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Entries tagged with 'Thanksgiving sweets'

Let Them Eat: Sweet Potato Cake with Toasted Marshmallow Frosting

Let Them Eat... María del Mar Sacasa Post a comment

The first few holidays I spent with my in-laws, I was introduced to their sweet potato casserole, duly done up with nuts and ittty-bitty marshmallows that had bloated in the heat of the oven. The casserole dish—and I think there were two—was about the size of a rowboat that could comfortably seat four and feed 20 times that number. Never did I see more than a square inch consumed. The argument, naturally, has been to eliminate the dish altogether. But one does not contradict tradition. More

Scooped: Cranberry Goat Cheese Ice Cream

Scooped Max Falkowitz 5 comments

It's still the time of the cranberry around these parts, and while scones, pound cake, and sorbet are all fine uses for fresh berries, I wanted to take them into full-on ice cream territory. But cranberries are a lot more assertive than your average dairy cow; they need something to stand up to their punch. More

Bake the Book: Ricotta Pear Cake

Caroline Russock Post a comment

As you might imagine, we've been spending a fair amount of time plotting our Thanksgiving meal lately, and much of that time has been devoted to finding a truly special dessert (or three) to end the feast. Well, we're happy to say that we've found that Thanksgiving showstopper of a dessert in Francine Segan's latest cookbook, Dolci: Italy's Sweets. More

Scooped: Cranberry and Lillet Rouge Sorbet

Scooped Max Falkowitz Post a comment

The poor cranberry. Think: what other fruit offers such powerful flavor and intriguing tartness? Oh, sure, we all go gaga for sour cherries during their two-second season, but the humble cranberry, with us for all of fall, can hope at most for a nibble between bites of turkey. Which is really a shame, because at a time of year when comfort food is on our minds and gravy's running through our veins, cranberries are just what we need. More

Let Them Eat: Maple Cake with Brown Butter Apples

Let Them Eat... María del Mar Sacasa 4 comments

I was looking for a gift for my goddaughter in the young adult section of a bookstore a few years back and picked up some of the glossier spined novels that had recently been highly publicized or turned into popular primetime TV shows. I was appalled. Aghast. Shocked. Plus, I didn't know what some of the, ahem, maneuvers they were discussing even meant. More

Bake the Book: Sweet Potato Cheesecake

Caroline Russock Post a comment

When it comes to improving upon already great desserts, combining one dessert with an additional dessert seems to do the trick pretty much every time. (Remember the Cookie Stuffed Cookie?) So when Sonya Jones, the pastry chef-owner of Sweet Auburn Bread Company in Atlanta, Georgia set out to fancy up her sweet potato cheesecake, naturally she paired it with another classic Southern dessert, the pound cake. More

American Classics: Pumpkin Black and White Cookies

American Classics Alexandra Penfold Post a comment

Stroll into any New York bagel shop or bodega and it's more than likely that you'll encounter a beloved New Yorker: the black-and-white cookie. With one half chocolate frosting and the other half vanilla, how you approach a black-and-white is telling. More

American Classics: Apple Brown Betty

American Classics Alexandra Penfold Post a comment

At a pie, cobbler and crisp family reunion, Apple Brown Betty might be looked on as the unassuming second cousin, but don't let the dessert's humble appearance fool you. There's nothing mild or mushy about this autumn classic, especially when made with a generous pour of hard cider. More

Bake the Book: Ginger-Pear Skillet Cake

Caroline Russock 1 comment

Apples are everywhere in fall baking, but what about pears? Take away the ubiquitous fall red-wine-poached pear, you'll soon see that there are very few pear desserts out there. When you consider that the more popular member of the pome family is incorporated into nearly everything from pies to cobblers and brown bettys, it's a bit of a mystery as to why pears aren't treated with the same pastry-making regard, especially when you consider their wonderfully delicate, almost floral sweetness. More

Indian Pudding, a New England Thanksgiving Tradition

Tammy Donroe 35 comments

Pumpkin pie can suck it! If there's a single dish that launches me straight back to the innocence of childhood and the warm comfort of my Yankee roots, it's this: a bowl of warm Indian pudding with vanilla ice cream melting and pooling moat-like around its perimeter. I have heard that some folks who reside in this fair nation have never heard of it, let alone have never tried it. Perhaps because the name conjures up images of actual native tribesmen lodged within the pudding More

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