These cute no-bake chocolate and Nutella cheesecakes are a chocoholic's dream come true. An intense dark chocolate filling is spooned on top of a crumbly Oreo crust and topped with a creamy, rich Nutella filling. They don't really look like a traditional cheesecake, but does that matter?
Tangy goat cheese whipped with cream cheese and honey, baked into a rich base for balsamic strawberries and basil, and then served with crunchy toasted French bread for dunking. You can't help but swoon over that.
These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.
Dulce de leche is a thick, creamy caramel sauce traditionally made with milk and sugar that are simmered together for seven hours. This much easier method, which calls for simmering a can of sweetened condensed milk in a pot of water for two to three hours, produces absolutely perfect results with not nearly as much time or fuss.
In this addictive popcorn recipe, rich brown butter and maple syrup are cooked into a quick caramel, which is then used to both candy the pecans and coat freshly popped popcorn. A generous pinch of salt makes all those sweet-savory flavors pop.
In this recipe, vibrant matcha, a type of Japanese green tea, is whisked into white chocolate to form a coating for freshly popped popcorn. Slightly herbal and not-too-sweet, it has a subtle flavor that will keep you coming back for more.
This brown butter cake is dense and moist with a sturdy crumb and an intense brown butter flavor. The decadent brown butter glaze on top knocks the cake out of the park.
This delicious fruit mousse is wonderfully light and incredibly easy to make. It just takes five minutes, three ingredients and a food processor. The result will delight even your pickiest guests.
With all the cookie baking going on around the holidays, it was nice to not have to turn on the oven for this over-the-top icebox cake from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand. Graham crackers are layered with a cream cheesy whipped cream, bananas, chopped peanuts and pecans, and a killer peanut butter caramel sauce.
These buttery, lightly sweet almond cookies take a beautiful shape in the waffle iron. They're delicious filled with chocolate ganache, dulce de leche, jam, or lemon curd.
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.
This rich and luxurious flourless chestnut-and-chocolate torte is flavored with bourbon and topped with a swirl of sweetened chestnut purée. It's the perfect end to a wintertime holiday meal.
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.
In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.
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.
In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate.
Swiss buttercream is silky-smooth, incredibly creamy, and unbelievably delicious. Because it's made with Swiss meringue, it holds up pretty well in warmer temperatures. The meringue base also makes it a lot lighter in color than most buttercreams.
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.
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.
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!