897deb5f4508b0caf96496bcc080.jpg)
Classic Pound Cake
Sliced and served in thick slabs, this velvety-soft pound cake is perfect on its own, but is also wonderful dusted with powdered sugar, dollops of whipped cream, or served with fresh fruit.
:max_bytes(150000):strip_icc()/20241209-CranberryCrumbleGalette-Melati-Citrawireja13-06dcc7a45c51479c8c203fb8e970c4b5.jpg)
Cranberry Crumble Galette
This simple cranberry crumble galette is sweet and tangy, with a satisfyingly crunchy brown sugar crumble. Plus: You can make it ahead.
Sticky Date and Pecan Pudding
This sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. A light, airy batter is topped with a layer of pecans, butter, date molasses, sugar and water. As the cake batter rises, the butter and sugars dissolve and settle on the bottom of the dish to create a moist cake crowned with perfectly roasted pecans and a rich toffee sauce beneath. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavors in every bite. While you can bake it all in one go, this recipe is designed for convenience, so you can assemble it ahead of time then pop it into the oven to bake while you enjoy your meal. This ensures it’s served at its best, warm and fresh from the oven, as this cake is at its most delicious when the sauce has just stopped bubbling beneath.
:max_bytes(150000):strip_icc()/20241126-SEA-AmarettoSourLemonBars-VyTran-Hero-19-2835ac6f33704cee82ef667425359b0f.jpg)
Amaretto Sour Lemon Bars
Top buttery shortbread with a sharp amaretto-spiked lemon curd, swoops of pillowy Italian meringue, and syrupy cherries for a zesty dessert.
Saffron Bun Cake ("Saffransbutterkaka")
Saffron buns filled with a sugar-butter mixture and baked together in a springform pan to resemble a cake. Perfect for holiday mornings.
:max_bytes(150000):strip_icc()/20220314-maja-blanca-rezel-kealoha-27-cropped-6f2f3ef6f4004e0386c96e7119efe24a.JPG)
Maja Blanca (Filipino Coconut Pudding With Corn)
Sweet corn and creamy coconut star in maja blanca, a luscious Filipino dessert.
Cookie Butter Blondies
Speculoos cookie butter elevates this otherwise simple recipe for blondies. Packed with brown sugar and browned butter, these cookie bars are rich, caramelly and chewy. Shredded coconut adds a bit of toasty depth that pairs beautifully with the lightly spiced cookie butter, and a generous amount of salt helps these blondies from being cloyingly sweet.
Nutella Tres Leches Cake
The dreamy, moist dessert is surprisingly light and airy thanks to the chocolate sponge cake. Cocoa powder bloomed in hot coffee gives the cake a rich, deep chocolatey flavor. Traditionally, tres leches cakes are made with a vanilla cake soaked with condensed and evaporated milks and heavy cream or whole milk. In this lush chocolate version, we replaced the condensed milk with chocolate hazelnut spread and whisked that into evaporated and whole milks and heavy cream for a big hit of chocolate and hazelnut flavor. The cake gets finished with a delicious and light chocolate hazelnut whipped cream with chocolate sprinkles.
Junior’s Cheesecake
In 1950, the year Junior’s opened on Flatbush Avenue in Downtown Brooklyn, founder Harry Rosen spent months with the Danish-born baker Eigel Petersen developing what would become one of the most well-known New York-style cheesecakes in the country. This recipe puts the cake in cheesecake: A soft, thin bedding of ethereal sponge cake, flavored with a whisper of lemon extract, supports the light but dense, dreamily smooth cream cheese layer. Alan Rosen, Harry Rosen’s grandson and now the owner, shared the restaurant’s recipe, which has been adapted here for home ovens. Though Junior’s cheesecakes are classically blonde, sometimes light golden, this one gains a deeper hue on top, which is not only okay but delicious, Mr. Rosen said.
Vanilla Cake With Cookie Butter Frosting
Spiced speculoos cookie butter is delicious straight from the jar, and in this cake it makes the perfect addition to a quick and easy buttercream frosting. The plush dark brown sugar and vanilla cake is just as easy to make and is extra moist thanks to a generous amount of sour cream. This cake keeps well on the counter for a few days, loosely covered, although it’s so snackable you shouldn’t be surprised if it doesn’t last that long.
Chocolate Banana Muffins
Overripe bananas find another happy home nestled in these super-moist, chocolatey muffins. These muffins teeter between breakfast and dessert thanks to the addition of semisweet chocolate chips. For an extra special treat, warm halved muffins in a skillet with a pat of butter and sprinkle with a bit of kosher salt. A swipe of cream cheese wouldn’t hurt either. Freeze overripe bananas peeled in order to make baking with them even easier. Let them thaw first and then stir any liquid back in before measuring the mash.
:max_bytes(150000):strip_icc()/20241203-SEA-YeastedCoffeeCake-DebbieWee-Hero1-29-698ca5c2651b4e54b9352fbca0e9e824.jpg)
Classic Yeasted Coffee Cake
With its tender crumb, sweet cinnamon filling, and toasted pecan topping, this yeasted coffee cake is a delicious and much anticipated part of our family’s holiday traditions. It’s tender and subtly sweet, with a soft, springy crumb.
Cinnamon Toast Cookies
Buttery-sweet like cinnamon toast in the snackable size of a crouton, these lovable cookies are quick to make and quicker to eat. Start by coating cubes of white bread in a mixture of melted butter, sugar and cinnamon. For a slightly more grown-up flavor, use a pumpkin-spice blend instead of straight cinnamon. As the cubes bake, the bread toasts and the sugar caramelizes. Then sprinkle with more cinnamon sugar for sparkle and crunch. Enjoy by the handful, over ice cream or in a bowl of milk by the spoonful. Or give them to friends and watch them smile wide, then grab another.
Apple Hand Pies
These perfectly portable hand pies are made with standard pie dough ingredients, but the method is slightly different. In order to create puffed, layered, super-flaky pastry, the dough is rolled out and folded multiple times in order to create thin layers of butter that melt and create steam in the oven. This step is somewhat unnecessary when it comes to baking pies in pie plates because the filling would prevent major puffing anyway. A hand pie is baked free form, so it has all the room in the world to puff up. These are lovely and just sweet enough, but if you’d like to dress them up a bit, combine 1 cup of powdered sugar, 1 to 2 tablespoons of whole milk, and 1/2 teaspoon vanilla and drizzle before serving.
Kaab el Ghazal (Gazelle Horn Cookies)
Kaab el ghazal, also known as gazelle horns, are cookies beloved by many Moroccans and are typically shaped like a crescent, mimicking the curve of a gazelle's horn. They are made from a fragrant almond-based dough, flavored with orange blossom water and a hint of cinnamon. In this version, the dough is coated in sesame seeds before baking, giving these gluten-free cookies a distinctive nutty flavor and a subtle chewy texture that contrasts beautifully with the soft, aromatic filling inside. Often enjoyed with tea, these cookies are a staple during special occasions and celebrations such as Eid al Fitr, which marks the end of Ramadan. Traditionally, blanched almonds are ground at home in a food processor, but this recipe simplifies the process by calling for store-bought almond flour.
Biscochitos
Even as New Mexico’s official state cookie and an important Christmas tradition in Hispanic and Latin American cultures, biscochitos might not seem to have anything outlandish or fancy about them, at a glance — that is, until you take a bite. Full of dynamic flavor and a delicate texture that is so pleasant to eat, over and over again (they’re hard to resist), these anise-studded, orange-and-vanilla-scented bites are perfect to package as a gift, to leave out for guests to snack on or to serve alongside cajeta ice cream or a rich butterscotch pudding as part of an important holiday meal. You might also try them alongside your favorite celebration drink, like rompope, ponche or a simple hot chocolate.