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.
The Latest Sweets
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.
For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more.
Hanukkah is a time for friends, family, and food. And more specifically, lots of delicious fried food. From homemade sufganiyah to, well, more fried desserts, to a whole slew of rugelachs and challahs, we've got 16 classic desserts to complete your holiday feast. All eight of them.
The French prefer to leave the elaborate creations to the professionals, and what they make at home tends to be, in fact, homey. In her newest cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Greenspan shares the recipes that it took her five years to slowly coax from her Parisian friends, her hairdresser, and even strangers at the table next to hers at lunch.
Things are classics for a reason, but a little updating never hurt anyone. And these most certainly will not hurt you. These cookies take the traditional oatmeal raisin and turns it on its head in a deliciously sweet and salty iteration. They are a truly well-rounded cookie, and each bite is a welcome surprise.
Most home bakers are familiar with making buttercream. It's smooth, creamy and it tastes amazing spread over cake, piped onto cupcakes, or smushed between two cookies. However, there are actually six different kinds of buttercream! Read on to see how they compare...