Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries.
'from the pastry dungeon' on Serious Eats
Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar and vinegar, and make quite a refreshing beverage if well-balanced.
Sour cherries have a gloriously fleeting season, and since I can rarely afford to buy them more than once a year I splurge and make this sorbet in the peak of summer. Wonderfully tart and refreshing, it's always worth it, and homemade amaretti cookies make an absolutely lovely accompaniment for a naturally gluten-free, almost healthy treat.
Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
Buttermilk balances the pure sweetness of mulberries, making a not-too-sweet frozen treat.
Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough.
This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving.
A tender buttermilk poppyseed cake topped with sweet roasted strawberries.
Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich.
These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable.
Pavlovas are classically served with sour passion fruit or kiwi to offset the sweetness of meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert.
Tangy chevre, along with a blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade.
This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch.
With slightly fruity bittersweet chocolate and some fresh cinnamon, these chocolate chip whisky muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter.
This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
Cappuccino cupcakes with a cappuccino meringue topping.
Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.
Black olives have a briny sweetness that effortlessly straddles the line between sweet and savory.
This cake transforms into something extra amazing after a night of chilling in the fridge. The caramel-soaked edges become chewy and addictive and the bananas melt into something akin to a glaze.