This quick and easy microwave Pumpkin Mug Cake is the perfect fall dessert for one, or multiply the recipe and make it in ramekins to feed a crowd! Pumpkin Mug Cake If you love mug cakes and everything pumpkin spice, you will love these pumpkin mug cak…
This quick and easy microwave Pumpkin Mug Cake is the perfect fall dessert for one, or multiply the recipe and make it in ramekins to feed a crowd! Pumpkin Mug Cake If you love mug cakes and everything pumpkin spice, you will love these pumpkin mug cakes. My daughter Madison can’t get enough! I played
It’s not surprising that checking off elements of your meal ahead of time—especially a big meal like Thanksgiving—is a good idea.
Dessert, in particular, is easy to make in advance. Cakes, cookies, and cheesecakes come together with greater success wh…
It’s not surprising that checking off elements of your meal ahead of time—especially a big meal like Thanksgiving—is a good idea.
Dessert, in particular, is easy to make in advance. Cakes, cookies, and cheesecakes come together with greater success when there’s less immediate pressure, meaning you'll have better desserts and more energy (and oven space) to devote to more pressing matters day of.
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Every night at Valhalla, a restaurant with a $188 tasting menu located on the mezzanine of a crowded food hall in Chicago’s West Loop, Tatum Sinclair prepares infinite desserts. Infinite as in unlimited—all you can eat—desserts.
Unlike the breadsticks…
Every night at Valhalla, a restaurant with a $188 tasting menu located on the mezzanine of a crowded food hall in Chicago’s West Loop, Tatum Sinclair prepares infinite desserts. Infinite as in unlimited—all you can eat—desserts.
Unlike the breadsticks at Olive Garden, Tatum’s desserts are curated and customized to each diner’s preference. In theory, the concept is simple: Tatum will make you as many desserts as you’d like, so long as you finish what’s in front of you. The execution is more complex, as she preps, makes, and plates each dessert—which includes sorbets, ice creams, cakes, pavlovas, and something she describes as “the center of a cinnamon bun”—entirely by herself.
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There’s a lot to love about Christmas, but it’s hard to beat the holiday’s extensive—and beloved—dessert selection. Of course, any sweet can qualify as a Christmas dessert, but there are certain flavors and confections we find ourselves especially draw…
There’s a lot to love about Christmas, but it’s hard to beat the holiday’s extensive—and beloved—dessert selection. Of course, any sweet can qualify as a Christmas dessert, but there are certain flavors and confections we find ourselves especially drawn to around the holidays. An assortment of Christmas cookies—from wintry, rosemary-infused shortbread to almond-scented, Italian rainbow cookies—is always a winning choice. You can’t go wrong with traditional chocolate roulades and mince pies. And going the extra mile to make truffles and caramels, or a showstopping Christmas cake or gingerbread tower, will never go unappreciated. Without further ado, here are 42 of our favorite Christmas desserts.
When you think of Christmas desserts, your mind likely goes straight to cookies: They’re a classic—and arguably essential—part of the festive season. Make a single cookie variety if you’re hoping to keep things simple this year, or try several for the ultimate Christmas cookie spread.
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chocolate chip cookies are a highly personal thing, and what I’m not here to do is tell you that my ideal version is better than any others. Personally, I gravitate towards cookies that are made with browned butter, lots of salt, and feature crispy edg…
chocolate chip cookies are a highly personal thing, and what I’m not here to do is tell you that my ideal version is better than any others. Personally, I gravitate towards cookies that are made with browned butter, lots of salt, and feature crispy edges with a chewy center—but I know that for some people, a cakey, soft cookie, or even a nutty, whole-wheat iteration, is the ultimate goal. To recognize—and celebrate—the many forms that chocolate chip cookies can take, we’ve gathered 11 of our favorite versions, with each one suiting a different preference, baking style, or dietary need.
1. For the Purist
If you want classic chocolate chip cookies (and you want them right now), reach for this Genius recipe from Tara O’Brady. There’s no rest or chilling time required, no unexpected mix-ins or techniques—just the best version of a simple, streamlined cookie.
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These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor! Soft Pumpkin Chocolate Chip Cookies My daughter Madison loves pumpkin spice, so she devoured these…
These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor! Soft Pumpkin Chocolate Chip Cookies My daughter Madison loves pumpkin spice, so she devoured these Pumpkin Chocolate Chip Cookies when I was testing them. I adapted them slightly from these pumpkin
It’s officially apple season—and that means it’s also apple crisp season. Though September might be too early in the year for apple crisp’s more formal, buttoned-up relative, apple pie (we’re saving those for Thanksgiving), there’s no reason all that seasonal fruit should go to waste. Crisps (and their oatless counterpart, crumbles) are an ideal, low-maintenance fall dessert. But, just because they’re simple and straightforward, it doesn’t mean there aren’t a few tricks that can turn a very good apple crisp into an excellent one. Here are five of our favorite tips for perfecting this classic fall dessert.
1. Use the right apples
You won’t get very far if you don’t start with the right ingredients. “I love a Granny Smith,” said Food Editor Emily Ziemski, “but any mix of heartier apples (such as Mutsu and Honeycrisp) will hold up nicely to baking.” You’ll want to avoid anything too soft, like a Red Delicious or McIntosh, she added, as those risk disintegrating and becoming mealy during baking. If you’re uncertain, you can’t go wrong with using a mix: Choosing a variety of apple types will yield a range of textures and flavors in each bite, from tart and firm to sweet and jammy.
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It’s officially apple season—and that means it’s also apple crisp season. Though September might be too early in the year for apple crisp’s more formal, buttoned-up relative, apple pie (we’re saving those for Thanksgiving), there’s no reason all that seasonal fruit should go to waste. Crisps (and their oatless counterpart, crumbles) are an ideal, low-maintenance fall dessert. But, just because they’re simple and straightforward, it doesn’t mean there aren’t a few tricks that can turn a very good apple crisp into an excellent one. Here are five of our favorite tips for perfecting this classic fall dessert.
1. Use the right apples
You won’t get very far if you don’t start with the right ingredients. “I love a Granny Smith,” said Food Editor Emily Ziemski, “but any mix of heartier apples (such as Mutsu and Honeycrisp) will hold up nicely to baking.” You’ll want to avoid anything too soft, like a Red Delicious or McIntosh, she added, as those risk disintegrating and becoming mealy during baking. If you’re uncertain, you can’t go wrong with using a mix: Choosing a variety of apple types will yield a range of textures and flavors in each bite, from tart and firm to sweet and jammy.
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My best advice for anyone seeking a crowd-pleasing chocolate dessert that requires no baking, minimal technique, and primarily pantry ingredients: Turn to meat. More specifically, cured, mold-encased meat secured with twine. You’re reading this correct…
My best advice for anyone seeking a crowd-pleasing chocolate dessert that requires no baking, minimal technique, and primarily pantry ingredients: Turn to meat. More specifically, cured, mold-encased meat secured with twine. You’re reading this correctly. Your next dessert should be salami—made from chocolate.
Chocolate salami is a hand-rolled tube of chocolate stuffed with biscuits, nuts, and dried fruits. When sliced, the dessert uncannily resembles the cross section of dried sausages like soppressata and kielbasa. While chocolate salami is the dessert’s Italian-American alias, this tubular treat has many names throughout the world: It’s “salame de chocolate” in Portugal, “sokseh” in Estonia, “chocolate kolbosa” in Russia, and “cookie chip chocolate” on Reddit. In other words, it’s (likely) the only plant-based meat with global approval.
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This easy Apple Turnover recipe is filled with apples, cinnamon, and golden raisins and made with a phyllo dough crust. It’s the perfect light fall dessert or breakfast! Apple Turnovers You will love this low-calorie dessert if you’re going apple picki…
This easy Apple Turnover recipe is filled with apples, cinnamon, and golden raisins and made with a phyllo dough crust. It’s the perfect light fall dessert or breakfast! Apple Turnovers You will love this low-calorie dessert if you’re going apple picking and need some apple recipes. Using phyllo dough sheets makes the best light crust
I’ve long sought a grown-up candy bar, and think I’ve finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and …
I’ve long sought a grown-up candy bar, and think I’ve finally found it. The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant in Flatiron, has the scent of an almond cake, the crunch of brittle, the chewiness of a great macaroon, and the waves of chocolate that say candy bar.
I asked Emiko Chisholm, the pastry chef at the restaurant, to come by our test kitchen to show me how to make this magical confection.
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