Chess pie, a classic Southern dessert, gets tipsy with rum-poached raisins.
'holiday baking' on Serious Eats
Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect (easy but exciting) addition to your seasonal table.
Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this.
Yeah, you're probably not even going to click through, are you.
Also known as Jell-O rainbow cake, this seriously retro dessert is typically made with 1 box of white cake mix and 1 box of Jell-O. We've made a homemade version that amps up the flavor but keeps the fun.
This easy to prepare pie stars store-bought eggnog. The nog is turned into a creamy pudding that's nestled in a gingersnap crust and topped by whipped cream and freshly grated nutmeg.
These decadent pastries will make a perfect addition to your holiday dessert table. A hint of mint makes for a surprising, and delicious, twist.
We love gingerbread, so while it's in season, we try to eat as much as possible. Here are 10 great recipe ideas, from traditional gingerbread men to pudding, and more!
Look. I won't pretend that I have extra panettone lying around my house. I love it too much—that'll just never happen. But going out and buying an extra loaf to make this bread pudding? Totally worth it.
What's better than peppermint bark? Peppermint bark folded into fudgy chocolate brownies. Happy holidays indeed.
Super light and flaky with just the slightest hint of lemon zest, these are some of the best shortbread cookies I've ever made. Unlike other recipes that can get overly cakey and crumbly to the point of falling apart, these roll out thin and bake up tender. The cookies are finished with a sprinkling of sugar immediately after they come out of the oven. The heat from the cookies adheres the sugar to the tops, giving them a tiny sugar crust.
While these Scribble Cookies from My Sweet Mexico aren't necessarily a traditional Mexican sweet, author Fany Gerson's childhood fondness for them guaranteed them a spot in her cookbook. These are the kind of cookies that little kids dream about—sandwiches of shortbread and creamy chocolate filling topped with squiggles of even more chocolate.
While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins.
Adapted from Fany Gerson's My Sweet Mexico, these Coffee-Flavored Corn Cookies combine three unusual cookie ingredients, making for a uniquely flavored and very Mexican cookie. Although shortening or lard can be used as the fat element of this recipe, I'm fairly certain that the original recipe called for lard exclusively and could be easily subbed in for a more authentic cookie. The other two ingredients that make up these crunchy coffee-scented cookies are masa harina, a finely ground corn flour, and freshly brewed coffee.
These cookies from Fany Gerson's My Sweet Mexico are crumbly, sweet, and bursting with deep almond flavor.
When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. Here's the recipe, along with a few variations.