by Sara Levine in Recipes, January 4th, 2016
by Regan Burns in Holidays, Recipes, December 1st, 2015
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
by Emily Lee in Recipes, September 28th, 2015
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
by Emily Lee in Recipes, July 21st, 2015
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.
by Maria Russo in Community, Shows, June 9th, 2015
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.
by Michelle Buffardi in Recipes, May 12th, 2015
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.
by Hedy Goldsmith in How-to, Recipes, April 15th, 2015
There’s no wrong way to make peanut butter pie, just different ways.
Peanut Butter Pie with Chocolate Cookie Crust (above):
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.
by Hedy Goldsmith in How-to, Recipes, February 27th, 2015
Leaving a trail of crumbs helps you find your way.
I joked as a kid that I would need to leave a trail of crumbs into the kitchen so my mom could find her way. She would swear she couldn’t find it. After all, she wanted to turn our kitchen into a library. No one in my family baked. We all had a passion for sweets. The only sweet things baked in my house were brownies from my Easy-Bake Oven. I had zero kitchen training.
My first real attempt at baking started with a classic coffee cake. Read more
by Virginia Willis in Holidays, Recipes, December 16th, 2014
Have you ever given any thought to taking your desserts into another zone? The below-32-degrees zone?
Almost nothing is off-limits when I bake. I let my mind go in many places and see where it lands. Often, it’s in the freezer.
by Virginia Willis in Recipes, November 21st, 2014
During the holidays, cakes have always been part of our Southern Yuletide tradition. Coconut, caramel and red velvet cakes grace sideboards, alongside buttery pound cakes and loaves of spicy gingerbread. The Southern sweet tooth is a force of nature! These festive layer cakes are grand, over-the-top creations, sweet and sensational, with bonus points awarded for stature. From the coconut cake’s snow-white icing spiked with coconut to the boozy, cherry-studded fruitcake, there’s no lack of theater on display. A layer cake waiting on a sideboard under a glass dome is both celebration and welcome. A layer cake defines Southern hospitality. Read more
For those of you not familiar with pecan tassies, they are bite-size pecan pies. A guaranteed crowd-pleaser, they are perfect for holiday festivities and easy to prepare. We always have these on our Thanksgiving table. The pecans are freshly harvested and at their peak so they taste fantastic. And, after a big meal of turkey and dressing, one or two of these diminutive desserts are the perfect way to end the feast. A “tassie” is defined as a small cup, and these petite pies are baked in a mini-muffin tin. Pecan tassies feature the flavors and textures of pecan pie — tender and buttery crust, crunchy pecans and brown-sugar filling — all in one delicious bite.