What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust.
Bake The Book
A pale yellow grapefruit curd provides the background to gem-like pomegranate seeds, all wrapped up by a hearty wheat crust. It's a citrus-heavy dessert that serves up winter fruit in a creative way.
A comprehensive education in the world of pie is what you'll find in these pages. There are the expected crust tutorials, explanations of why to use what ingredient and when, as well as a run-down of various crust-weaving techniques. But what makes the book unique is Teeny's rediscovery of the deep traditions of pie-making; oh, and the delicious recipes.
With fat pieces of butter-soaked yellow cake in a cream cheese ice cream base, this recipe is easily one of the most decadent offerings at Ample Hills.
Pieces of salty pretzels are strewn about a dark chocolate ice cream base flavored with Guinness beer. Need we say more?
This is one of the best sellers at the Ample Hills scoop shops, and once you taste the sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy you'll see why.
When it comes to kick-ass, no-brainer combinations, it doesn't get better than peanut butter and jelly. Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop swirls a generous portion of peanut butter into a sweet cream ice cream base, then folds in spoonfuls of jelly just before serving.
Ample Hills is one of our favorite scoop shops in NYC, but we can't always make it out to their shops. Lucky for us, then, that their book, Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop has arrived.
Soft, sandy, and flavored with vanilla bean, these little shortbread rounds from Frenchie are served with rhubarb and strawberries.
A classic panna cotta is infused with chamomile tea, and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup.
No doubt you've had chocolate pots de crème or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
Die-hard ricotta cheesecake purists, avert your eyes: this is a cheesecake crafted from Brillat-Savarin cheese, a French triple-crème that's super dense and fatty. It provides an excellent foil for a playful cookie crust and an artfully constructed passion fruit glaze.
Frenchie is a visual primer on everything that makes Greg Marchand unique. Not entirely French, but never forgetting his roots, his technique is free and easy, but sharply intelligent...and delicious.
This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet.
This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo.
A couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown butter filling that's topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch.
For those of you who prefer to eat their drinks instead of sip them, First Prize Pies has come up with Chai Chess Pie, a sweetly spiced pie that relies on the complex flavors of cardamom, cloves, and tea leaves.
Allison Kave won the Brooklyn Pie Bake-off in 2009. Since then, she's been cranking out deliciously inventive pies in every conceivable flavor. We've got a peek at some of her best recipes.
Those of you who know how to make bear claws, raise a paw. Chances are you never have, so let The Model Bakery Cookbook teach you how.
The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies?