From its flaky top studded with pine nuts, to the currants and grappa that flavor the chocolate interior, this torte hits all the right notes for Christmas.
Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent but light textured dessert. For gluten-free just omit the malt.
A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.
There's no better way to end your Christmas feast than with a delicious, festive cake. From beautiful tiered centerpieces to boozy finales, here are our favorite picks of the season.
At this time of year, Austin bakeries and ice cream shops are simply bursting with both peppermint and eggnog flavored sweets. You'll also find Christmas cookies galore along with plenty of seasonal cupcakes, but there are also cranberry blondies, cream puffs filled with gingerbread cream, and boozy ice cream.
I just want to take a moment to give some respect to a holiday confection that I love. To a confection that more people need to make, eat, gift, and generally embrace as important a holiday tradition as cookies.
Eggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.
This recipe is based on a lavash cracker recipe and when the dough is handled minimally with almost no flour added in the rolling process it results in a perfectly light, crispy cracker which is still sturdy enough to stand up to a slice of cheese perched atop it.
Real vanilla extract doesn't come cheap. Depending on where you buy it, it can range from a little under a buck an ounce all the way up to several dollars. Add real vanilla beans into the mix and prices can climb even higher. But does more expensive vanilla make for better flavor? Tastier cookies and better vanilla ice cream? Where does artificial vanilla extract figure into it? We decided to find out.
A batter of mostly melted chocolate is gently warmed in simmering water. Chopped nuts and even more chocolate are stirred in. Seriously Bitter Sweet makes and bakes them with the centers still gooey. Seriously indulgent, with a satisfying chew.
Alice Medrich, the "First Lady of Chocolate", has updated her award-winning "Bittersweet: Recipes and Tales from a Life in Chocolate."
Eleni Gianopulos knows her way around decorated cookies. They are the signature item at her shop, Eleni's New York, and she sells them in every conceivable shape and style. Check out her tips for timing, flood icing, keeping your cookies in shape, and more.
This Greek Walnut Cake from Areti's Gyros in Cincinnati is incredibly fragrant and full of warm spices without being too heavy or sweet.
It's probably my southern Italian roots, but I'm a huge, huge sucker for rum-soaked sweets. (Southern Italian roots or nascent alcoholism. Eh. Wash.) This cake is a hybrid of my Christmas rum cake and a Caribbean rum cake, and I think it's one of the best boozy desserts around.
As far as preserving goes, fruit butters are an ideal place for a beginner to start. They require no fussy or preserving-specific equipment, and there's no guesswork of whether they've reached a set or not. You'll see them made with cherries, peaches, pumpkin, nectarines, and even berries, but the be-all of fruit butters is apple.
As quaint as it would be, I doubt many of us are actually making figgy pudding for the holidays. May I suggest instead these fig and walnut biscotti? They're a personal favorite, incorporating everything that reminds me of Christmas: cloves, cinnamon, nutmeg, and orange.
Two new flavors of Pringles are popping up on grocery store shelves, but should you try them? We popped the top on both to find out.
From traditional yule logs to Old World sweet breads, New York's bakeries are here for you when you can't bake for yourself. Here are six seasonal centerpiece desserts that not only taste great, but let you strut your pro-entertainer stuff.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
Nanaimo bars are one of the world's most perfect foods: a three layer no-bake cookie with a chocolate crumb base, a creamy custard middle section, and a firm chocolate topping. This version is dressed up for the holidays with a gingerbread base and a "blonde" white chocolate topping.