We started with cheesecake. Then we added Nutella and chocolate, and layered it all into individual glasses on top of a bottom layer of Oreo crust. Sure, it's not really a cheesecake anymore, but does that matter?
The Latest Sweets
Last year I reached the vegan ice cream summit: A master recipe that scoops, melts, and feels the way ice cream should, and doesn't require any stabilizers or specialty ingredients. Now I have some new flavors to show just how versatile that base really is.
Whether or not you're suffering from winter-induced gloom, there's nothing a good, rich cup of drinking chocolate won't help. Yes, drinking chocolate—powdered hot cocoa's fancy-pants cousin, made from the finest beans and the richest ingredients, and meant to hit you hard, like a liquid-chocolate freight train. Here are three of our favorites.
Looking for the perfect Valentine's dessert? This gooey chocolate cake, loaded with whipped cream, ice cream, chocolate, and caramel sauce more than delivers. And it couldn't be easier to make.
Dulce de leche is a thick, creamy caramel sauce traditionally made with milk and sugar. It's very easy to make at home from a can of sweetened condensed milk!
I love it when something as simple as slightly changing one ingredient has such a dramatically delicious effect on baked goods. In this case that's browned butter, in both a cake and its frosting, for something moist, nutty, and insanely delicious.
Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spatula. Here's how.
This brittle is definitely not traditional. This is not a slab of milk or white chocolate studded with nuts or chunks of peppermint. This is part cookie, part brownie, and wholly delicious.
Filled cookies are good but chocolate filled cookies are better. As a kid, no filled cookie was off-limits: bring on the gooey caramel, sticky jam, and thick cream. But my cookie eating odyssey has led me back to an incontrovertible truth: magic middle cookies are the apex of the stuffed cookie genre.
These buttery, lightly sweet almond cookies take a beautiful shape in the waffle iron. They're delicious filled with chocolate ganache, dulce de leche, jam, or lemon curd.
With its pineapples, pecans, and coconut, ambrosia is full of ingredients associated with Southerners love, but how did it come to exist at all, and why did it become a Southern Christmas tradition?
Warm and chewy and comforting, these cookies are just the thing to eat alongside a nice cup of tea by the fire.
There's bad white chocolate and good white chocolate, and the good stuff, when treated right, is one of the most versatile and useful ingredients in the pastry kitchen. What does fantastic white chocolate taste like, and where can you find it? We tasted over 20 varieties to find out.
These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper.
Most people buy stollen, but the truth is that it's as easy to make at home as any basic bread. Here's how.
Millionaire's shortbread—the bar cookie of shortbread topped with layers of caramel and chocolate—is one of those awesome things that often suffers from shortcuts. This version, amped up with pistachios, lemon, whiskey, and coriander, doesn't make that mistake.
Fruitcake. Panettone. Stollen. You have many choices of Christmas breads to buy or make for your holiday table. But there can only be one Queen of Christmas. Our Christmas bread partisans (and as inveterate Jews, impartial judges) Daniel Gritzer and Max Falkowitz make their cases for which loaf deserves a place in your home.
This rich and luxurious flourless chestnut-and-chocolate torte is flavored with bourbon and topped with a swirl of sweetened chestnut purée. It's the perfect end to a wintertime holiday meal.
For our slightly nontraditional spin on the crumbly classics, a little cinnamon is mixed into the coating sugar for an added boost of flavor. It works perfectly with the toasty almonds, and makes them an excellent match for a cup of hot cider.
Filled with Champagne buttercream and decorated with gold chocolate shards and sugar pearls, this cake roll is the pinnacle of festivity. Instead of using ordinary Champagne, I make this cake with Marc de Champagne, a pomace brandy made from Champagne grape skins, seeds, and stalks that pairs beautifully with the cake's creamy buttercream filling and sweet white chocolate ganache coating.