This bread pudding plays on the flavors of Thai coffee by adding condensed milk, espresso, cardamon, and cinnamon to the custard. Buttery challah soaks it all up. More

Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd. More

Chef Kristine Kittrell's spin on profiteroles with strawberries and jalapeños demonstrates her passion for weaving local Texas ingredients with classical aesthetics. More

When strawberries are in season I support strawberry shortcake in all forms and this recipe is quite possibly the easiest strawberry shortcake ever. More

Always have a half bag of cornmeal lying around but tired of making cornbread (or just need some awesome new variations?) We've got the answer to using up that stash, from biscotti to pancakes to pudding. More

At Urban Cookies Bake Shop, there's an entire case of cupcakes, morning buns, muffins, and croissants, but if you've only got one chance to visit, you really can't go wrong with a bag of the shop's signature offering: cookies. More

It is high time a pie exists that does justice to the subtle nuances of chai flavor. Enter: the black bottom chai cream pie. More

Coffee and sugar are both great on their own, but together, they give each other a little boost. This week, you've showed us how by adding coffee to your cheesecake, cupcakes, and even slushies. More

Rhubarb pie is a keenly seasonal dessert, memorable for both its flavor and summertime debut. Home Made Summer takes advantage of that with a recipe for a sweetly spiced pie starring the stalk, supported by a cast of nutmeg, cinnamon, orange zest and almond paste. More

Last year we gave you 10 beautiful cakes to make for your spring celebrations (graduations, weddings, showers, and the like). But sometimes you need something that's easy to eat one-handed, or you're cooking for youngins' or prospective youngins'. Or maybe you're just interested in using your CSA box to make tender Yellow Squash Cupcakes topped with fluffy chocolate butter cream or you like the idea of swapping biscuits for cake to make individually portioned Strawberry Shortcake Cupcakes. Whatever the reason, these 12 cupcake recipes won't steer you wrong. More

Austin's Barley Swine is known for serving hyper-local fare using the freshest ingredients, and the dessert section of the menu is no exception. Pastry chef Kyle McKinney utilizes the bountiful variety that the area has to offer, pushing the boundary of what qualifies as "dessert." We checked out three of McKinney's creations currently on the menu at Barley Swine. More

To make this no-bake dessert, soft bread is soaked in a chocolate custard and layered with a zingy raspberry sauce. More

Obsessed as I am with the flavor of olive oil, it makes sense that I'm obsessed with these cookies. They taste like olive oil and pistachios. That's it and that's all they need to be. More

Just in time for summer, San Diego has a new ice cream shop. Located steps from the boardwalk in Pacific Beach, The Baked Bear is doing things a little differently. Instead of stopping at scoops and sundaes (both of which are readily available), the shop is serving up Humboldt Creamery ice cream sandwiched between fresh baked cookies, fudgy Ghirardelli brownies, or warm, Belgian-style waffles. More

Revel's dessert menu changes monthly, and as the city survived its usual April showers, it makes sense that May's theme is Flowers. The new menu includes Chocolate Malt Cake with blackberries and orange blossom crème anglaise, as well as Rose Panna Cotta with pistachio macaron and pink peppercorn honey. But thinking strawberries and cream for spring, I choose the Jasmine Buttermilk Tart with Strawberries and Chantilly ($7). More

I hadn't actually thought about CASC in many years when I came upon their latest iteration in the cookie aisle: New Chewy Chips Ahoy With Reese's Peanut Butter Cups. I loved the original, and I love Reese's, so I obviously had to give them a try. More

Bake the mangos under the coconut batter, then flip it over to reveal one moist and juicy cake. More

Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich. More