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.
'dessert' on Serious Eats
You've been cooking all day, the guests are coming over, and you forgot to make dessert. What do you do? Easy: pull out this three-ingredient, five-minute frozen fruit mousse that is not only company-worthy, but infinitely adaptable to boot!
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 toasty twice-baked cookies have the flavors of the season and a mellow, earthy sweetness from maple syrup. They're excellent with a cup of tea (or a tiny espresso or not-so-tiny snifter of brandy.)
This brittle is definitely not traditional. This is not a slab of milk or white chocolate studded with nuts or chunks of peppermint. This is part cookie, part brownie, and wholly delicious.
Christmas dinner is all about hearty, family-friendly fare. And nothing fits that bill better than dessert. From creamy and light pies to the fudgiest of cakes, we've got 28 pies and cakes to complete your holiday feast.
Filled cookies are good but chocolate filled cookies are better. As a kid, no filled cookie was off-limits: bring on the gooey caramel, sticky jam, and thick cream. But my cookie eating odyssey has led me back to an incontrovertible truth: magic middle cookies are the apex of the stuffed cookie genre.
Warm and chewy and comforting, these cookies are just the thing to eat alongside a nice cup of tea by the fire.
Most people buy stollen, but the truth is that it's as easy to make at home as any basic bread. Here's how.
Millionaire's shortbread—the bar cookie of shortbread topped with layers of caramel and chocolate—is one of those awesome things that often suffers from shortcuts. This version, amped up with pistachios, lemon, whiskey, and coriander, doesn't make that mistake.
It's that most wonderful time of the year again. Between cookie-swaps, dinner parties, and the plate you're leaving out for Saint Nick, I think it's fair to dub Christmastime the unofficial celebration of Cookie. From chocolate peppermint snowflakes to cranberry linzers to gingerbread men, plus a not-so-small assortment of brownies, blondies, and brittles, we've got you covered.
For our slightly nontraditional spin on the crumbly classics, a little cinnamon is mixed into the coating sugar for an added boost of flavor. It works perfectly with the toasty almonds, and makes them an excellent match for a cup of hot cider.
Hanukkah is a time for friends, family, and food. And more specifically, lots of delicious fried food. From homemade sufganiyah to, well, more fried desserts, to a whole slew of rugelachs and challahs, we've got 16 classic desserts to complete your holiday feast. All eight of them.
Chocolate and peanut butter is an undeniably good combination. A force to be reckoned with in the realm of flavor combinations. Sure, everyone has their own favorite way to pair the two, their own killer recipe. But here is just one more to add to your chocolate-peanut butter repertoire (and it may just be your last).
Things are classics for a reason, but a little updating never hurt anyone. And these most certainly will not hurt you. These cookies take the traditional oatmeal raisin and turns it on its head in a deliciously sweet and salty iteration. They are a truly well-rounded cookie, and each bite is a welcome surprise.
Most home bakers are familiar with making buttercream. It's smooth, creamy and it tastes amazing spread over cake, piped onto cupcakes, or smushed between two cookies. However, there are actually six different kinds of buttercream! Read on to see how they compare...
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!