Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.
What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.
Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.
A rosemary-laced cornmeal crust makes this fragrant lattice-topped apple pie holiday-ready.
This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour, giving it a toasted, nutty flavor.
Aronia berries give these cookies a tart, blueberry flavor.
“Most people have had avocado in a salty and/or spicy format, or at least as an accompaniment to something that is not primarily sweet. If you like avocado, however, you will really enjoy this ice cream. Its natural oil gives the ice cream a very smooth and silk mouth feel, and the lime juice heightens its flavor. Although it may taste too sweet before freezing in the ice cream maker, it will be just right when it’s done.” –Fany Gerson, author of My Sweet Mexico
Celebrated BabyCakes NYC serves up gluten-free, wheat-free, dairy-free, and vegan treats in their bakeries, and this is their chocolate chip cookie recipe.
Sweet and comforting fall food. Perfect for days filled with crisp leaf piles and pumpkin patches, when Wisconsin trees seem to burst into flame in front of our very eyes, rendering us unable to do anything but gaze up in quiet awe at our world, suddenly ablaze.
An old-fashioned favorite.
These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.
Definitely dessert, but a healthful choice. Wholesome oatmeal, whole-wheat flour and a medley of dried berries will satisfy your sweet tooth.
A delightful description of this cake from Smitten Kitchen's Deb Perelman: "A tangy, impossibly moist, vanilla-flavored cake base ceilinged with hefty crumbs that will make all streusels that came before pale in contrast."
Beautiful, rustic, individually-sized desserts.
These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with creme fraiche or vanilla ice cream.
Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your Thanksgiving table for years to come.
Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.
Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.
Delight your friends, or indulge yourself with these delicious caramels.
Cara Cara oranges are a variety of nevel orange, and they are less acidic and sweeter thatn typical oranges. They have ruby red flesh which make them a great ingredient to use during the holidays, adding a bright, festive flash or color to your table when you want it to look its best.
Cinnamon is the standard spice for topping a crumb coffee cake. This coffee cake keeps the crumb topping and spices it up a little more by using some of the same flavors that are found in chai, including cinnamon, ginger, cardamom and allspice. These spices really help to make the coffee cake memorable - and they also make you want to come back for a second slice. - Helen Dujardin
Have this cake for dessert or for a very special snack with tea.
If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!
Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.
You would never think that chocolate covered fruit could be this easy! Coconut oil added to the melted chocolate creates a smooth and lustrous coating for the strawberries.
A great recipe for young bakers that will be enjoyed by all ages.
These cupcakes take just a few minutes to make, and their flavor is over-the-top, intensely delicious!
A hedgehog is a chocolate-based, no-bake 'cake', or slice that usually uses plain sweet biscuits (cookies) such as shortbread. It often has nuts as well. I've gone for a minimalist chocolate extravaganza but feel free to add nuts if you like.
Finish a fine meal with this velvety and bright indulgence!
So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour.
Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.
A compote made from Satsuma madarins and both pomegranate juice and seeds makes this rich and creamy panna cotta extra-special.
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
The hardest part about making these bars might be refraining from eating the vibrant-hued cranberry curd straight from the bowl.
Refreshing, light, and festive, this granita is the perfect way to finish a heavy meal.
If you enjoy the combination of chocolate and citrus, you'll love these cookies.
Dark chocolate comfort food for the kid in everyone!
These little truffle-like gems are deceptively rich, but contain only wholesome, healthy ingredients.
Yum yum! Of course this kid-friendly dessert is not made from dirt, but it sure looks like it, complete with candy worms on top!
This is quite the cookie made as written, but is also a great candidate for add-ins. Imagine dried cherries, chunks of toffee, or peppermint candy pieces!
Slightly bitter walnuts and sweet, fragrant figs make a very tasty and sophisticated ice cream. Break out the ice cream maker!
Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's so good, it's hard to imagine there being leftovers for that long!
Substitute your favorite stone fruit for nectarines in this recipe.
This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.
Pears and cardamon, when baked together, have a magical quality. Makes four 4-inch cakes or one 8-inch cake.
These not-too-sweet cupcakes have a moist crumb and delicate strawberry flavor. They are a hit with everyone!
“PastureLand's Chef Bret’s ‘Grandmother’s Sour Cream Orange Poundcake’ is too good to resist, and we could not keep from nibbling before it cooled! The warm, sweet and orangey aroma filled the kitchen, attracting the neighbors (we had the window open on one of the first warm days).”– PastureLand Co-op
Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd's citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)
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