Every month—heck, almost every day—we make an effort to go out and shove desserts into our faces in an effort to find the best out there. Sometimes our favorites appear at a regular ol' diner, sometimes at a scoop shop or old-school bakery, and other times, they're worth a visit to a fancy restaurant.
The Latest Sweets
In this recipe from Huckleberry, an oat and wheat flour crumble is cut with a generous amount of butter and brown sugar, and sprinkled over cored, halved apples of your choosing. They end up soft and fragrant, with plenty of crumb to cover.
Huckleberry isn't just photographed beautifully and written well enough that paging through it is a delight—most importantly, you realize that yes, you can make everything you see. And you most definitely should.
After exploring Filipino Cuisine's savory side, we're diving into dessert. A high-walled mixing bowl of influences—some geographic, some colonial, some just plain strange—shape the country's complex, delicious, and at times beguiling approach to sweets.
We've been watching the comments, and it seems a fair number of you wanted a gluten-free version of a donut, or a beignet. A beignet is traditionally made with choux pastry and then deep-fried. These jelly-filled donuts are made with choux pastry and then deep-fried. The difference? No gluten.
From apple cider doughnuts to a challah bread pudding, we've got 22 Rosh Hashanah desserts to ring in a sweet New Year.
A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like quality that supports the weight of a pound of cream cheese, thanks to author Karen Morgan's Cookie Jar Blend.
Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
This almond cake may be healthy, at least as far as desserts go, but that's just an incidental benefit. What matters most is how light, tender, and delicious it is. The secret to its success: beating the egg whites properly. Here's how.
Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a reliable, equally satisfying gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour.
Nuts are the perfect way to add warm, nuanced flavor to otherwise one-note baked goods. From rosemary-pine nut sables to a fresh fig and hazelnut tart, we've pulled together 20 recipes to bring crunch, sweetness, and complexity to your fall desserts.
When you can't have gluten, finding palatable substitutions to your favorite foods can be a real hassle. Luckily, we have Karen Morgan's The Everyday Art of Gluten-Free to help you through that quest. Take this thickly-frosted, fruit-stuffed pop tart as a shining example of what can be done with a little starch manipulation.
After Chef Karen Morgan was diagnosed with celiac disease in 2002, she slipped into what she describes as a culinary depression. Rather than resign herself to a life of rice pasta and hedonistic fantasies of wheat, Morgan took it upon herself to discover if, and how, the textures and flavors of well-loved gluten-dense foods could be replicated. The results? Her masterful new cookbook, The Everyday Art of Gluten-Free.
Until now, tiramisu has always felt like a wintertime dessert. Witness this Seriously Delish creation, which uses whipped coconut milk and coconut rum to add a undeniably tropical note to a normally coffee-heavy dessert. It's just as rich and inviting as the original.
If you have a breakfast sweet tooth, consider it satisfied: we've rounded up 29 sweet recipes from cinnamon rolls to scones to complete your weekend brunch.
The ever-popular baklava is just the tip of the iceberg that is Turkish sweets—on a recent trip to Istanbul, I fell in love with the country's vast range of desserts. Here's a look at some of the most popular ones you'll find.
This cake uses whole wheat pastry flour and the zest of four lemons in its base, along with hearty glugs of extra-virgin olive oil. The top is all slices of caramelized Meyer lemon, and the whole shebang is baked up in a cast iron skillet, which gives it a bit of a crust, and a lot of rustic appeal.
While every nation in South America has a distinct culinary tradition, shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth. Here are 18 South American desserts you should know.
Beautiful cakes often require a big investment in time and effort. Thankfully, there's an alternative for those occasions when you want a pretty cake but don't have the time to make one: a bundt cake. The method for this cake couldn't be any easier—you dump all the ingredients into one bowl, whisk, bake, and you're done. A short while later a rich, moist chocolate cake emerges from the oven.
Indulge in a little no-bake bliss with this cheesecake from Seriously Delish. Greek yogurt is mixed in alongside cream cheese, with a little sweetened condensed milk for, well, sweetness. It's tart, creamy, but not too dense; just the kind of cake you can enjoy more than once in a while. The simple base allows for all kinds of toppings, an assortment of which are suggested. Feel free to eat it plain or switch it up entirely.