results for "desserts"
Smitten Kitchen (5)
The Kitchn (3)
Buttermilk pie, an American classic, is a forerunner of cheesecake.
This recipe was developed by Test Kitchen co-director Kellie Evans, who recommends it as a great way to use up overripe bananas. Its spicy, rich flavors go perfectly with a scoop of ice cream or a cup of strong coffee.
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This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
"Fancy desserts are too much sometimes," says Eric Mann of the Bear Cafe—so he prefers to serve "huge portions" of this simple cobbler.
This simple but delicious dessert of fruit, sugar, butter, and bread crumbs has been enjoyed since Colonial times.
Tart, sweet, and simple—"Betty" definitely got this classic American dessert right.
Light and scrumptious, this dessert expertly blends ripe pears with the scents of cinnamon and vanilla.
A crust of raw pecans is a flavorful counterpoint for pumpkin pie.
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These "irish potatoes" are not what they would seem. This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
This recipe is for a lighter version of an old favorite.
Lemon bars are a light, brightly-flavored dessert, best served with a sprinkling of confectioners' sugar.
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This dessert turns the fruits of fall into a warm and inviting dessert that is perfect for chilly evenings.
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
Fresh or frozen blueberries make a fine substitute for tart and sweet huckleberries in this moist, crumbly cake.