Dessert
3885 recipes found
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Chocolate Banana Bundt Cake
Chocolate and bananas come together in this simple, moist bundt cake.
Ginger Cheesecake Cookies
Three types of ginger — ground, fresh and crystallized — run through these flavorful cookies with a secret. Hidden inside is a creamy cheesecake filling that readily complements and tempers their spicy bite. Skip the crystallized ginger, if you like, but it really makes them pop, as does a finish in brightly colored sanding sugar. If you have only regular white sugar, they’ll still be stunning.
Matcha-Black Sesame Shortbreads
Toasty black sesame and bittersweet matcha come together in this not-too-sweet holiday cookie. The two doughs are pressed and rolled together to make an impressive slice-and-bake shortbread that’s also a cinch to prepare ahead. Make and freeze the logs whenever you like in advance of the holidays, then simply thaw and bake for effortless hosting.
Iced Peppermint Cookies
Flavored with peppermint extract, these zingy shortbread rounds — a visual riff on black and white cookies — have an especially bright, buttery flavor that’s echoed in the icing. The red and white glaze recalls candy canes and Starlight mints, but feel free to play with different colors when decorating these. Or skip the glaze entirely for an easy-to-make minty cookie with a more classic appearance.
Bûche de Noël Cookies
These rolled cookies are inspired by chocolate rugelach but are sliced to look like mini Yule logs. Cacao nibs and coarse sugar finish the outside to give these tender treats a little bit of crunch. A dusting with powdered sugar is optional, but makes them look extra festive, like part of a snowy scene.
Rum-Buttered Almond Cookies
Nutty, buttery and a bit boozy, these festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.
Holiday Rocky Road
Rocky road might be synonymous with ice cream in the United States, but, in Australia and Britain, it’s a fudgelike candy made by stirring any assortment of marshmallows, dried fruit and nuts into melted chocolate. (In Australia, gummy candies also feature.) This recipe relies on the subtle aroma of speculoos cookies, spice drops and pumpkin pie spice to evoke the holidays. You can also use it as a guide to utilize leftovers from gingerbread house decorating: Swap the cookies for broken gingerbread and the marshmallows and gumdrops for any chewy candy.
Lemon-Turmeric Crinkle Cookies
Delivering warmth from turmeric and brightness from lemon zest, these golden crinkled cookies feel (and look) like sunbeams breaking through clouds. Imagine powdered doughnuts run through with Fruit Loops cereal milk on a Saturday morning. In fact, these soft, crisp-edged cookies are lovely for breakfast, but don’t restrict their bright, sunny disposition to a specific time of day: Pair them with a glass of milk or cup of herbal tea, whether as an afternoon pick-me-up or a not-too-sweet finish to any meal.
Orange Ricotta Crepes
Knowing how to make crepes is a great back-pocket trick, letting you whip together a lovely dessert (or breakfast, or even afternoon snack) in not very long at all. This orange-ricotta version is best prepared in advance, even the day before. (If you do, stack crepes, wrap and refrigerate.) Count on one or two crepes per person. Spread each with filling and fold into quarters well in advance of serving.
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Rocky Road
With chocolate, crunchy biscuits, chewy fruit, and fluffy marshmallows packed into every bite, this easy one-bowl treat is sure to satisfy any sweet tooth.
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Ginger Spice Brownies
A complex blend of spices complements the rich chocolate and adds a warmth that’s perfect in the colder months.
Stained Glass Cookies
These stunning cookies would be a gorgeous addition to any holiday cookie assortment, and they are not much more difficult than any roll-and-cut cookie. The cookie base is lightly sweetened and tender, thanks to powdered sugar and an extra egg yolk, and the glass-like centers are made from crushed hard candies that melt in the heat of the oven. Use a few different colors of candy for a tie-dye effect or single colors for a bolder look. Feel free to use any shaped cookie cutter you like — just make sure they are large enough that there is space to cut out a good-sized hole in the center. Featured in: Can You Find Awe in Christmas Cookies?
Old-Fashioned Shortbread
The classic cocktail transforms into a cookie here, with bourbon-soaked cherries and candied orange studding buttery shortbread. Balancing that fruity sweetness are sliced almonds, which give the rounds extra crunch and richness. To fully capture the spirit of an old-fashioned, the dough gets a final egg wash with whiskey on top. Keep a log of this slice-and-bake shortbread in the fridge to prepare fresh batches over a couple of days or bake them all at once and save the rest in an airtight container.
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Pumpkin Chiffon Pie
This mousse-like pumpkin pie gets its light, airy texture from meringue.
Cranberry Ricotta Cheesecake
Jammy tart-sweet cranberry sauce gives way to cheesecake fluffy with ricotta, which also gives this dessert a fresh-cheese milkiness that pairs perfectly with the tart fruit. Citrus zest and juice tie all the flavors together and give the whole dessert a holiday party vibe. The filling comes together quickly in a food processor, which purées the ricotta to smoothness. You can skip the cranberry topping to enjoy this cheesecake any time of year. Simply serve it on its own or with any fruit that’s in season. Despite the precautions taken in the recipe below, the top still may split and that’s OK. The cheesecake will still taste great and the cranberry topping will hide the cracks.
Ina Garten’s Pumpkin Mousse Tart
This dessert, featured in “Barefoot Contessa Family Style” (Clarkson Potter, 2002), was inspired by a pumpkin mousse that my mother had made for years for Thanksgiving. It’s lighter and much more flavorful than that cloying old pumpkin pie. People really do go nuts for it.
Coffee Jelly With Salted Caramel Whipped Cream
Topped with dollops of freshly whipped salted caramel cream, this soft Japanese coffee jelly makes the perfect post-dinner pick-me-up — and is essentially a sweetened espresso in jiggly form. For some contrast to the jellied and creamy textures, the dessert is topped with a sprinkle of crunchy flaky salt as well as cacao nibs. It’s a great dessert to prepare in advance and assemble in front of your guests. For some extra zhuzh, you can douse the cubed coffee jelly in flavored liqueurs, like coffee, orange or chocolate – and you’ll get bonus points for using dainty little coupe glasses!
Spice Cake With Cream Cheese Frosting
This cozy spice cake is a one-bowl wonder. Made with oil, the cake stays moist for days and has a soft and fluffy texture. It is generously spiced with the usual warm-spice suspects: cinnamon, ginger, nutmeg and cloves, plus a little bit of peppery allspice. If you stock cardamom in your pantry, it wouldn’t be out of place either. The cake is delicious on its own, with just a dusting of powdered sugar on top, but cream cheese frosting is a classic topper that offsets the spiced cake wonderfully and looks great too.
Pumpkin Spice Honeycomb Cake
This take on bánh bò nướng, a classic Vietnamese dessert, is spiced with comforting fall flavors and doused in white chocolate — and integrates pumpkin purée. Also known as honeycomb cake, this dessert has a dense, chewy interior, with a crusty exterior that makes it so snackable. Besides the irresistible flavor and texture, the recipe offers a delicious gluten-free option for your dessert table. The batter requires a few rounds of straining through a large fine-mesh sieve, so make sure to set up your work station for success, with two large bowls that can accommodate the batter. Try to not overmix, and use gentle stirring motions to prevent too many bubbles forming in the batter. A reliable nonstick Bundt pan will make unmolding the cake a breeze.
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Apple Slab Pie
With a lightly sweetened and subtly spiced filling of tender apples and a crisp, flaky crust, this large-format apple pie is sure to be the star of the show.
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Sweet Potato and Apple Crumble Pie
This punchy fall dessert will satisfy both the apple pie and sweet potato pie lovers in your life.
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Sangkaya Faktong (Thai Kabocha Pumpkin Custard)
The Thai dessert sangkaya faktong features a creamy pandan-scented coconut milk custard cooked inside a kabocha squash—aka a kabocha pumpkin—until tender. This recipe swaps the traditional steaming for baking, for sangkaya faktong with a more intense flavor. Once sliced into wedges, it’s even better than pumpkin pie.
Sour Cream Pound Cake
This pound cake — with its fine, tender texture and inviting, rich vanilla flavor — gets its height from the mixing method, the number of eggs and the reaction between the sour cream and baking soda. The sour cream, less dense than cream cheese, also adds some tanginess. Be sure to take your time when creaming the butter and sugar so the air pockets that are created will expand and cause the cake to rise in the oven.The cake can be baked in a bundt pan or a tube pan. It’s perfect just as it is, but feel free to add the simple glaze or serve with a scoop of ice cream.
Cranberry Pudding
Think of this dessert as a more colorful, autumnal version of banana pudding. This pudding uses cranberries in place of bananas as its main flavor component. With layers of tart, silky cranberry curd, dollops of sweetened whipped cream and soft vanilla wafers tucked between, it’s a dessert to remember. At first glance, the number of steps might seem intimidating, but all you’re really making from scratch is the cranberry curd, which simply involves blending the simmered cranberries, mixing them with eggs and butter, then cooking until thickened. Serve the pudding cold, scooped into dainty little serving bowls.