For Sweets Index


Serious Eats' Caramel Sticky Buns

Caroline Russock 13 comments

A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida. It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself. More

From the Blender: Pumpkin Spice Smoothie

Carolyn Cope 6 comments

In a post-Thanksgiving food coma, it can be tempting to give up on pumpkin altogether for a while. But that would be a shame, because pumpkin has so much to offer in both the flavor and nutrition departments. This healthy smoothie hits all the right flavor notes for a pumpkin dessert, but it hits them lightly. It's a nice way to carry on with the spirit of the season while being good to your body. More

Gluten-Free Tuesday: Mini-Coffee Cakes

Gluten-Free Tuesday Elizabeth Barbone 6 comments

Those little cellophane-wrapped Drake's cakes were always my favorite before going gluten-free. Unlike most coffee cakes, which have a dense, heavy crumb, Drake's is light; the texture similar to a moist sponge cake. And that delicate texture proved the hardest part of creating this gluten-free version. But eventually, they came out just right. More

Classic Apple Crisp for Thanksgiving

Carolyn Cope 3 comments

This dessert is the most perfect, uncomplicated apple crisp for which you could ever give thanks. More

Brown Butter and Sage Sweet Potato Casserole

Bravetart 20 comments

I can not possibly put down enough words of praise of this dish. I won't even try. Instead, I will say this: it is the best thing I have ever made. (And I have made a whole lot of stuff!) More

Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie

Gluten-Free Tuesday Elizabeth Barbone 23 comments

I knew that creating a dairy-free pumpkin pie filling would be relatively easy. I could swap gluten-free rice milk* for the dairy used in a traditional pumpkin pie recipe. But instead of using a dairy-free milk substitute, I wondered if the more flavorful coconut milk would be a better choice. If you've ever had coconut-pumpkin soup, you know that these flavors work incredibly well together. More

Gluten-Free Tuesday: Apple Cider Doughnut Pancakes

Gluten-Free Tuesday Elizabeth Barbone 8 comments

Adapting the pancake recipe was so simple, I can't believe I never thought of this before. I just used apple cider in place of milk, added cinnamon and nutmeg, and coated the finished pancakes with cinnamon-sugar. Sure, they aren't doughnuts but they're some of the fluffiest pancakes you'll eat. More

Gluten-Free Tuesday: Chocolate Chipotle Bacon Popcorn

Gluten-Free Tuesday Elizabeth Barbone Post a comment

Everything's better with bacon, right? Well...this popcorn is better with bacon. The salty/earthy, almost mineral notes of the bacon paired well with the chipotle and, surprisingly, the chocolate. More

Gluten-Free Tuesday: Pumpkin Whoopie Pies

Gluten-Free Tuesday Elizabeth Barbone 2 comments

Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to the filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling. I know many people don't share my affinity for the white stuff. More

Zero Proof: Pumpkin Pie Milkshake

Christianne Winthrop 5 comments

Some prefer the filling, others the crust, but everyone I know likes pie. I'm sorry if you're a crust person, because this milkshake is really for the filling people—those who enjoy scooping out the creamy, spice-filled custard from the pie, leaving broken crust shells all over the plate. It has all the flavor of a pumpkin pie without the hassle of a crust, oven, or cooling time. More

Gluten-Free Tuesday: Chocolate Chip Cookies for Two (or One)

Gluten-Free Tuesday Elizabeth Barbone 4 comments

I don't think there's ever a bad time for cookies but sometimes, even when the cookie craving strikes, I'm just not in the mood to bake an entire batch. While I often keep a stash of homemade dough in the freezer—scooped and ready to bake—sometimes that stash runs out. Enter the mini-batch cookie recipe. More

The Crisper Whisperer: The World's Second-Easiest Fig Dessert

Carolyn Cope 6 comments

Perfectly ripe figs are so jewel-like on their own that they hardly need any embellishment to make a perfect dessert. But run them under the broiler with a touch of vanilla and honey, and you'll take fig perfection to a whole new level in ten minutes or less. More

Bread Baking: Cinnamon Apple Sweet Rolls

dbcurrie 2 comments

The dough for these rolls isn't overly sweet. Too much sugar in a dough can result in a poor rise, so I kept the dough just slightly sweeter than usual. It was light, fluffy, and perfect for pulling off little bits to nibble on. The sweetness came from the sugar and cinnamon, while the apple added just a bit of tartness and interesting texture to the party. There were a few chewy caramelized bits of sugar around the outer edges of the rolls—a little bonus. More

Gluten-Free Nubby Apple Cake

Gluten-Free Tuesday Elizabeth Barbone 5 comments

The other day I stumbled upon my mother's collection of old recipes. I sat for a long time looking at recipe after recipe scribbled on thin pieces of paper or, in fancier cases, stiff recipe cards. One seasonal recipe grabbed my attention: Nabby Apple Cake. Nabby? Oh! I bet the writer meant nubby. The idea of a cake studded with apple pieces sounded good to me. And if my mom kept the recipe, it must be worth making. More

Gluten-Free Tuesday: Shortbread Cookies

Gluten-Free Tuesday Elizabeth Barbone 18 comments

Made with four simple ingredients—flour, sugar, salt, and butter—shortbread cookies seem like the baguettes of the cookie world. And like a crusty baguette with a warm meal, there's just something comforting about a good shortbread cookie. This comforting simplicity prompted me to offer 25 batches of homemade shortbread cookies to a recent fundraiser for food blogger Jennifer Perillo. Over the last few days, I've baked dozens of shortbread cookies for virtual strangers, and I learned a few things along the way about these simple cookies. More

Gluten-Free Tuesday: Funfetti Cupcakes

Gluten-Free Tuesday Elizabeth Barbone 8 comments

A few months ago, someone asked me to make a gluten-free version of Pillsbury's Funfetti cake. This was a bit of a problem. At its heart, Funfetti cake's just a sprinkle-studded white cake. And white cake's always been a bit of a nemesis of mine. More

Sunday Brunch: Cinnamon Buns

Sunday Brunch Sydney Oland Post a comment

These classic buns are as good for brunch as they are mid-afternoon with a cup of joe. Just the smell of these buns cooking brings me back to chilly fall afternoons, getting home from school and walking into a house filled with the smell of cinnamon, sugar, and toasted nuts. More

Gluten-Free Tuesday: Funnel Cakes

Gluten-Free Tuesday Elizabeth Barbone 4 comments

Who knew a funnel cake could make a person nervous? It's not that I have a frying phobia, but I wondered how drizzling gluten-free batter into hot oil would work. Without gluten holding things together, would the cakes fry up into the classic lacy funnel cake shape? Or would I end up with solid disks of fried batter? Turns out, they work really well gluten-free. They key is to get the batter right. More

The Crisper Whisperer: Caramel Apples for Labor Day and Beyond

Carolyn Cope Post a comment

For the past few growing seasons, I've been thrilled to see more and more varieties of summer apples popping up at my farmers' market. Though many people, at least in the northeast, associate apples with autumn, plenty of heirloom varieties are ready to eat in mid-summer. That makes me happy for lots of reasons, not least of all because now I get to make caramel apples for my Labor Day barbecue and feel totally legit about it. More

Gluten-Free Tuesday: White Chocolate Blueberry Oatmeal Cookies

Gluten-Free Tuesday Elizabeth Barbone 8 comments

Oh, raisins. I've tried and tried to like them. At this point, I can tolerate a few especially if they are dipped in chocolate but in general I avoid them. This means I've turned down more than one oatmeal cookie because of the raisin element. But one day I threw a handful of dried blueberries into a batch of oatmeal cookies. Oh my. I finally got it. There's something wonderful about the chew and sweetness of dried fruit paired with the nutty-grain flavor of oatmeal. More

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