From shortcake and pie to fruit salads and parfaits, this ruby-red berry is the star of some classic desserts. While no one can deny the appeal of traditional combinations — like strawberries and rhubarb, or strawberries and whipped cream — this versatile fruit pairs well with infinite other ingredients. Here are a few unexpected flavor combos to help you experience strawberries in a whole new light.
Though Ina Garten’s candy-topped cake is ideal for birthday bashes, you can indeed look to this sweet-tooth-satisfying treat even when there’s no celebration in sight. Ina pairs a moist, rich vanilla cake and a thick blanket of fluffy chocolate frosting on top to pack a one-two punch of flavor in this week’s Most Popular Pin of the Week. Perhaps best of all, she bakes and frosts the cake right in a single sheet pan, so there’s no need to transfer, frost and assemble multiple layers.
For more wow-worthy desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Birthday Sheet Cake (pictured above)
You know you love brownies, but have you ever indulged in a blondie, the sandy-colored cousin of the brownie and this week’s Most Popular Pin of the Week? Like brownies, blondies are bar-shaped and turn out rich and chewy, but they lack a signature brownie ingredient: cocoa powder. When making Food Network Kitchen’s Blondies recipe, it’s up to you if you want to add a touch of chocolate decadence by mixing in a handful of chocolate chips; butterscotch chips would work well too.
For more dessert inspiration, check out Food Network’s Let’s Bake! board on Pinterest.
Baby, it’s spring outside! The temp is climbing, birds are chirping and bundles of in-season asparagus, artichokes and more are starting to line the supermarkets. But one of the most-captivating elements of this vibrant season is, unarguably, the moment when those first flowers begin to bloom. If you can’t wait to bear witness to spring’s bloom, or if you don’t have the resources to build your own bright and sunshiny garden, these floral-minded recipes might just be enough to brighten up your kitchen.
You might be accustomed to digging ice cream right out of a cardboard pint, but Ree Drummond’s Ice Cream Flowerpot Desserts (pictured above) bring the ice-cold treat to bright, blossoming heights. Before you start filling up clay flowerpots with real-life flowers, clean them and load ‘em up with slices of pound cake and scoops of ice cream. Cover the tops with crushed chocolate cookies to get the look of dirt before you go full-on spring with chewy gummy worms and fresh-cut flowers.
Peanut butter and jelly are always linked, but really, chocolate is peanut butter’s best partner. Was Reese’s Peanut Butter Cup the first example of this classic pairing? Maybe. This article says that a farmer named H.B. Reese, employed by Hershey’s, invented peanut butter cups, aka “penny cups” in 1928, so it’s possible we have H.B. to thank for this winning combination. Regardless of the history, whenever chocolate and peanut butter are together, you’ll have the best dessert ever. When a craving hits, you can take the easy route and sprinkle a spoonful of peanut butter with chocolate chips and pop it in your mouth, or you can make one of these treats.
Just when you thought there was no way to improve upon the rich, creamy texture of classic cheesecake or the buttery flavor of a moist cookie, Sandra Lee creates a craveworthy dessert mash-up that brings both treats to new levels of indulgence. These easy-to-make bites feature all of the fixings of traditional cheesecake, like graham cracker crumbs and a soft, decadent filling, but the simplicity of an eat-with-your-hands cookie.
For more dessert inspiration, visit Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: New York Cheesecake Cookies (pictured above)
In the early 1930s, the Ferrara Candy Company created the famous Red Hots cinnamon candies using the cold panned candy method. The inventors probably never imagined that the candies, which have become a Valentine’s Day staple, could be used in so many ways. All of these ideas utilize one 6-ounce theater box of the candies. Browse the full gallery for all 11 spiced-up homemade Valentine’s Day treats.
Red Hot Strawberries
Red Hots melt perfectly into a smooth syrup that can be incorporated into a variety of recipes, including these candy-coated strawberries (pictured above). Boil 1 box of Red Hots with 1 cup of water and 1/2 cup of sugar to 300 degrees F (hard crack stage). Use a candy thermometer to monitor. Carefully dip skewered strawberries into the candy. Let cool completely.
There are chocolate lovers — and then there are chocoholics, a term reserved for only the most-diehard chocolate fanatics, those who dream about sleeping on a bed of fluffy chocolate frosting and swimming in a vat of chocolate fondue. If you consider yourself a member of this super-sweet club, you’re in luck: FN Dish is here with five of the most-over-the-top chocolatey recipes that you’re sure to swoon over this Valentine’s Day.
Hot-from-the-oven chocolate cake on the outside with a pool of rich, creamy melted chocolate in the center: That’s the scene taking place when you make Giada De Laurentiis’ Warm Chocolate Cakes with Berries (pictured above). The beauty of Giada’s fuss-free cakes is that you can prepare them in the morning, then come back to bake them right before you’re ready to eat them, so you’re guaranteed a deliciously warm dessert. Follow Giada’s lead and add just a pinch of espresso powder to the batter; it will enhance the flavor of the chocolate without adding a coffee taste.
Apple, pumpkin and pecan pies — or a mashup of all three — are indeed no-fail options when it comes to Thanksgiving dessert, but if you’re looking to dress up the feast this year with new takes on tradition, introduce a sweet cake to your after-dinner spread. Read on below for classic and creative holiday cake ideas from Trisha Yearwood, Ina Garten and more Food Network chefs, then check out the complete roundup of Top Thanksgiving Cake Recipes for more turkey day inspiration.
The key to making Trisha’s Pineapple Upside-Down Cake (pictured above) is building the cake from the bottom up. What will eventually be the top of the cake — the sweetened pineapple and bright-red cherries — forms the base as the batter cooks in the oven; Trisha recommends letting the pan rest atop the inverted cake for minutes after flipping so the sweet syrup absorbs into the vanilla-scented batter.
When it comes to Thanksgiving dessert, I come from a family of traditionalists. Pies are required, and they typically come in both pumpkin and apple (though when the gluten-free gather with us, I’ll often make an apple crisp with GF oats instead).
As I was plotting out my contributions to the two Thanksgiving meals I’m attending this year, however, I started to ponder options beyond the classic. Part of the reason I feel so free to monkey with the tried and true is that I’m attending two collaborative dinners (really, that’s just a fancy term for a potluck). I know others will bring the requisite pies, and so I am free to explore a little.
For my husband’s family, I’m taking vanilla pound cake with runny raspberry jam for topping. We’re traveling several hours for that meal and I know those cakes will survive even the most-arduous journey over the river, through the woods and up the New Jersey Turnpike. I made the jam with fresh fruit this summer, but a similar batch could easily be made by combining 2 pounds of frozen berries, 2 cups of sugar and a little lemon juice, then simmering until thick.