Can you tell a grunt from a slump or a crumble from a crisp? Here's your guide to spotting cobblers and other cobbler-like baked fruit desserts so you can make prime use of the summer's harvest.
Since it opened, Hot Cakes Molten Chocolate Cakery has been drawing lines out the door for their menu of molten cakes, boozy milkshakes, and other decadent treats. We tried them all.
Say no to waxy brown, chocolate-esque frosting and cloying, gloppy, fake-y vanilla flavored goo. Making everything from scratch is time commitment and a labor of love, but if you count yourself as a doughnut enthusiast, this is well worth trying.
In my experience, if you take cereal and add melted butter and marshmallows you're going to end up with a quick, easy, and crowd-pleasing dessert. But why should Rice Krispies and their generic "crisp rice" counterparts have all the fun? These are some of my favorite cereal treats I've cooked up. What are yours?
Sure, you can buy chocolate graham crackers at the store, but making them at home is super easy. As a bonus, when you make your own graham cracker dough you can cut out your crackers into whatever shape you please! The eggless, easy-to-roll-out dough makes baking time fun with even the littlest kitchen helper.
The trouble with hot cross buns, at least in my experience, is they tend to not be very good. After finding sweet, sweet success using challah dough to make monkey bread, I realized that the water + yeast proofing technique used in challah dough, made for a fluffier, chewier bun than the scalded dairy technique I had tried before for other sweetened yeasted breads and this inspired me to play with the dough to make hot cross buns with the texture that I had been searching for.
Lucky Charms! They're magically delicious. And if you're a marshmallow lover like me, what could be more magically delicious than adding extra marshmallows to make marshmallow squares?
Every year I look forward to March 14th (3.14, baby!). It's a day that unites math nerds and food nerds in glorious pie-fueled gluttony. These are my top 5 top American Classic pies to celebrate. You've got a week to get baking.
If you're looking for something delicious and fun to put everyone in the Fat Tuesday spirit, try out this Mardi Gras-themed tie-dye cake.
Egg creams have been a popular beverage at soda fountains and delis in NYC for well over a century. Here's how to make the classic concoction at home.
It's Valentine's Day! Still looking for sweets for your sweet? These super easy frosted brownies are fun to make and more fun to eat.
With a heart-shaped cookie cutter it's easy to make a special treat for your favorite doughnut-loving Valentine.
There's no reason cereal treats need to be confined to Rice Krispies or their crisp rice generic counterparts. Cereal + butter + marshmallows = delicious. Add chocolate to that mix and hello, easy treatland!
A tangy chocolatey pudding that's quick, easy, and a great way to use up leftover buttermilk.
Sherbet doesn't have to be the bland, kind of cloying, neon-dyed confection you might remember from your youth. In fact, it can be a lovely way to showcase fruit in a dessert that's a little less decadent than ice cream but not quite as sweet as an ice or sorbet.
I've recently had a brainstorm that's caused me to rethink monkey bread completely: Challah. After some hours in the test kitchen, I'm forsaking all other monkey breads for this one.
From bright and tangy lemon Italian ice to super chocolatey haupia pudding, I managed to pack a lot of delicious regional and retro treats into this year. These are my top five.
This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
These fudgy, cakey cookies are perfect for those of us who love brownies but perhaps don't trust ourselves around a full unguarded pan. My favorite thing about making my own homemade "bake and slice" logs is that it allows you to enjoy these cookies at their peak, ie fresh and warm from the oven, as you need them.
When it's turkey time, pumpkin pie takes center stage, but a humble squash can still steal the show especially when it's dressed up with browned butter and plenty of spices.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pairs the tartness of Granny Smith apples with nutty Gouda cheese.
When the thermostats start to dip, I get the itch to bake bready things. After successfully making some cinnamon rolls with leftover pizza dough, my wheels started turning. If cinnamon rolls work well, why not sticky buns? This recipe combines two of my great autumn loves: caramel apples and sticky buns
If you're looking for a wicked easy, sort of spooky sweet to add to your Halloween festivities, give this chocolate and marshmallow treat a try.
Why have just pumpkin or just cookies n' cream ice cream when you can have them both at once?
Employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker. The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes, there is no step more important than coming up with a plan and a timeline. Come learn the basic steps of layer cakes!
Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs!
These zesty cakes get a spring in their step from a vibrant lemon curd filling and a jaunty meringue bouffant.
In Asia, black sesame ice cream is as classic a flavor as vanilla in the States. There's not much to improve on it—it just works. Ground black sesame seeds take on the texture of tahini in that "so creamy it changes your perception of what creamy can be" sort of way. The rich, roasted flavors of the seeds, which give off an aroma as complex as fine chocolate, are a perfect match for a light custard.
A meaty dip best served with tortillas soft or crisp.
A moist, spiced bread is a great way to use up summer zucchini.
It's not easy being green. It is, however, exceedingly easy to eat green, especially when we're talking about zucchini cake.
I'm not generally a supporter of culinary identity-theft. You can have your banana cream pie flavored yogurts and your oatmeal cookie energy bars. But I can't deny a certain pleasure when you try a dish without any particular expectations and you get to cry out, "Oh my god! It's pecan pie!"
[Photographs: Donna Currie] You can use this shaping method with the bread of your choice, but it can't be too wet—it needs to hold its shape. And you don't want something that will have a massive amount of oven spring...
I've tried dozens of different recipes for coconut macaroons, and have found that Ina Garten's recipe, which calls for sweetened, condensed milk in addition to egg whites, is the best.
It's been four weeks of complete veganism, and I'm finally back on my regular diet again. Well, that's a bit of a stretch, considering the fact that I don't think I'll ever go back to eating the way that I did before. For the past few days, the first question most people have asked is, "so what did you eat to celebrate?" It's a surprising question because to me, celebration implies that somehow eating meat for the first time in a month is a reward, something I had been working my way towards. Here are some last thoughts on the past month of dining.
after discovering how delicious eggplant-based mayonnaise is (or more accurately, after my wife confirmed it to me), I put two and two together and decided to make a fried eggplant sandwich smothered in rich tomato sauce, and drizzled with a mayonnaise made out of itself. Whoa, meta.
The most neutral, natural-tasting vegan mayo is made with a bit of silken tofu replacing the egg yolks. Indeed, to me it tastes exactly like regular mayo. Note: For best results, use a hand blender along with the jar it...
A 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.
A bright and filling vegan soup.
[Photographs: Robyn Lee] This vegan sandwich is based on a muffuletta, but it wasn't as simple as removing the meat and cheese and shoving in vegetables in its place. Juicy, garlicky broccoli rabe braised in a dry white wine provide...
Toasted oatmeal with cranberry and raspberry with a drizzle of maple syrup makes a killer breakfast, even for non-vegans. Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice....
This salad keeps fantastically in the fridge, retaining its crunch and developing its flavor over time.
This salty and sweet chocolate bark is a super easy holiday variation of classic Chocolate 'Crack.'
This year, instead of buying tschotskes that my friends and family will have to dust until they end up in a yard sale or on eBay, I'm trying to make as made homemade gifts as I can. One of the first recipes that came to mind for holiday gift giving was my beloved Chocolate 'Crack'—it's easy, it's inexpensive, and it's absolutely impossible to pass up. But it's even better with a winter-appropriate peppermint spin.
This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeared in the 1949 edition of Ruth Wakefield's Toll House Tried and True Recipes. Like the very first batch, these cookies omit the nuts in favor of more chocolate.
In the more than seventy years since Mrs. Wakefield first published her recipe it has appeared on the back of millions (billions?) of bags of Nestlé semi-sweet morsels. The "Original Toll House Chocolate Chip Cookies" were certainly one of the first recipes I mastered on my own, so I was surprised to discover that the off-the-bag "original" recipe might not actually be the original recipe that Mrs. Wakefield first published.
Some may feel that Thanksgiving cranberry sauce is the only serving of this tart fruit that you really need, but we disagree. Cranberries are wonderful in fall and winter desserts, adding a fresh pop of sweet-sour flavor and bright red color. Here are a few of our favorite cranberry dessert recipes from the SE archives.
This is adapted from the recipe off the back of the Ritz cracker box. Add a dollop of homemade whipped cream or crème fraîche to balance out the sweetness of the filling and play up the puckery lemon flavor.