Food

Cookies, Brownies, Cakes

January 26, 2009

Sixteen moist and delicious cookie, brownie and cake recipes from SAVEUR magazine.

Chocolate Coconut Balls — This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.Matt Taylor-Gross

Shortbread Cookies — Kamut, a strain of wheat that is one of a growing number of alternative grains, makes these cookies extra tender and crumbly. Baker Chad Robertson of Tartine notes to be sure to score the cookies as soon as they come out of the oven; they will be too fragile to cut once cooled. Get the recipe for Shortbread Cookies »Matt Taylor-Gross

Pecan Squares — Walnuts may be substituted for pecans in these soft, rich, and chewy cookies.Farideh Sadeghin

Nick's Supernatural Brownies — Fudgy brownies make an ideal base for a decadent ice cream sundae.Helen Rosner

Krystal’s Espresso Brownies — Instant espresso powder and chocolate-covered espresso beans gives SAVEUR staffer Krystal Stone's iced brownies a concentrated flavor and a zingy, caffeinated boost.Helen Rosner

Stack of brownies with walnuts — A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies' Home Journal. This brownie recipe, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor.Helen Rosner

Coconut Blondie Cookies — With their powerful coconut flavor, chewy texture, and crisp edges, these gluten- and dairy-free all-coconut bar cookies (made with coconut extract, oil, and flour) are the ultimate macaron. Get the recipe for Coconut "Macaroonies" »Matt Taylor-Gross

boston cream pie — 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.Penny de los Santos

Meyer Lemon Sandwich Cookies — Fragrant Meyer lemon zest goes into these shortbread cookies from pastry chef and author Emily Luchetti. She then uses the sweet–tart juice to make a silky citrus curd that sandwiches two cookies together. Get the recipe for Meyer Lemon Sandwich Cookies »Paul Sirisalee | Food Styling: Eugene Jho

Caramel Cake — The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.Todd Coleman

Yellow Cake with Fudge Icing — The key to making this cake's rich icing is to stir it vigorously once it has cooled to the proper temperature.Todd Coleman

Lady Baltimore Cake — This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties.Andre Baranowski

Goan Coconut Cake (Baath) — A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb. Get the recipe for Goan Coconut Cake (Baath) »Matt Taylor-Gross

Red Velvet Cake — Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.Todd Coleman

Very Moist Chocolate Layer Cake — Adapted from Robbin Gourley's Cakewalk (Doubleday, 1994), this time-tested recipe for moist chocolate layer cake has a velvety crumb and rich chocolate icing—the perfect birthday treat for your favorite chocolate-lover.Todd Coleman

Classic Smith Island Cake — This impressive layer cake consists of 10 thin cake layers sandwiches with an old-fashioned chocolate fudge icing. Get the recipe for Classic Smith Island Cake »Ryan Liebe | Food Styling Mariana Velasquez

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