Brownies are hard to mess up, but the truly great ones combine a generous helping of chocolate with a dense, satisfying bite. These brownies from Baked Occasions have both, with a sweetly spiced pumpkin cheesecake swirl that makes them even more satisfying, and seasonally appropriate.
Can you turn leftover Halloween candy into something that you might serve at the table as dessert? Yes, and this recipe for Halloween S'moreffles (s'mores waffles) is the proof. Based on the idea of s'mores, we start by making waffles designed to taste like graham crackers. Then, instead of filling them with chocolate and marshmallow, we fill it with chopped Halloween candy for similar effect.
These Halloween witch finger cookies are filled with a tart-sweet raspberry jam. Not only does it give them a bleeding effect when you bite in, but they're a lot more moist and flavorful to boot.
To say that Matt and Renato, authors of Baked Occasions are fans of bourbon would be an understatement. They've made pies, cakes, and ice creams featuring the boozy, woodsy liquor. These Derby cookies were crafted in honor of the Kentucky Derby, bite-sized and perfect for a party. Even if you're not celebrating Derby Day, these cookies are delicious with or without an oversized hat.
These fun and easy vampire mouth cookie sandwiches take their inspiration from s'mores, with a chocolate-graham-cracker mouth, red-dyed frosting gums, mini-marshmallow teeth, and almond-sliver fangs.
Want to eat churros every morning but don't want to deal with daily deep frying? Then ese waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool.
Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French cooking in the comfort of their own kitchens. Make this to celebrate a great woman in your life, or anyone who has achieved lofty heights and sweet success (much like a caramel soufflé).
A lightly-spiked take on the classic Almond Joy candy bar in milkshake form. Toasted coconut flakes and rich coconut cream add tropical flavor, while amaretto liqueur adds sweetness and a little bit of booze.
Sure, most shortbread seems the same on the surface. But break one of these babies apart and you'll see glassy hunks of burnt sugar, and a speckling that comes from finely ground espresso. To further the freshly-roasted flavor, this recipe from Ovenly calls for two tablespoons of cold-brew coffee as well.
Beginning with a base of ground hazelnuts, these cookies get an extra dose of sweetness from a tablespoon of dark maple syrup, as well as a generous roll in maple sugar. It's an Ovenly version of a similar Italian biscotto, where pistachios are ground and bound with egg whites, sugar and lemon zest. In a clever move, the lemon zest is traded for orange, which fits much better with maple's almost malty flavor.
This extra-thick milkshake has all the flavors of a classic Snickers bar: caramel, chocolate, and peanuts. Unsweetened cocoa powder works to add a punch of chocolate flavor without amping up the sippable dessert's sweetness.
Square and blonde and sweet all over, this Ovenly recipe is made with a combination of dark brown sugar, light brown sugar, and a heap of honey. Chunks of raw pecans keep them from being cloyingly sweet, and a teaspoon of salt makes all the flavors pop.
Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness.
We use the rapid cooking power of a the microwave to make lighter-than-air sponge cakes that pack in the flavor of rocky road ice cream with three forms of chocolate, marshmallows, and toasted walnuts. The best part? They bake in under a minute!
How can one humble galette be sweet and flaky, and salty and sour? By combining poached quince and fresh goat cheese, that's how. Slices of the fruit are simmered in sugar and vanilla and arranged over a tart mix of chevre and crème fraîche.
The dense, nutty flavor of this cake from Zoe Nathan's Huckleberry reminds me of the skin of a Bosc pear: tan and textured, but ultimately yielding to something sweet. And it's no coincidence that this cake boasts three pears' worth of fruit. They're used to separate a layer of oat and almond flour crumble, and a wheat germ and rye flour-flavored cake. It's just as homey and welcoming as you'd expect.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
A name so nice, they said it twice. In this recipe from the new Huckleberry cookbook, author Zoe Nathan layers melted and chopped dark chocolate over a foundation of cocoa powder and strong coffee to make a dark, densely delicious teatime cake. Of course, teatime can be extended to mean anytime, which is lucky for you.
The combination of baked fruit, vanilla, and brown sugar found in this recipe from Huckleberry is absolutely intoxicating. And it's truly simple to put together—chances are, the ingredients are already in your pantry. An oat and wheat flour crumble is cut with a generous amount of butter and brown sugar, and sprinkled over cored, halved apples of your choosing. They end up soft and fragrant, with plenty of crumb to cover.
We've been watching the comments, and it seems a fair number of you wanted a gluten-free version of a donut, or a beignet. A beignet is traditionally made with choux pastry and then deep-fried. These jelly-filled donuts are made with choux pastry and then deep-fried. The difference? No gluten.