French madeleines, the delicious shell-like tea-cakes, are an impressive dessert that also happens to be very easy to make. They're often flavored with vanilla bean or citrus, such as lemon or orange, but in this recipe, the buttery flavor of the madeleines is paired with the slightly bitter taste of almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
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An ice cream for the most hardcore chocolate lover: The person who likes their chocolate dark, bittersweet, and fruity.
These gorgeous individual meringue nests, filled with a swirled orange curd cream, fresh red currants, and chocolate Easter eggs are the perfect Easter dessert. The crisp, light meringue pairs beautifully with the creamy, tangy orange curd and berries.
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.
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.
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!
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.
Philadelphia-style ice cream doesn't have eggs, which means you can make it start-to-finish in just 30 minutes. It'll be the freshest, fluffiest ice cream you'll ever tast.
Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
This is no pumpkin waffle—it's a nicely spiced, lightly sweet custard that cooks in the waffle iron in minutes.
This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.
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.
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.
Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream.
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.
Don't be fooled by the name! A cherry grunt is really a stovetop cobbler, made with juicy fruit and the moistest biscuit topping you'll ever taste, all without ever having to fire up the oven. A grunt by any other name would taste as sweet.