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Entries tagged with 'super bowl desserts'

Homemade Kit Kat Bars

Serious Eats Lucy Baker 10 comments

Every now and then, you come across a recipe so ridiculously indulgent and unabashedly excessive that you simply must prepare it immediately. A perfect example? This recipe for homemade Kit Kat bars, adapted from Paula Deen, and loaded with peanut... More

Cook the Book: Peanut Butter and Jelly Bars 

Serious Eats Caroline Russock 4 comments

Sweet pastry topped with layers of peanut butter mousse, jam, and an oat crumble? Even if they aren't exactly cookies, this was one bite-sized sweet that needed to be shared. It's a bar for diehard fans of PB&J, those who enjoy spoonfuls of peanut butter straight from the jar. More

Coconut Macaroons with Salted Caramel

Serious Eats The Serious Eats Team 4 comments

Baked for the 2010 Serious Eats Cookie Swap. "The cookie part of this recipe is very closely adapted from Joanne Chang's new Flour cookbook (the subtitle, "Spectacular Recipes from Boston's Flour Bakery and Cafe," is totally legit—the recipes are incredible... More

Cinnamon Raisin Rugelach

Serious Eats The Serious Eats Team 1 comment

Baked at the 2010 Serious Eats Cookie Swap. "Back in 1996 I went to a rugelach making class at the Eldridge Street Synagogue led by Herb Schon, proprietor of Grandma's Recipe Rugelach. He told the story of how he started... More

Bake the Book: Grasshopper Bars

Serious Eats Caroline Russock 10 comments

The grasshopper is a vintage cocktail made with crème de menthe, crème de cacao, and fresh cream–it definitely falls into the dessert-in-a-glass category of cocktails. They inspired these Grasshopper Bars from Matt Lewis and Renato Poliafito's Baked Explorations. More

Bourbon Balls

Serious Eats Caroline Russock 7 comments

They're a decidedly grown-up no-bake cookie. The dough is a mixture of bourbon macerated raisins, chopped pecans, and crushed chocolate wafer cookies spiced up with a warm mix of cloves, ginger and cinnamon. Since the dough isn't baked, the bourbon really has a chance to make its boozy presence known. More

Bake the Book: Amaretti

Serious Eats Caroline Russock 3 comments

The recipe began eerily similar to macarons: the almonds and confectioners' sugar whirred together to make a light, floury powder instead of a dense paste. When the egg whites were mixed in, the batter held its airiness. Piped onto the cookie sheets, the soft, peaked domes baked perfectly—puffed-up and crisp on the outside with that perfect chewy-meets-light inside, plus a super charged almond flavor from the ground almonds and extract. More

Bake the Book: Ultrathin Chocolate Chunk Cookies

Serious Eats Caroline Russock 15 comments

It seems only right to begin A Cookie a Day 2010 with a chocolate chip cookie recipe, because, well, we love chocolate chip cookies. These wafer-like Ultrathin Chocolate Chunk Cookies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies fall solidly into crispy and chewy territory. The chew comes from the addition of rolled oats and the crispness from a dough that spreads super thin (and super fast) during baking. For me these thin, crisp chocolate chip cookies possessed an almost potato chip element, salty and virtually impossible to stop eating. More


Serious Eats Caroline Russock Post a comment

After baking up a batch of these Goldies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies I realized that they were the perfect cookie building blocks for all sorts of inspired sandwich cookies. On their own these crisp, vanilla... More

Leon's Favorite Chocolate Cake

Serious Eats Liz Gutman Closed

This cake is chocolatey but not too sweet, with a a moist, dense crumb. It can be finished with a dusting of powdered sugar, and keeps quite well wrapped tightly in plastic or foil.... More

Mexican Hot Chocolate

Serious Eats Andrea Lynn 14 comments

What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot. More

Cakespy: Chocolate Avocado Cake With Avocado Buttercream

Serious Eats cakespy 37 comments

Plus, with the Super Bowl—only the biggest avocado consumption day of the year—just around the corner, chances are you might have an extra avocado or two lying around. Why not make use of it by making a sweet treat full of good fat? More

Cakespy: Sweet and Salty Super Bowl Brownies

Serious Eats cakespy 12 comments

tarting with a basic brownie recipe, I made these ones extreme by packing them chock-full of gooey caramel and dark chocolate, roasted peanuts, and salty pretzels. The sweet plays offense, pummeling your taste buds with a rich, chocolate-filled flavor, with salty bringing up the defense, with a crunch and savoriness from the peanuts and pretzels. Yes indeed, when sweet and salty team up, everyone wins. More

Cakespy: Velveeta Fudge

Serious Eats cakespy 81 comments

Who puts Velveeta in fudge? Paula Deen, y'all! We tried out the recipe and guess what, Paula didn't let us down. Velveeta isn't just for nachos anymore. More

Cakespy: Doughnut Upside-Down Cake

Serious Eats cakespy 39 comments

Trying to improve a classic can be tricky business. However, when it comes to Pineapple Upside Down Cake, I believe I may have actually done it—by adapting it into a Doughnut Upside Down Cake. More

Cook the Book: Thick and Chewy Chocolate Chip Cookies

Serious Eats Caroline Russock 7 comments

These tasted shockingly professional, as if they came from a bakery and not my own humble kitchen. Uniformly flavored, crisp on the edges and chewy within, and damn good. More

Spicy Brownies

Serious Eats The Serious Eats Team Post a comment

Brought to the Serious Eats Cookie Swap 2009 by Doug Quint and Bryan Petroff. of The Big Gay Ice Cream Truck.... More

Cakespy: Chocolate Peanut Butter Special K Bars

Serious Eats cakespy 18 comments

These no-bake bars, which generally resemble bricks in both size and weight, were comprised of a dense, crunchy-chewy mixture of corn syrup, sugar, peanut butter, and Special K cereal, all topped with about a half-inch of fudgy chocolate topping. More

Cook the Book: Root Beer Bundt Cake

Serious Eats Michele Humes 6 comments

Matt Lewis and Renato Poliafito, co-owners of Brooklyn cakeshop Baked, specialize in whimsical reworkings of comforting, familiar flavors, of which today's recipe is a perfect example. Evoking the lazy days of summer, their chocolate-root beer Bundt cake is smeared with dark, gooey root beer fudge. More

Butterscotch Cashew Bars

Serious Eats Lucy Baker 3 comments

The following recipe is from the October 29th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Butterscotch cashew bars were one of Amy Scherber's favorite after-school snacks when she was a child.... More

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