results for "desserts"
Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to the treacle tart than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength.
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
A special place is reserved for this chocolate layer cake. It delivers a velvety crumb, an honest chocolate taste, and a rich icing.
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean.
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
This peanut butter sandwich cookie recipe from Thomas Keller has a sophisticated edge thanks to vanilla paste and high-quality butter, while keeping all of the sweet-salty goodness from the classic Nutter Butters on which it's based.
Does Not Apply