Dessert recipes

52 recipes tagged “dessert”.

• S'mores Bars with Toasted Marshmallow

  A graham crust and chocolate ganache under a broiler-charred blanket of marshmallow — all the campfire, none of the skewer.

  Serves 16 bars20 min prep15 min cook

  Read the recipe

• Crispy Cannoli with Sweet Ricotta and Pistachio

  Fried pastry tubes filled with sweetened ricotta at the last minute, so the shells stay glass-crisp instead of going soft.

  Serves 121 hr 30 min prep15 min cook

  Read the recipe

• Chocolate Eclairs with Vanilla Pastry Cream

  Piped choux batons filled with real stovetop pastry cream and dipped in a dark chocolate glaze, not the ice-cream-and-fudge version.

  Serves 640 min prep35 min cook

  Read the recipe

• Old-Fashioned Chocolate Walnut Fudge

  Real cooked fudge — sugar syrup taken to the soft-ball stage, cooled untouched, then beaten by hand until it turns matte and sets firm.

  Serves 32 pieces15 min prep20 min cook

  Read the recipe

• Raspberry Swirl Cheesecake Bars

  A no-water-bath cheesecake baked thin in a 9x13 pan, marbled with a seedless raspberry sauce, and cut into bars.

  Serves 16 bars25 min prep40 min cook

  Read the recipe

• New Orleans-Style Bread Pudding with Bourbon Sauce

  Stale challah baked into a barely-set custard, then soaked in a butter-and-bourbon sauce right before it hits the table.

  Serves 820 min prep50 min cook

  Read the recipe

• Salted Caramel Apple Crisp

  Tart baking apples under a pecan-oat crumble, finished with a stovetop caramel sauce poured on right before it hits the table.

  Serves 825 min prep45 min cook

  Read the recipe

• Chocolate Peanut Butter Puppy Chow

  Corn Chex tossed in melted chocolate and peanut butter, then shaken in powdered sugar until every piece turns matte white — no oven, ready in twenty minutes.

  Serves 1215 min prep5 min cook

  Read the recipe

• Coconut Pecan Magic Bars

  Seven layers pressed into a pan and baked, no mixer or timing required beyond watching the coconut turn gold.

  Serves 24 bars10 min prep30 min cook

  Read the recipe

• Chocolate Crinkle Cookies with Powdered Sugar

  Cocoa cookies rolled twice in sugar so the cracks show white against a fudgy, brownie-dark inside.

  Serves 3025 min prep12 min cook

  Read the recipe

• Mango-Lime Coconut Popsicles

  Blended, poured into molds, and frozen solid — the only cooking required is none at all.

  Serves 810 min prep6 hrs (freezing) cook

  Read the recipe

• Vanilla Bean Crème Brûlée

  An egg-yolk custard baked in a water bath until barely set, then torched to order under a shattering layer of caramelized sugar.

  Serves 615 min prep40 min cook

  Read the recipe

• Rice Krispie Treats with Flaky Salt

  Melted marshmallow and butter folded into rice cereal, pressed flat, and salted — no oven, done before the pot's even cool enough to wash.

  Serves 1610 min prep5 min cook

  Read the recipe

• Creamy Stovetop Rice Pudding with Cinnamon

  Rice simmered slowly in milk until it turns to a loose, spoonable custard — no oven, no gelatin, just a saucepan and patience.

  Serves 65 min prep45 min cook

  Read the recipe

• Cinnamon-Sugar Churros with Chocolate Dipping Sauce

  Choux pastry piped straight into hot oil, rolled warm in cinnamon sugar, with a dark chocolate sauce for dunking.

  Serves 620 min prep20 min cook

  Read the recipe

• Tres Leches Cake with Whipped Cream

  A whipped egg sponge poked full of holes and drowned in three milks until it's more custard than cake.

  Serves 1225 min prep25 min cook

  Read the recipe

• Buttermilk Pound Cake with Lemon Glaze

  A dense, tight-crumbed loaf that gets its lift from eggs and a long creaming, not a shortcut.

  Serves 1620 min prep1 hr 20 min cook

  Read the recipe

• Chewy Snickerdoodle Cookies

  Cream of tartar gives the tang and the crackled top — no chocolate, no mix-ins, just butter and cinnamon sugar doing the work.

  Serves 2415 min prep11 min cook

  Read the recipe

• Peach Cobbler with Buttermilk Biscuit Topping

  Bubbling peaches under a rough scatter of drop biscuits, browned to a crust instead of rolled into a crumble.

  Serves 815 min prep40 min cook

  Read the recipe

• Brown Butter Pecan Pie

  A single-crust pie of toasted pecans set in a dark corn syrup filling, the butter browned first for a nuttier edge than the classic version.

  Serves 825 min prep55 min cook

  Read the recipe

• Chewy Oatmeal Raisin Cookies

  Old-fashioned oats, plump raisins, and enough cinnamon to matter — the cookie the chocolate chip one always stands next to.

  Serves 2415 min prep12 min cook

  Read the recipe

• Key Lime Pie with Toasted Meringue

  A tart condensed-milk custard in a graham crust, baked just long enough to set, then browned under a broiler instead of buried in whipped cream.

  Serves 820 min prep20 min cook

  Read the recipe

• Southern Banana Pudding with Vanilla Wafers

  A scratch-cooked vanilla custard layered with bananas and wafers until the cookies go soft and cake-like overnight.

  Serves 820 min prep10 min cook

  Read the recipe

• Butterscotch Blondies with Toasted Pecans

  A dense, chewy bar built on melted butter and brown sugar instead of chocolate, cut small because the edges are the good part.

  Serves 16 bars15 min prep30 min cook

  Read the recipe

• Vanilla Cupcakes with Chocolate Buttercream

  A basic creamed-butter cupcake, baked in liners and piped with fudgy chocolate buttercream once it's fully cool.

  Serves 1220 min prep18 min cook

  Read the recipe

• Chewy Chocolate Chip Cookies

  A straightforward creamed-butter dough with an extra yolk and no fridge rest — the everyday chocolate chip cookie, not an upgraded one.

  Serves 2415 min prep10 min cook

  Read the recipe

• New York Cheesecake with Graham Cracker Crust

  A dense, water-bath-baked cheesecake on a graham crust, sliced clean and cool — the opposite instinct from a deliberately scorched Basque one.

  Serves 1025 min prep70 min cook

  Read the recipe

• Flourless Dark Chocolate Cake with Sea Salt

  Melted chocolate and whipped eggs stand in for flour and leavening, so the crumb stays dense and fudgy under a thin, cracked top.

  Serves 1015 min prep25 min cook

  Read the recipe

• Sour Cream Coffee Cake with Cinnamon Streusel

  A tender, creamed-butter cake with a cinnamon-brown sugar layer swirled through the middle and another baked onto the top.

  Serves 1220 min prep50 min cook

  Read the recipe

• Chocolate Layer Cake with Fudge Frosting

  A tall, dark two-layer cake with a coffee-deepened crumb and a ganache thick enough to hold its shape on the sides.

  Serves 1225 min prep35 min cook

  Read the recipe

• Pumpkin Pie with a Gingersnap Crust

  A custard pie in a spiced cookie-crumb shell, baked just until the center still holds a slow wobble.

  Serves 820 min prep55 min cook

  Read the recipe

• Gingerbread Cookies with Royal Icing

  Rolled, cut, and spiced with a full spoon of ginger — sturdy enough to hold a shape and pipe icing over.

  Serves 2430 min prep10 min cook

  Read the recipe

• Lemon Bars with Shortbread Crust

  A blind-baked shortbread base under a puckery custard, cut into squares that hold their shape at room temperature.

  Serves 16 bars20 min prep40 min cook

  Read the recipe

• Chewy Peanut Butter Cookies with Sea Salt

  More peanut butter than flour, pressed with a fork so the dense dough has somewhere to spread.

  Serves 2415 min prep12 min cook

  Read the recipe

• Fudgy Salted Brownies

  A dense, glossy-topped bar built on melted chocolate instead of cocoa powder, cut small because they're richer than they look.

  Serves 1615 min prep30 min cook

  Read the recipe

• Basque Burnt Cheesecake

  A crustless cheesecake baked hot enough to blacken the top on purpose, kept jiggly and loose in the center instead of set firm.

  Serves 815 min prep55 min cook

  Read the recipe

• Buttermilk Doughnuts with Vanilla Glaze

  A yeasted dough proofed twice and dropped in hot oil for a minute a side — the only dessert in the larder that goes near a fryer.

  Serves 121 hr 45 min prep20 min cook

  Read the recipe

• Carrot Cake with Cream Cheese Frosting

  Two dense, oil-based layers under a frosting tangy enough to keep the sweetness honest.

  Serves 1230 min prep30 min cook

  Read the recipe

• Red Wine-Poached Pears with Mascarpone

  Pears simmered in spiced red wine until the color bleeds all the way through, then topped with mascarpone for a dinner-party dessert that needs no oven.

  Serves 415 min prep35 min cook

  Read the recipe

• Berry Pavlova with Whipped Cream

  A crisp meringue shell hiding a marshmallow center, piled with cream and whatever berries are ripest.

  Serves 620 min prep1 hr 30 min cook

  Read the recipe

• Profiteroles with Vanilla Ice Cream and Hot Fudge

  Choux pastry baked hollow and crackling, split warm, and packed with ice cream before the fudge has a chance to melt it into soup.

  Serves 630 min prep35 min cook

  Read the recipe

• Apple Pie with a Lattice Crust

  A double crust built from cold butter and a short chill, holding in a mound of macerated apples until the lattice bubbles over.

  Serves 840 min prep55 min cook

  Read the recipe

• Tiramisu with Espresso and Marsala

  Espresso-soaked ladyfingers under a cooked mascarpone custard, dusted dark with cocoa — better the day after it's made than the day it is.

  Serves 830 min (plus 4 hours chilling) prep10 min cook

  Read the recipe

• Chocolate Babka

  A butter-and-egg dough rolled around dark chocolate, split and twisted so every slice comes apart in ribbons — the one loaf built to be eaten with a fork, not toast.

  Serves 845 min (plus overnight rise) prep45 min cook

  Read the recipe

• Mixed Berry Crisp with Oat-Pecan Topping

  A crumble that leans on the fruit instead of the topping, baked until the juices bubble thick at the edges.

  Serves 615 min prep40 min cook

  Read the recipe

• Salted Caramel Ice Cream

  A dark, bitter caramel base churned into custard, salted hard enough to keep the sweetness honest.

  Serves 820 min prep40 min cook

  Read the recipe

• Dark Chocolate Pots de Crème

  A baked custard, not a pudding — six ramekins in a water bath until the centers still hold a wobble.

  Serves 615 min prep35 min cook

  Read the recipe

• Nectarine and Almond Galette

  A free-form pastry crust folded around sliced nectarines and almond meal, forgiving of a less-than-perfect fold.

  Serves 830 min prep45 min cook

  Read the recipe

• Brown Butter Chocolate Chunk Cookies

  Butter cooked past melted into nutty and brown, then a fridge rest so the middle stays soft while the edges go crisp.

  Serves 1820 min prep12 min cook

  Read the recipe

• Watermelon and Lime Granita

  Frozen in a pan and raked into shards, this is dessert for a day too hot to turn on the stove.

  Serves 615 min prep4 hrs (freezing) cook

  Read the recipe

• Olive Oil Cake with Orange

  A dense, moist cake that keeps for days and tastes better on the second.

  Serves 815 min prep45 min cook

  Read the recipe

• Buttermilk Panna Cotta with Roasted Cherries

  A barely-set dessert with enough tang to stop it tasting like sweetened cream.

  Serves 615 min prep20 min cook

  Read the recipe

Back to the larder