Crème Brûlée
Crème Brûlée. Farideh Sadeghin
SHARE

Looking back, 2015 was a sweet year. The four seasons, like always, gave us a rotating cast of ingredients to bake with, and we did just that. We baked seasonal staples (strawberry cheesecake and blackberry cream pie) and classic confections (crème brûlée and chocolate chocolate chip cookies). So get that stand mixer plugged in, and leave it plugged in through 2016. We’re not saying you need to skip the Häagen-Dazs, but let it play second fiddle to these desserts. They are easier to make than you think.

"Peach

Summer Peach Pie

Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims. Get the recipe for Summer Peach Pie »
"Vegan

Vegan Peanut Butter and Chocolate Chip Ice Cream

This vegan ice cream from Brooklyn’s Van Leeuwen Artisan Ice Cream takes a classic flavor combination, peanut butter and chocolate, and uses cashew milk to make for an extra rich ice cream. Get the recipe for Vegan Peanut Butter and Chocolate Chip Ice Cream »
"Crème

Crème Brûlée

Crème Brûlée
"Pie

Sablé Breton

Pie Crust Sable Breton

Danish Dream Cake (Drømmekage)

This delightfully basic white sponge cake, encrusted with a coconut and brown sugar topping, is a dream to make and eat.
"Tim

Tim Tam Pavlova

Tim Tam cookies are the star of this oh-so Australian Pavlova.
"Breadfarm's

Breadfarm’s Graham Crackers

Renee Bourgault, co-owner of Breadfarm in Edison, WA, uses unrefined cane sugar instead of conventional granulated sugar in her graham crackers.
"Swedish

Swedish “Gooey” Chocolate Cake (Kladdkaka)

Swedish “Gooey” Chocolate Cake
"Blackberry

Blackberry Cream Pie with Toasted Oat and Sesame Crumb Crust

Phoebe Lawless of Scratch Bakery in Durham, North Carolina makes cream pies all summer long that incorporate different fruits as they become available. This recipe works just as well with strawberries, peaches, cherries, or whatever is in peak season. It’s also a great way to use fruit that is just beyond its usability, whether bruised or overly ripe.
"Indiana

Indiana Sugar Cream Pie

As Indiana’s state pie, this rich, nutmeg-dusted custard pie also goes by the name “Hoosier Pie.”
"Houseman's
Houseman’s Fruitcake
"Paw

Paw Paw Ice Cream

This custardy ice cream gets its tropical flavor from paw paws, a musky-sweet fruit native to the American Midwest that tastes somewhere between a banana and a mango, with a plush, creamy texture. Get the recipe for Paw Paw Ice Cream »
"Banana

Brennan’s Bananas Foster

Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s. Get the recipe for Brennan’s Bananas Foster »
"Chocolate

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

Strawberry Rhubarb Cheesecake

Pastry chef Anna Posey of Chicago’s Publican blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping. A standard oven will also do the trick. Get the recipe for Strawberry Rhubarb Cheesecake »
"Turtleback
Traeger’s Bakery in Demopolis, Alabama first popularized these soft spice cookies, which are named for their hard cinnamon glaze that glistens like a glossy turtle shell.
"Rose's

Rose’s Famous Caramel Cake

This buttery cake slathered with rich caramel icing has earned local fame on Chicago’s South Side—it’s one of our favorites to make for special occasions. Get the recipe for Rose’s Famous Caramel Cake
"GÂTEAU

Gascon-Style Flan (Gâteau Millasson)

This French egg custard is traditionally made with corn flour, but wheat flour works just as well. It puffs dramatically while cooking, then settles into a dense, delicately sweet flan.
"Almond

Almond Sugar Cookies

These glittering almond squares make a fantastic Christmas cookie on their own, but sandwiched with raspberry jam, they’re even better. Get the recipe for Almond Sugar Cookies »

MORE TO READ