Articles
There are no articles currently tagged as relating to the term "Desserts".
Tips
Spray the Flavor
Here's a simple tip to ensure even distribution of flavored liquids like coffee or liqueurs when making desserts like tiramisu or charlottes.
Whipped Cream Stand-In
Most people don’t keep heavy cream on hand for whipping, but almost all of us have vanilla ice cream. Here's how you can turn ice cream into whipped cream in minutes.
How to Store Ice Cream to Prevent Ice Crystals
After you've opened a carton of ice cream, ice crystals quickly form on top which can ruin the texture of frozen dessert. Here's a simple way to prevent those pesky crystals from appearing!
A Mess-Free Way to Crush Peppermints or Other Hard Candies
Look to this quick, mess-free tip for crushing peppermint candies.
How to Sift Powdered Sugar In a Food Processor
With this simple trick, and a bit of thinking ahead, you can save time, and mess, when baking.
An Easy Way to Chop Chocolate
Keep your chocolate from scattering about when chopping with this simple knife swap.
Simple Hack for Making Easier Peanut Brittle
It's the season of candy making! This simple trick is sure to make candy making easier on you!
How to Make Candied Cranberries
Candied cranberries make a festive garnish to holiday dishes this time of year. Best of all, it's simple to do!
How to Soften Brown Sugar Quickly
If you've ever found yourself in the midst of baking and realize your brown sugar is hard, use this tip to keep the baking alive.
How to Make a Heart-Shaped Cake Without a Special Pan
You don't need a heart-shaped pan to bake up a festive cake. This simple method makes Valentine's Day dessert a cinch.
How to Store Cookies & Bars to Keep Them Fresh
Keep your treats tasting delicious and looking great this holiday season with these tips on how to properly store them.
Halloween Candy Cookies
Make the most of left over Halloween candy with this tip that revamps an old tried and true recipe.
How-To's
How To Assemble a Layer Cake with Frosting
Follow these simple steps for a cake that’s both impressive and stable.
All About Cream & How to Whip It
From half-and-half to heavy cream, this smooth and rich cooking and baking cornerstone is explained. Now you can case the dairy aisle with confidence. Plus, if you ever wondered about the difference between soft peaks, medium peaks, and stiff peaks, we'll teach you.
Deals
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Recipes
Mocha-Flavored Truffles
Truffles make the best gifts. They’re a cinch to make, are deeply rich and luxurious, and are absolutely, positively chocolate at its finest. For the best truffles, use quality chocolate. For the deepest chocolate flavor, use bittersweet chocolate labeled 60% cacao.
Oatmeal Cream Pies
Nothing evokes instant feelings of nostalgia quite like baked goods. Whether you had the classic Little Debbie version of these sweet sandwich cookies as a special childhood treat, or you sent your kids to school with one in their lunch box every day, chances are you’re familiar with their chewy, melt-in-your mouth texture and marshmallow creme filling.
Peanut Butter Seven Layer Bars
Peanut butter fans unite. Complete with a layer of creamy peanut butter and topped with roasted peanuts, these bars are a peanut butter lover’s dream — but they offer much more, as well. A layer of chocolate pleases those with a sweet tooth, and shredded coconut satisfies those who crave a little texture
Strawberry Ice Cream
Take ordinary strawberry ice cream up a notch by roasting fresh strawberries, to intensify their flavor, then blend them into a sweet custard ice cream base.
Benne Crescents
These unusual cookies get a one-two punch of fl avor from sesame seeds, which are known as benne [BEHN-ee] in the South. Rolled in toasted seeds to give them a coating with delicate crunch, these crescents include a surprise ingredient that gets stirred into the dough. Toasted sesame oil, usually relegated to Asian cooking, rockets the sesame flavor of these cookies straight to the moon.
Black & White Cookies
A New York City deli classic, these soft, sponge-cake like cookies, with vanilla and chocolate fondant frosted halves, are as dramatic looking as the city that claims them. But these enormous cookies come with quite the dilemma — vanilla or chocolate icing first?
Blueberry Bars
Blissful blueberries make their way into a blue ribbon bar with a shortbread crust and lemony glaze. The best part about these bars (besides indulging in them) is that they’re pretty straightforward. The shortbread-like crust comes together quickly in a food processor and the filling is just a matter of stirring together the ingredients. While these blueberry bars may not exactly be health food, you can at least give yourself a little credit for eating this antioxidant rich berry, right?
Chocolate Profiteroles with Raspberry Sorbet
Profiteroles are miniature cream puffs made from a thick, sticky dough called pâte à choux [paht ah SHOO]. When baked, the dough steams and forms a hollow shell — perfect for holding a filling, like sorbet. Made with chocolate, these gems become a dramatic dessert to serve at a dinner party.
Dark Chocolate Molten Cakes
You might know these chocolate cakes as chocolate lava cakes or warm chocolate cakes, but regardless of their name, these seemingly modest cakes are big in flavor. Their big ta-da is that when you sink your spoon in, you’ll find molten, fudge-like centers.
Almond Linzer Cookies
Thought to be one of the oldest tart varieties, the Austrian linzertorte is known for its crumbly pastry flavored with cinnamon, lemon zest, and nuts, and for its bright jam filling. This more portable — but just as elegant — cookie version is made of two almond flavored cookies sandwiching a layer of sweet-tart raspberry-lemon jam.
Salted Nut Roll Bars
This bar covers the spectrum of tastes and textures: Crunchy, chewy, salty, sweet—they’re all in here.
S'mores Bars
S’mores are never out of season, and this s'mores bars recipe proves just that. With these baked bars you can get your s'mores fix without having to pitch a tent. Made with peanut butter cup candy bars, this treat is undeniably addictive.