The return of warm weather brings a bright rainbow of fruits and veggies to farmers markets — and why not celebrate the season with all the pretty pink produce first? Strawberry-rhubarb is a classic combo for a reason (hello, deliciousness!), but its season is fleeting. Try it in these desserts before spring is over.
All cookie fanatics know that the only thing better than one cookie is two — plus a rich, creamy filling. A step up from the classic chocolate chip or sugar cookie, these treats feature cookies that are fruity, nutty, cakey and more. Try the cookie version of an already traditional dessert, like carrot cake, or go for an unexpected flavor (popcorn?); this list of our favorite sandwich cookies has it all.
Cake-Mix Mint Chocolate Sandwich Cookies (pictured above)
Who knew you could use boxed cake mix as cookie batter? With the simple addition of chocolate chips and peppermint extract, these easy-to-make cookies will be fudgy and minty.
Whether you’re planning a romantic evening or you’ll celebrate Gal-entine’s Day (or, hey, even Guy-entine’s Day) this Feb. 14, you’ve likely got dessert on the brain. Valentine’s Day is a close second to Halloween as the patron holiday of candy, after all, and boxes of surprise-inside chocolates are everywhere by now. But if you’re not a fan of chocolate, don’t dismay. These red and pink desserts are just as appropriate (and delicious).
Heart-Shaped Cereal Treats (above)
Even if you and your significant other weren’t high-school sweethearts, re-create the joy of those simpler times with a pink spin on the dessert you might have shared at the cafeteria table.
Craving both cookies and pie? A classic crumb bar is just what you need! It’s got a tender, sweet cookie base, real fruit filling and a chewy crumb topping. More portable than pie and more satisfying than a cookie, I’d say a crumb bar with a tall glass of milk would even make a pretty good breakfast (if there were any leftovers from the day before, that is!). Read more
So you’ve hopped on the resolution bandwagon and vowed to eat more responsibly in 2016. After all that holiday excess, we don’t blame you. But it doesn’t mean you have to eliminate dessert from your diet entirely. For someone with sweet tooth like mine, that would only result in a disastrous leftover-holiday-cookie binge on day two. Instead, allow yourself to indulge in responsible, restrained portions of the sweet you crave most — whether it be chocolate, gummy candy or crème brulee. Read more
The time between Thanksgiving and New Year’s Day is unofficially known as holiday baking season, but those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats that are typically laden with wheat flour and other gluten-containing ingredients.
A blend of white rice, tapioca and buckwheat flours gives these spiced classics their authentic crunch. Now everyone can indulge in the season’s favorite cookie.
Get the Recipe: Gluten-Free Gingerbread Men
You had a good run, pumpkin spice, but now it’s time to step aside. This fall, maple is making a serious comeback — in our baked goods and in our hearts. It’s not that we ever forgot about the rich, dark sweetener. But with the rising demand for white-sugar alternatives, pure maple syrup is in the limelight like never before. Keep an eye out for a maple resurgence at local bakeries and cafes this fall, and find out which type of maple syrup you prefer (since there are a few) by experimenting with different syrup grades at home. Although maple is lovely all year round, it’s definitely best in comforting fall dishes. It plays well with other seasonal flavors — apple-maple and maple-cinnamon being classic combinations — but it also complements foods more commonly associated with savory dishes, like bacon or rosemary. Here are a few maple-flavored treats you won’t want to miss as colder weather settles in.
Maple French Toast and Bacon Cupcakes (pictured at top)
Few food unions are as holy as the marriage between maple syrup and bacon. With Food Network Magazine’s breakfast-inspired cupcakes, you get to experience these sweet and savory elements in perfect harmony. When choosing your maple syrup, remember: The lighter the syrup, the more delicate the flavor — so if you want your cupcakes to deliver a robust maple punch, go for a medium or dark amber syrup.
A s’more by any other name would taste as sweet. Well, that’s not quite how the line goes — but nevertheless, these s’more-inspired goods prove my point. Whether served in brownie, sundae or cupcake form, each of these recipes is just as much a s’more as the old-fashioned formula: a toasted marshmallow on top of a melty chocolate square, on top of a graham cracker. And the best part? You can make these in your oven or on your stovetop year-round. So even if your yard isn’t equipped for building a fire, you’ll be able to try every one of these seven s’more-inspired desserts before summer’s end.
S’Mauros: Skillet S’Mores (pictured at top)
Individual s’mores are scaled to feed a crowd in Jeff Mauro’s party-sized riff on the classic cookout dessert. This communal treat comes together on the stovetop and features a chopped-walnut base topped with warm chocolate chips and a blanket of gooey marshmallows. Serve graham crackers alongside for easy dunking.
There’s nothing quite like a scoop — or two or three — of ice cream to cool you down during the steamy months of summer. On yesterday’s all-new episode of Guilty Pleasures, Curtis Stone showed off the over-the-top ice cream sundae he grabs in Santa Monica, Calif., a chocolate- and caramel-laced beauty topped off with chopped brownies and slivered almonds for welcome crunch.
Recently Food Network asked you to tell us about your best-ever summer desserts, and in true superfan fashion, you delivered in droves, not just writing back but also showing photos of sweet-tooth-satisfying treats that range from cool treats like Curtis’ to a cupcake-inspired take on a campfire classic. When it comes to all thing sugar, frosting and sprinkles, there’s no denying you all know how to indulge. Keep scrolling below to see of FN Dish’s favorite selections.
There’s no wrong way to make peanut butter pie, just different ways.
Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.