by Allison Milam in Holidays, Recipes, April 21st, 2016
by Sofia Lyons in Recipes, April 19th, 2016
For those celebrating Passover, the day before is spent in preparation. Kitchens are scrubbed clean, seder tables are set, matzo is purchased in bulk and food preparations are well underway. Though nothing can beat your bubbe’s matzo ball soup or flourless chocolate cake, these inventive and creative Passover-friendly sweet treats are here to punch up your holiday dessert spread.
When life gives you unleavened bread, make cake! But not just any cake. Layer together a super-fun No-Bake Matzo Stack Cake with whipped cream, chopped nuts and, of course, crunchy matzo.
by Emily Lee in Recipes, April 15th, 2016
Chocolate chip cookies are a tried-and-true dessert staple for a reason; whether you like them chewy, crunchy or packed with nuts and fruit, there’s a cookie out there for you. Ready to take your cookie game to the next level? Try our mix of classic and creative chocolate-chip cookie recipes, including one that gives you permission to eat all the raw cookie dough you want (yes, really). Plus, check out our guide to baking your version of the perfect chocolate chip cookie, complete with your pick of textures and flavors.
by Amy Sherman in Restaurants, April 13th, 2016
Easy, versatile and wildly unappreciated by the calorie-conscious, pound cake is the sweet star of bake sales and brunches alike. But no matter the audience, this old-school cake captivates with its uniquely rich and dense texture. Its name comes from the traditional recipe that calls for a pound each of flour, butter, sugar and eggs — though the name “pound cake” is now synonymous with any buttery cake prepared in a loaf pan or Bundt mold. Choose one of our crowd-pleasing recipes, then use it as a canvas for ice cream, caramel sauce, fresh fruit or glaze.
A classic pound cake should live up to its name, so don’t be surprised to see a whole pound of butter in the ingredients list of this Purely Pound Cake recipe. If you aren’t serving the cake right away, wrap it in parchment paper to help keep it moist.
by Sofia Lyons in Recipes, April 8th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Which dessert is simultaneously hot and cold, old-fashioned and new? Baked Alaska. This sweet treat, which looks somewhat like an igloo, was inspired by the 1867 land deal in which Russia sold much of Alaska to the United States. Today its newfangled flavors and awe-inspiring presentation continue to impress. Read more
by Maria Russo in Community, April 3rd, 2016
Lemon bars and cakes and pies, oh my! This staple citrus is surprisingly versatile and can be added to a number of desserts to create the perfect combination of tart and sweet. Try mixing lemon with blueberries for a refreshing, fruity dessert, or adding the flavor to whipped meringue frosting for a special treat. Check out our favorite lemony recipes below for even more dessert inspiration.
by Lauren Miyashiro in Entertaining, In Season, March 27th, 2016
Though lemon and its citrus pals, like orange and grapefruit, are technically in season in the throes of winter, their vibrant, sunny colors and bright, refreshing flavors make them especially craveable as the weather starts to warm up in the spring. In this week’s Most Popular Pin of the Week, Tyler Florence combines the refreshing taste of lemon with another seasonal pick — juicy blueberries — to create a foolproof tart. He builds the creamy filling upon a buttery pastry shell for decadent results.
For more fresh, seasonal recipes, check out Food Network’s Let’s Celebrate: Spring! board on Pinterest.
Get the Recipe: Blueberry- Lemon Tart
by Lauren Miyashiro in In Season, Recipes, March 26th, 2016
Sunny skies call for bright and merry desserts. Chocolate and caramel are survival mechanisms for winter, but they’re not necessary when all you need is a light spring jacket outside. So bring on the tart fruits and dreamy meringues. Below are some of our prettiest spring treats. They’re all beautiful, and most are fun and easy to put together. (We’re looking at you, Easter dessert procrastinators.)
Italian Cream Cake with Blueberries
Naked cakes are all still in style this spring, and The Pioneer Woman’s four-layer beauty deserves the spotlight at your spring soiree. (No one has to know how easy it is to actually make.) Read more
by Guest Blogger in Entertaining, Recipes, March 25th, 2016
This Sunday, amp up the cute factor and make an adorable sweet centerpiece for your spring feast. Admit it: A cake shaped like a bunny is just as exciting to you as it is for the youngest Easter egg hunters at the party. A cake is a cake, regardless of whether it’s topped with frosted biscotti ears. Whip out the icing and pastel candies for a dessert that is sure to make everyone smile. Here are some of our happiest recipes that are almost too cute to eat.
by Samantha Seneviratne in Recipes, March 22nd, 2016
By Beth Klosterboer
My family gathers together to celebrate someone’s birthday quite often — so often, in fact, that the parties were getting a bit mundane. To make these get-togethers a little more exciting, I began serving reveal cakes.
What’s a reveal cake, you ask? Well, when sliced, it exposes a surprise hiding inside, like the age or name of the birthday girl or boy. It’s really fun to have everyone gather around the dessert table eagerly awaiting the big reveal. The enthusiastic response to the cakes makes every party more fun.
Most people associate dessert with special occasions. But I’m a dessert-every-day kind of girl. And in my book, the best sweet treats are the ones that don’t require extra shopping. When you can whip up something special with ingredients that are already in your kitchen, the results taste even sweeter.
If fried rice is the savory king of leftovers, bread pudding is the dessert queen. The ends of a loaf never go quite as fast as the first few slices — enthusiasm for the stale bread waning as the days go on. I keep the last bits of a sad loaf of old bread in my freezer, right next to the overripe bananas, so that one day I might have just enough for a bread pudding.