Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!
Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
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!
A rosemary-laced cornmeal crust makes this fragrant lattice-topped apple pie holiday-ready.
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.
Sprinkle this delicious dessert with some granola, and it could pass for breakfast, too.
Ice cream without the cream! This easy recipe results in a creamy, luscious, frozen dessert that is vegan, and gluten-free, and sugar-free, and amazingly, oh so yummy!
Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.
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.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
Substitute your favorite stone fruit for nectarines in this recipe.
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.
This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.
If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.
This delicious crumble-topped dessert lets the peaches shine.
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.
These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with creme fraiche or vanilla ice cream.
Roasting apricots turns them into little flavor bombs, perfect for spooning over vanilla ice cream, waffles, or a slice of pound cake.
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."
These not-too-sweet cupcakes have a moist crumb and delicate strawberry flavor. They are a hit with everyone!
This stunning no-bake cake is suprisingly easy, and showcases spring's delicious strawberries.
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.
Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.
Beautiful, rustic, individually-sized desserts.
These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.
These little truffle-like gems are deceptively rich, but contain only wholesome, healthy ingredients.
Home-made, simple, and only 30 minutes of prep time - you won't want to buy commercial peppermint patties again!
The holidays are not complete without a sweet potato pie!
This recipe calls for a food processor, but if you don't have one, you can mix this by hand. Try a pastry cutter or two forks. It will take longer, but it'll work! I've adapted this recipe to be vegan by substituting Earth Balance Buttery Sticks for the butter and it turns out perfect. Keep your ingredients COLD for best results -- I normally keep mine in the freezer. This recipe can be doubled with no issues. Keep extra dough wrapped in plastic in the freezer.
Homemade ice cream with fresh mint!
Use regular thyme and a bit of lemon zest if you don't have lemon-thyme. The panna cotta can be prepared up to three days ahead of time.
Chez Danisse recommends this on top of pancakes, but don't stop there - try it over oatmeal, or yogurt, or ice cream, or by itself in a bowl with a dollop of whipped cream.
Incredible served still slightly warm over simple vanilla ice cream.
This is really two recipes in one: a sweet, tangy rhubarb curd, and a buttery, delicately spiced shortbread. Both are delicious on their own, but put them together with a tad more work and you have a knockout dessert!
This dessert is light and refreshing, and is especially good after a spicy meal.
What a treat to be able to create this tasty South-East Asian dish at home!
An amazing raw pudding that can add a healthy twist to a romantic dessert.
A healthy and very pretty treat! Perfect after school snack or light dessert.
A light but sumptuous dessert - perfect in the middle of the holiday season! This dish is simple, tasty, sweet and tangy, and it is also quite pretty.
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.
"If you've always been a bit disappointed by icy semifreddo and other machine-free frozen desserts, I feel your pain. But trust me - even after sitting in the freezer for 24 hours, this baby is creamy, soft, and seriously good - not an icicle in sight. Delicious as a dessert or on its own, it would also be brilliant in all those places that ice cream works so well. Yum. The only thing is that it is quite strongly honey-flavored, which is great in most cases, but could be a little overpowering as an accompaniment to something like passionfruit souffle." -Jules Clancy
These cookies with a trace of lemony-flavored basil are perfect for tea parties and special gifts. Garnish a platter of them with fresh basil sprigs, unless you’d like to keep your guests guessing about the secret ingredient.
If you enjoy the combination of chocolate and citrus, you'll love these cookies.
“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
“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