The vintage ad promises this pie is "almost as easy as peeling a Dole banana." And guess what, it is.
'desserts' on Serious Eats
Last year I put together a slideshow of Matzo Crack recipes for Passover. This year's post was inspired by a tweet I saw by Serious Eats New York editor Max Falkowitz that went a little something like this: "What to do with Matzo for Passover: Eat with Charoset. Make Matzo Crack. Cry. End of list." Which got me thinking what else in the dessert realm could be done with matzo. Then it hit me. Chocolate covered Matzo 'Crack' would make a great base for s'mores. Break out the Kosher for Passover marshmallows!
For Belgian Americans in northern Wisconsin's Door County, the start of autumn is a time for giving thanks. And as part of their Kermiss celebrations, there is always the fruit-filled treat known as Belgian Pie.
Yup, you guys can invite us over to your houses any day. From an elegant pear and chocolate tart to creamy panna cotta to a Kit-Kat covered cake—there is a sweet treat to serve at every type of dinner party. Check out all 13 desserts in the slideshow above!
It's official: Hostess, the maker of Twinkies, has filed for Chapter 11. While this doesn't necessarily mean the demise of the iconic treat, it's as good an excuse as any to stockpile on the sweet snack cakes and make something amazing: Twinkie Tiramisu.
The addition of boiled apple cider elevates a humble egg custard pie to a dessert that tastes much like a perfect bite of apples and whipped cream. Adapted from a collection of well-loved recipes collected by Hermine B. Horman in her book A Century of Mormon Cookery, Volume 2, I tweaked the recipe to cut down the added sugar so more of the tartness of the fruit shines through.
It looks like apple pie. It smells like apple pie. It even tastes like apple pie, but the secret to this Great Depression era classic doesn't come from an orchard, it comes from a box of crackers.
I'll be the first to admit that ice cream making is a drag, but delayed gratification is deliciously rewarding, especially when it involves this luxurious, velvety ice cream made with sweet corn, tangy crema, and an insinuation of cinnamon.
Airy sponge cake is sliced, filled, and covered with whipped cream, then encrusted with crunchy coffee-flavored brittle and adorned with slivered almonds. The original, I decided, needed some sprucing up, though, so I increased the coffee flavor and incorporated coarse chunks of toasted almonds into the brittle. The combination of cloud-like cake and shattering candy coating is nothing if not irresistible.
For the most part, yuca is used in savory preparations, but it does moonlight as a dessert ingredient. In Nicaragua, the yuca root's tough, brown skin is peeled off and the white interior finely shredded, then combined with queso duro, a firm, salty cheese. Eggs and baking powder are stirred in, and the mixture is deep-fried to make buñuelos (fritters).
I grew up in a household where dessert was always served, and atolillo was frequently on the menu. It was a crowd-pleaser and easy enough to pull together even on a busy weeknight. Atolillo is a humble little custard made with milk, egg yolks, sugar, cornstarch, and lightly flavored with cinnamon.
The crust is shortbread crumbs and ground almonds, which are complemented by a sweet almond liqueur-flavored mascarpone filling. The crowning touch: an Amaretto and cherry glaze that lightly coats a generous pile of fresh cherries.
I've made bread pudding with everything from sliced white to croissants, but much prefer challah; it absorbs the custard nicely while retaining its shape so the pudding isn't a mushy mess. In this recipe, the custard is made with sweetened condensed milk and a generous amount of espresso powder, accentuated with floral cardamom, spicy cinnamon, and the perfume of almond extract.
These roasted peaches with haloumi are a lovely iteration of the salty-sweet dessert theme. The ripe peaches are bathed in Riesling syrup, the Riesling's floral notes accentuating their delicate perfume. As they roast, the peaches release deep blush-hued juices that remind me of a summer sunset. A light seasoning of salt and black pepper on the fruit perks up the syrup and makes the peaches pop.
When I'm in a bind and need a last-minute dessert, a fresh fruit cobbler is a lifesaver. It takes minutes to prepare, but is met with big smiles and great appreciation. Its rustic, honest-to-goodness homemade look and the fact that it must be served warm make cobblers an effortless crowd-pleasing success.
People often get passionate about chocolate, yet I rarely hear anyone gush about vanilla. Personally I go nuts for the stuff, especially in desserts that are made with real, fragrant, heady vanilla beans. These sables are soft with just a bit of crunch; the vanilla is complimented by a rich, buttery backbone and just a hint of salt. So while these freckled, pale yellow cookies may look plain, their taste is anything but.
The secret ingredient? Freeze-dried strawberries, which have sharp, concentrated flavor that leaves red gelatin in the dust. A portion of the berries goes into the cake and the remainder are folded into the meringue.
This recipe is inspired by Key lime pie—it starts with tart limes, gets sweetened with condensed milk, then you add super-glossy, billowing Italian meringue. A salty, crunchy pretzel crust provides great textural contrast and makes the lime flavor pop.
Anne Thornton, the host of Food Network's Dessert First with Anne Thornton, didn't realize food was her calling until later in life. She chose to pursue degrees in finance and philosophy, then landed a job with Apple Computers first. Despite her impressive gig in Chicago, she eventually left it for New York's Institute of Culinary Education, landing a job in culinary production.
What drew me to this recipe, originally published in Gourmet in 1999 (courtesy of the now closed Shubox Café), was the cream of coconut in the batter. I added sweetened coconut flakes to really underscore the coconutness, and used cake flour instead of all-purpose for that feather-light texture.