Dessert Posts
Chocolate Cream Pie
I should admit: I have a special spot in my heart for old-fashioned desserts—especially if it’s the kind of thing that you’re likely to find in the spinning dessert case at a 1950s-style diner. This pie totally fits the bill.
Chocolate Caramel Tartlettes
So, last month, you might remember that Bon Appetit invited us to head down to New York City for its Holiday Bake-Off Party. After what seemed like an endless amount of fretting (I mean, come on: One of the judges was pastry chef Francois Payard), I settled on making my favorite Chocolate Caramel Tart in miniature form.
Making Springerles and Other Molded Cookies
Springerle are pretty German cookies that are usually made around Christmas. Some of the oldest springerle molds are actually traced back to the 14th century.
Caramel Fudge Bars with Cinnamon Shortbread Crust
These bars are one part candy, one part cookie. For this recipe, cinnamon-laced brown-sugar shortbread is draped in a rich fudge topping that’s half chocolate ganache, half dulce de leche.
Chocolate Stout Layer Cake
Be still my little mouse heart: This is the best chocolate cake I’ve ever made.
Apple Pie in a Glass
I’d like to introduce you to my new favorite milkshake. I can’t take credit for this idea. It’s my version of the Apple Cider Milkshake I had at the Ben & Jerry’s in Salem the other day, while I was waiting for The Angry Chef to pick me up on a rainy day.
Brown-Sugar Pumpkin Cheesecake with Chocolate-Shortbread Crust
This cheesecake is like pumpkin pie dressed up in velvet. It has all the delicious, spicy autumn flavor of traditional pumpkin pie—coupled with the dense creaminess of cheesecake.
Italian Prune Plum Crumble
I have to admit: Until recent years, I was scared to death of these little things. Are you kidding me: “Prune” in the same sentence with “dessert?” No, thank you. I didn’t get over it until well into my late twenties. And I’m still kicking myself that it took me that long.
Chocolate Caramel Tart
This tart is like a grown-up candy bar, in decadent tart form. The cookie crust is crisp and buttery. The caramel is creamy with just a little tang from the addition of a dollop of craime fraiche. The chocolate ganache is velvety and rich.
No-Cook Strawberry Ice Cream
You can make this easy, no-cook strawberry ice cream in your blender. (No ice cream maker required!) The hardest part is waiting for it to freeze.
