A super easy, no-bake strawberry shortcake.
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Entries tagged with 'summer desserts'
As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches.
These chunky campfire cookies include all your summer s'mores ingredients: chopped up Hershey's bars, graham crackers, and marshmallows.
Fresh summer peaches with candied ginger under a crisp brown sugar crumb topping.
Commonly found in savory applications, evergreen-scented fresh rosemary melds beautifully with ripe summer figs and sultry honey in this easy yet lovely cake.
Mix whatever fresh berries you have in this delicious pie.
Made with sour cream and boasting an achingly delicate crumb, the cake is tinted pink and then studded with mini chocolate chips for "seeds". The finished cake is frosted with pink and green icing to bring home the watermelon effect.
This cake is rich and tangy with mascarpone cheese, spiked with sweet white wine. Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Serve it warm with a scoop of vanilla ice cream or at room temperature with a cup of steaming coffee in the morning.
This airy, creamy dessert has a good dose of tropical freshness, provided by mango.
Brought to you by Häagen-Dazs® brand ice cream. Visit facebook.com/HaagenDazsUS to learn more about tastes and experiences that are made like no other®. Like many granitas, this isn't so much a recipe as a guideline. Herbs and chiles vary...
This ice cream is the real deal. [Photograph: Kenji Alt] The Secret to No Machine Ice Cream is Here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor...
This weekend I found myself with some apricots that looked lovely but tasted, well, not quite at their peak. Instead of tossing the slightly mealy little specimens out, I decided to incorporate them into this Apricot Cake from Recipes from an Italian Summer. Through the magic of a buttery cake batter the apricots became perfectly sweet and and creamy during the baking with just the right amount of tartness.