One of Payard's favorite tarts, you'll love the combination of the rich dark chocolate with tart yet sweet cranberry.
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Entries tagged with 'fall desserts'
In this autumn recipe from Francois Payard, classic macaron shells are filled with a spiced pumpkin ganache.
These rugelach are ready for fall with a filling of cranberries, walnuts, and orange.
This spice cake gets revamped with pumpkin, bold spices, molasses, and bold fresh ginger.
Velvety caramel envelops soft bread and sweet apples in this gem from Southern Living: Classic Southern Desserts.
These soft, pudgy cookies have a ton of pumpkin flavor thanks to the boosting effects of orange. Tart cranberries provide occasional bursts of tartness and nutmeg, notes of fall.
Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus.
This is the perfect tart for showcasing the colors and flavors of the fall season. The fruit caramelizes in a simple syrup of butter, sugar, and apple cider, making the apples and pears fork-tender over layers of flaky puff pastry.
This easy but elegant golden strudel is ready for fall with a filling of apples, cranberries, and walnuts.
This recipe is designed to honor the cheddar cheese served along side. The crust has grated cheddar cheese baked into the layers, which causes it to brown more quickly than traditional pie crust, and creates an addictive, toasted cheese taste. The filling is also tailored to be paired with cheese, using firm, tart apples, and less sugar and cinnamon than traditional apple pies. A nice hit of freshly grated nutmeg is the prefect complement to the sharp cheddar, both inside and outside the crust.
The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart.
I'm putting these pumpkins on a pedestal—literally—in a full-sized cake form tribute to the Mellowcreme Pumpkin. The look may not be exact, but I hope you'll forgive me when you taste it: made using a pumpkin cake generously coated in tinted cream cheese frosting, this is a highly delicious homage to a second-banana Halloween sweet.
Grade B Syrup gives these chewy cookies a strong, sweet maple flavor.
If you want to share some sweetness with friends and family who may be far away, there is a solution: bake your cakes in jars. Yup, that's right: bake up some delicious pumpkin cake directly in jars for contained, easy-to-ship parcels.
As the temperature drops and New York's skies take on a dignified gray, we've put our window fans away and taken out our fall jackets. Summer may be on the way out, but making ice cream isn't. A new season...