346 des pe recipes

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.

So delicious and much less greasy than your deep-fried ones.

A very creamy and rich ice cream with 25% butterfat. Store in a deep freezer for best results.

Rich chocolate stout ice cream made with dark beer, cocoa powder and honey. Homemade custard-based ice cream with deep chocolate flavor.

Fudgy chocolate brownies amped with instant coffee for deep mocha flavor, studded with walnuts, and finished with optional creamy coffee-cream-cheese frosting.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Two-meat Sunday chili with cubed sirloin tip and ground beef, three cans of tomatoes, chili beans, wine, and a generous spice rub. Cook, cool, reheat for deep flavor.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.