Crème Brûlée
Crème Brûlée. Farideh Sadeghin

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.


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 »

Crème Brûlée

Crème Brûlée

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 Tam Pavlova

Tim Tam cookies are the star of this oh-so Australian Pavlova.

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 “Gooey” Chocolate Cake (Kladdkaka)

Swedish “Gooey” Chocolate Cake
Houseman’s Fruitcake

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 »

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 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 »
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 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

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 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 »