Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
This almond cake may be healthy, at least as far as desserts go, but that's just an incidental benefit. What matters most is how light, tender, and delicious it is. The secret to its success: beating the egg whites properly. Here's how.
Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour.
When you can't have gluten, finding palatable substitutions to your favorite foods can be a real hassle. Luckily, we have Karen Morgan's The Everyday Art of Gluten-Free to help you through that quest. Take this thickly-frosted, fruit-stuffed pop tart as a shining example of what can be done with a little starch manipulation.
This ice cream pie takes all of the flavors of our favorite Snickers bar and turns them into a chewy, creamy, peanut-y delight. A crisp, chocolate pie crust base stopped with a layer of chewy bittersweet chocolate caramel sauce, followed by a caramelized condensed milk ice cream studded with white chocolate and peanut butter frozen streusel. Finally, a second layer of fudgy caramel sauce on top and a sprinkling of salted peanuts. Now this is what we call a dessert that really satisfies.
Until now, tiramisu has always felt like a wintertime dessert. Witness this Seriously Delish creation, which uses whipped coconut milk and coconut rum to add a undeniably tropical note to a normally coffee-heavy dessert. It's just as rich and inviting as the original.
This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off.
Indulge in a little no-bake bliss with this cheesecake from Seriously Delish. Greek yogurt is mixed in alongside cream cheese, with a little sweetened condensed milk for, well, sweetness. It's tart, creamy, but not too dense; just the kind of cake you can enjoy more than once in a while. The simple base allows for all kinds of toppings, an assortment of which are suggested. Feel free to eat it plain or switch it up entirely.
Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them either better is a cup of bubble tea.
This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup.
A "tray bake" sounds like a peculiar thing, but it merely references a sweet dish baked in a rectangular container, cut into pieces—we're talking everything from brownies to fruit bars to sheet cakes. This iteration from The Ginger & White Cookbook may look to be a standard orange sponge, but that's far from the case: Ground almonds and egg form the base of the cake, with a flavorful orange purée folded into the mix.
This no-bake dessert flavored with black sesame seeds and honey is a perfect, elegant warm-weather dessert. Its texture is similar to panna cotta, except that it's slightly less jiggly and a little bit more creamy.
These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Crunch.
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
At first glance, these bites from the new The Ginger & White Cookbook may look like popovers. Don't be fooled—these miniature "puddings" have a dense, custardy base infused with a toasted caramel flavor. The beauty of the dish is that each serving is composed of ready-made croissants, so all you have to do is whip up a little caramel.
In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort.
When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch.
How about a little pick-me-up? Paris Pastry Club presents a pared-down version of tiramisu, the classic dessert that blends cream and coffee with the help of spongy ladyfinger cookies. It's sized to serve one, which makes this an easy indulgence to put together any night of the week.
Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an addictively light, zesty pie reminiscent of lemonade.
As Paris Pastry Club author Fanny Zanotti herself remarks, there's not much to say about crème brûlée that hasn't already been said. Its mild, creamy sweetness is a true delight; it's rare to find a person who doesn't like it. The recipe simple, but this preparation remains unique: a single serving of crème brûlée, served in its very own ramekin.