Desserts

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Buttery Marzipan Stollen

Stollen is one of the world's great Christmas breads, a delicious treat whether you celebrate Christmas or not. Most people buy it, but the truth is that stollen is as easy to make at home as any basic bread. More

Champagne Cake Roll With White Chocolate (White Chocolate Bûche de Noël)

Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating. More

Gingerbread Buche de Noel From 'Baking Chez Moi'

Among the plethora of simple, straightforward French desserts that fill the pages of Dorie Greenspan's new Baking Chez Moi, there is a handful of more involved desserts, and those she reimagines in her own way. Her Gingerbread Buche de Noel is both. Yule logs are a staple of the French holiday season, but this version seems quite American, with it's cream cheese filling and sweet meringue frosting. More

French Buttercream

French buttercream is a gorgeously smooth, velvety and rich buttercream. Because it's made with an egg-yolk foam (technically called pâte à bombe), it naturally has a bright yellow color. More

Flour Buttercream

This buttercream is light, fluffy, and delicious. It is made by first cooking a simple pudding made with milk, sugar and flour. Once this pudding base has cooled to room temperature, you add it to beaten butter by the spoonful. The result? A super smooth, light buttercream with a pale ivory color. More

Italian Buttercream

Italian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream! More

German Buttercream

This German buttercream is incredibly smooth and delicious. It's made with a custard base, which gives it a natural yellow color. And although this buttercream contains a fair amount of butter and three egg yolks, it is surprisingly light, both in texture and taste. More

Classic American Buttercream

This classic American buttercream is deliciously creamy, super sweet, and incredibly fluffy, and one of the easiest buttercreams to master. It's just a matter of beating softened butter until it's fluffy, adding powdered sugar, cream and a little vanilla and whipping it all together. No cooking required! More

Slow and Easy Panettone

Of all the holiday breads that pop-up around this time of year, panettone is the stand out. Boozy, sweet, and ubiquitous, it can be found at grocery stores and bakeries everywhere. This year, it's time to start making panettone at home. More

Chocolate Meringue Cake With Whipped Cream and Raspberries

This chocolate meringue cake with whipped cream and fresh raspberries is a surefire crowd pleaser and easy to make. Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream and fresh raspberry sauce to make the ultimate holiday dessert. More

Apple-Pecan Bourbon-Caramel Pie

Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever. More

Domino's CinnaStix Apple Crisp

The combination of apples and cinnamon is a classic with good reason. It has a comforting warmth from autumnal spices and the hearty, tart apples. To fast foodify the dish, we turned to Domino's' CinnaStix: a bready, pizza dough byproduct topped with cinnamon and sugar and accompanied by a small well of sticky-sweet icing for optimal dunkage. Here, we balance the sweetness of our CinnaStix topping with a tart, boozy apple base. More

Calvados Omelette From 'Prune'

Like many of Gabrielle Hamilton's desserts in her new cookbook, Prune, the Calvados Omelette is both simple and strange, at least to our American palettes—sweet, enriched egg flambeed with apple brandy. We are not used to having our eggs for dessert, at least not served to us so unabashedly, instead of under the guise of custard or crepe or soufflé. And though the eggs here are mixed with a substantial amount of cream and a bit of flour, the end result is in fact just a plateful of sweet (buttery, boozy) eggs. But it comes off as elegant, urbane, and perfectly delicious. More

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