Dessert Recipes

Coconut pani squares, a Sri Lankan sweet of crisp fried dough cubes tossed in coconut treacle syrup, pressed into a block and cut into chewy-crunchy squares. Sticky, golden, and lightly caramel.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Five-ingredient chocolate peanut crunch ice cream made with chopped chocolate-covered peanuts churned into a simple cream and milk base. No-cook custard for an electric ice cream maker.

Deluxe brownies bake up fudgy and rich with a glossy, crackly top, thanks to a long beat of eggs and sugar. Made with real melted unsweetened chocolate, they're a simple six-ingredient batch worth the bowl.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Famous peach pound cake folds fresh chopped peaches and sour cream into a buttery, vanilla-almond pound cake batter baked in a tube pan until golden and tender-crumbed.

Cranberry cake wreath bakes a tart-sweet cranberry and orange batter in a ring mold for a festive holiday centerpiece. Fresh cranberries pop against an orange-scented crumb, with walnuts for crunch.

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

Silky pumpkin mousse pie made with whipped egg whites, evaporated skim milk, and a hint of orange zest. A no-bake holiday dessert that's lighter than traditional pumpkin pie.

Two-layer banana cake studded with chopped Butterfinger bars, spiked with dark rum, and coated in a glossy semisweet chocolate ganache. A showstopper that can be made 2 days ahead.

I would definately say that this is a good recipe to try out, very good and unique.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

A rustic blueberry pie baked right in a cast-iron skillet with a golden pastry lid and no bottom crust. Just 5 ingredients and 30 minutes from stove to table.