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03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
03/02/2013
Dark Chocolate Ganache Glaze
Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.
Issue #154
03/02/2013
Hazelnut Glaze
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Issue #154
03/02/2013
Irish Cream Glaze
A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.
Issue #154
03/02/2013
Maple Glaze
Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing.
Issue #154
03/02/2013
Marshmallow Glaze
Mini marshmallows are melted into this simple vanilla glaze for an inspired twist on a classic.
Issue #154
03/02/2013
Mocha Glaze
Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.
Issue #154
03/02/2013
Orange Glaze
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
03/02/2013
White Chocolate-Cardamom Glaze
A hint of warm cardamom and vanilla add depth to sweet white chocolate.
Issue #154
01/10/2013
Chocolate-Peanut Butter Pie
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
12/17/2012
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
Homemade Black Licorice Twists
These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly.
Issue #153
12/15/2012
Alice Medrich's Chocolate Pudding
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Blueberry Pie Milk Shake
This recipe comes from the Hamburg Inn No. 2 in Iowa City, Iowa.
Issue #153
12/15/2012
Classic Caramel Corn
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
02/13/2013
White Chocolate-Cardamom Panna Cotta
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
12/18/2012
White Chocolate Bread Pudding with Bananas and Rum Sauce
This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.
Issue #152
11/14/2012
White Chocolate Christmas Tree
This delicious and decorative holiday confection demonstrates the key to cooking with white chocolate: adding in a touch of water helps it keep its shape after cooling.
Issue #152
11/14/2012
Apricot Tarts with Pistachios
Lightly sweetened apricots are baked quickly in a simple short-bread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. Other stone fruits, like plums and peaches, will work just as well.
Issue #152
11/13/2012
White Chocolate-Cream Cheese Mousse
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
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