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Entries tagged with 'serious sweets'

Chocolate Avocado Milkshake

Serious Eats Yvonne Ruperti 1 comment

Avocado's role here is to add body the shake. Drinking this reminded me of a thick and creamy chocolate milkshake, but the overall effect felt lighter. More

Maple Cake with Brown Butter Apples

Serious Eats María del Mar Sacasa 1 comment

The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake. More

Dulces: Pan de Muerto

Sweets María del Mar Sacasa 3 comments

Food is a central part of Día de los muertos. Pan de muerto is a sweet, soft bread, coated with sugar and made fragrant with the beautiful aroma of orange blossom water. Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying. More

Pan de Muerto

Serious Eats María del Mar Sacasa Post a comment

Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying. More

Torta de Higos (Fig Torte)

Serious Eats María del Mar Sacasa Post a comment

I hope my version will be a Sunday favorite: I brush the cake with some fig syrup so it soaks up the sweetness, top it with a less rigid custard, and of course, crown the torte with a generous amount of figs. More

Cocada (Coconut Bark)

Serious Eats María del Mar Sacasa 3 comments

This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut. More

Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)

Serious Eats María del Mar Sacasa Post a comment

Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying. More

Dulces: Calzones Rotos (Chilean Fried Pastries)

Sweets María del Mar Sacasa 5 comments

In Chile, legend has it that a woman who sold fried dough in a Santiago square during colonial times was surprised by a strong gust of wind that made her skirt fly up. The big reveal: her underpants were torn. Today, the pastries she sold are still prepared in Chile. They're called calzones rotos (torn ladies' underwear) to her—and her mother's—eternal shame. More

Calzones Rotos (Chilean Fried Pastries)

Serious Eats María del Mar Sacasa 3 comments

A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar. More

Flan de Caramelo (Caramel Flan)

Serious Eats María del Mar Sacasa 4 comments

Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse. More

Alfajores (Dulce de Leche Sandwich Cookies)

Serious Eats María del Mar Sacasa 1 comment

The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie. More

Coffee Tapioca

Serious Eats Alexandra Penfold 8 comments

I was delighted to discover that this recipe was not only super easy, but also a tasty way to enjoy coffee in pudding form. With instant-tapioca, this pudding thickens readily and you may be tempted to eat it straight from the pan, but have patience—it's worth waiting for it to chill completely. Top with whipped cream for a sweet ending to a hot summer night. More

American Classics: Joe Froggers

Sweets Alexandra Penfold Post a comment

The origins of Joe Froggers date back to Marblehead, Massachusetts some two hundred years ago. Legend has it that Joseph Brown, a freed slave and Revolutionary War veteran, operated a tavern called Black Joe's where his wife, Lucretia, or "Auntie Crese" to regulars, baked up molasses cookies the size of the lily pads in the pond nearby (hence the frog connection). Sailors prized these chewy cookies for their ability to stay fresh during long sea voyages. I'm sure the fact that they're made with rum didn't hurt either. More

Joe Froggers

Serious Eats Alexandra Penfold 2 comments

I adapted the recipe from the town of Marblehead's official site and tweaked the seasoning to make a truly bold cookie, one with sea legs. More

American Classics: Red, White, and Blueberry Icebox Cake

Sweets Alexandra Penfold Post a comment

First popularized in the 1920s, these no-bake cakes are typically made by sandwiching whipped cream between layers of wafer cookies or ladyfingers. While it feels almost un-American to knock the traditional 'Nilla wafers, I've never been especially keen on them, so I was glad to discover Trader Joe's makes their own house brand "Ultimate Vanilla Wafers" flecked with Madagascar vanilla beans. More

Serious Sweets: Orange-Cream Pavlovas

María del Mar Sacasa Post a comment

In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced. More

Orange-Cream Pavlovas

Serious Eats María del Mar Sacasa Post a comment

In the 1920s while on a world tour, Russian ballerina Anna Pavlova visited Australia and New Zealand. She inspired audiences and kitchens alike—it was during this trip that the pavlova, a meringue topped with whipped cream and fruit, was introduced. More

Serious Sweets: Cherry-Amaretto Tart

Sweets María del Mar Sacasa 11 comments

The crust is shortbread crumbs and ground almonds, which are complemented by a sweet almond liqueur-flavored mascarpone filling. The crowning touch: an Amaretto and cherry glaze that lightly coats a generous pile of fresh cherries. More

Cherry-Amaretto Tart

Serious Eats María del Mar Sacasa 15 comments

The crust is shortbread crumbs and ground almonds, which are complemented by a sweet almond liqueur-flavored mascarpone filling. The crowning touch: an Amaretto and cherry glaze that lightly coats a generous pile of fresh cherries. More

Serious Sweets: Thai Coffee Bread Pudding

Sweets María del Mar Sacasa 9 comments

I've made bread pudding with everything from sliced white to croissants, but much prefer challah; it absorbs the custard nicely while retaining its shape so the pudding isn't a mushy mess. In this recipe, the custard is made with sweetened condensed milk and a generous amount of espresso powder, accentuated with floral cardamom, spicy cinnamon, and the perfume of almond extract. More

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