When I first started making cookies, I always baked them one tray at a time in the center of the oven. It certainly drew the process out, but I had found that two trays baked at the same time never produced consistent results. Baking one sheet at a time was the only way to guarantee perfect treats. This all changed, however, when I got an oven with a convection setting — and it just happens to be ideal for baking these peanut butter whoopie pies. Read more
We’ve said it before, and we’ll say it again: Chocolate and peanut butter is the world’s best combination. You can’t go wrong with this creamy, sweet, salty and indulgent duo. Of course, peanut butter blossoms are a crowd favorite right about now, but they shouldn’t be the only reason you pull out your jar of peanut butter this holiday season. Choose a new kind of chocolate-peanut butter treat to bring to your festive soiree this year.
Peanut butter cookie, brownie and macaroon … need we say more? The three-in-one dessert created in Food Network Kitchen is similar to fudge, so a little square goes a long way — something to consider before you double the recipe because of how ridiculously amazing it sounds.
As you shuttle from at-work celebrations to cocktail parties and host casual family gatherings and the elegant Christmas Eve feast alike, there’s no shortage of opportunities to indulge in your favorite fare during the holidays. But perhaps the best, most-decadent dishes come not from the savory buffet, but rather from the dessert table, in the form of decadent cakes, cookies, trifles and fudge. Check out Food Network’s favorite holiday desserts below, each a wow-worthy pick sure to satisfy your sweet tooth.
Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Bobby Flay celebrates the beloved flavor combo of gingerbread and lemon in his layered trifle, featuring a crimson-colored blackberry sauce, which he whirls in the blender for smooth results. Follow Bobby’s lead and save time in the kitchen by opting for store-bought lemon curd; it brightens up the fluffy whipped cream layers in his big-batch dessert.
In New York, where I live, peaches mean summer. While rock-hard peaches can often be found in the produce section of my supermarket, a perfect summer specimen usually comes from the farmers market. Those sweltering summer Saturdays at the market are the best. I always try to eat one ripe piece of fruit while I amble home, bags of groceries swinging from my arms, and inevitably soak myself in peach juice. I wait for that experience all year round. And when it finally comes, it’s over before I know it.
A peach that has been picked too early may never fully ripen. But a juicy tree-ripened fruit is too delicate for shipping. That means that those greenish peaches that you see in the supermarket, plucked far before they were ready in some place far away, won’t ever become that delicious. What’s a peach lover to do?
I can’t close my cupboards. Baking pans and rolling pins stick their sharp edges against the doors and make it impossible for me to tidy up. Metal mixing bowls roll out and topple onto the floor every day. I have stacks of rimmed baking sheets resting precariously against the wall just waiting to topple and crush my toes. I know I have too much baking equipment, and I fantasize about making a change. I plan for one glorious day when I’ll sort through the piles and take stock of what I truly need. I’ll create a clean and clutter-free work environment. Does any baker really need 12 offset spatulas?
When that day finally comes, I know the one pan I will surely keep. It’s not the most functional of the bunch. One might say it should be the first to go. But I will never get rid of it. It’s the one pan that just makes me smile to look at it. It’s my 9-inch fluted tart pan with the removable bottom. Amidst all of my overflowing baking clutter, it’s my favorite.
I love it because it’s the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted edge. It’s a dainty pan. It’s decorative and frilly. And it is beloved. If I could, I’d make every dessert in a 9-inch fluted tart pan.
Crunchy carrots may be a go-to for snacking, but this in-season root vegetable brings a whole lot more to the table when it’s brought into your baked goods. As you load up your Thanksgiving menu with carrot side dishes, don’t forget that carrots can also be grated and integrated into moist, luscious and comforting cakes. Each of these amazing carrot cakes comes with the mandatory slathering of creamy cheese frosting, as well as its own unique spin.
Make Food Network Kitchen’s decadent, three-layer Carrot Cheesecake the crowning element of your Thanksgiving dessert spread. It’s a sweet mash-up of spiced carrot cake, rich cheesecake and a smooth sour cream topping, and you can learn how to make it from start to finish here.
After a richly decadent Thanksgiving feast of turkey, stuffing, mashed potatoes and likely several kinds of casseroles, the only way to end the meal is with something sweet … and also richly decadent. If cakes are the go-to at birthday parties, then pies were made for turkey day. Whether your family craves the tradition of a spiced apple pie or prefers the creaminess of the peanut butter variety, there’s indeed a filling for every personality this season. Check out Food Network’s top pie picks below, each a tried-and-true favorite from our chefs.
Let’s nickname this one “indecision pie”: It’s a three-way mash-up of apple, pumpkin and pecan pies for those times when you really want a slice of all three at the buffet table. With a base of buttery pecans, an edge of sweetened apples and a center of spiced pumpkin puree, this pie boasts comforting fall flavors in each bite.
Up until some years ago, I was a cultivated-blueberry kind of gal. I’m from Connecticut, and those fat, sweet blueberries were ubiquitous. The cultivated blueberries were the ones we picked in the patches on sticky summer days. And they were always the ones we used to dot our pancakes and load our muffins. Until recently I never gave my blueberry choice any thought. Those babies were refreshing and tasty, and I loved them.
Then I met a man from Maine. And I met his mother. I can remember one evening some years ago when said mother, Deborah, served us a rustic blueberry galette for dessert. She told us how she had gone for a hike and come across a patch of ripe wild Maine blueberries. She picked what she could, took them back home and baked them into a simple pastry crust. I was amazed. First of all, the color of those syrupy cooked blueberries was unlike anything I had seen — so deep and purple. The thick, glorious juice had bubbled up and over the edge of the crust and had caramelized seductively underneath. Second, the flavor of those wild blueberries was unique. They tasted of blueberry times 10. They were floral and savory, with the perfect jammy balance of tart and sweet. That galette was simple perfection and changed the way I looked at blueberries forever.
This year, leave the straight-from-the-wrapper candy bingeing to trick-or-treaters and save your splurges (and candy!) for an epic homemade Halloween treat. Here are our most festive, decadent desserts for your fright-night party.
Squirrel away some extra chocolate-coated candies (or use your leftover loot) to make this decadent chocolate pie. Candy gets folded into the filling and makes an appearance atop the pie along with a generous layer of whipped cream.
During my junior year of high school I spent my Saturdays behind the counter of a local doughnut shop. It wasn’t a glamorous job, but I was happy surrounded by fried dough. The regulars were kind. The tips were adequate. And I was content with all the iced coffee I could guzzle during my six-hour shift.
While I rarely indulged in a doughnut during work hours, I often brought treats home for my family to share. The apple fritters were our favorites. When most people think of apple fritters, they probably imagine bucolic apple orchards, rustic baskets of overflowing, just-picked fruit and somebody’s beloved grandmother with her secret recipe. Not me. I think of the apple fritters I brought home from the smoky doughnut shop, tucked into a waxy bag and reheated in the microwave. My brother and would share a piping-hot, knobby pastry while standing up at the island in our suburban kitchen. There was nothing charming about the ritual. But the fritters were exceptionally delicious, and that’s all we cared about.