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Entries tagged with 'desserts'

"Banana Breeze" Pie

Serious Eats Alexandra Penfold Post a comment

An easy banana cream pie with a cornflake crust. More

Matzo 'Crack' S'mores

Serious Eats Alexandra Penfold Post a comment

Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack. More

S'mores Krispie Treats

Serious Eats Anna Markow Post a comment

With only a couple of extra steps you can make rice krispie treats that taste just like s'mores. More

Pandan Chiffon Cake

Serious Eats Yvonne Ruperti Post a comment

This moist tropical cake rocks coconut milk and the bright green essence of pandan leaf, a popular Southeast Asian ingredient. More

Roasted Sweet Plantains with Cream and Cinnamon

Serious Eats J. Kenji López-Alt 2 comments

My aunt-in-law introduced me to this ultra-simple dessert of roasted sweet plantains enriched with a touch of cream and a sprinkle of cinnamon and sugar. As it roasts, it turns custardy soft, taking on an almost pudding-like texture. More

Gluten-Free Grapefruit Cake

Serious Eats Elizabeth Barbone 2 comments

A rich and moist gluten free cake soaked in an aromatic grapefruit glaze. More

Gluten-Free 4 Ingredient Cranberry Trifle

Serious Eats Elizabeth Barbone Post a comment

Cranberry cream layered with crumbled gluten free chocolate cookies and cream. More

Belgian Pie

Serious Eats Alexandra Penfold 1 comment

Most of the pies I've encountered have had a butter, shortening, lard or cookie crust, but the Belgian Pie consists of a yeast-raised crust and can be filled with any of a number of fillings. Fruit fillings like apple, prune and raisin are popular as is rice. Known in Dutch as Rijsttaart, the filling is akin to rice pudding. More

Gluten-Free Apple Hand Pies

Serious Eats Elizabeth Barbone 5 comments

Gluten-free apple hand pies with a tender, flaky crust. More

Grilled Banana Boats with Peanut Butter, Chocolate, and Marshmallows

Serious Eats Joshua Bousel 3 comments

A true campfire classic, these sweet-stuffed and roasted bananas have rightfully found a place in the heart for many generations. More

Gluten-Free Texas-Style Blueberry Cobbler

Serious Eats Elizabeth Barbone 6 comments

Topped with a cake-like pastry, this cobbler is naturally egg-free and can be made dairy-free by replacing the butter and milk with dairy-free alternatives. More

Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce

Serious Eats Leela Punyaratabandhu Post a comment

What we have here is the tart, sweet flavor of pineapple that's intensified through the process of grilling and amped up by the smoky aroma, covered in a sweet creamy sauce with a hint of coconut. It's a cook-out favorite. More

Phirni (Indian Rice Pudding)

Serious Eats Denise D'silva Sankhe 6 comments

A well made phirni will always highlight its star ingredient, rice, while the other delicious ingredients gently follow. More

Thai Tea Cake with Condensed Milk Custard Sauce

Serious Eats Leela Punyaratabandhu 4 comments

We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce. More

S. H. Fernando Jr.'s Coconut Custard Pudding

Serious Eats Caroline Russock 7 comments

This Coconut Custard Pudding from S.H. Fernando Jr.'s Rice & Curry is a tropical take on a caramel custard. Instead of cream or milk, this recipe calls for thick coconut milk, resulting in a rich custard full of caramelized coconut notes, accented with nutmeg and cardamom. A scattering of crushed cashews are sprinkled on just before serving to add a crunch to the creamy custard. More

Lemon Cardamom Syllabub

Serious Eats Sydney Oland Post a comment

On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy. More

Mark Bittman's Rice Pudding in the Oven

Serious Eats Caroline Russock 6 comments

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting. More

King Arthur Flour's Dark and Dangerous Cinnamon Buns

Serious Eats dbcurrie 3 comments

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

Thai-Inspired Coconut-Pandan Rice Pudding with Fresh Mango

Serious Eats Leela Punyaratabandhu Post a comment

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves... More

Sweet Potato Pie

Serious Eats Carrie Vasios Mullins 1 comment

This Southern classic is similar to pumpkin pie. Buttermilk adds a slight tang. More

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