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One 9- or 10-inch crust To make this crust in a food processor, combine all the ingredients and pulse until the nuts are finely chopped.
A towering three-layer devil's food cake filled with chocolate pudding, frosted with ganache, and coated in chocolate crumbs. This blackout cake is an…
A classic banana cream pie with a creamy banana custard filling, fresh banana slices, and a fluffy whipped cream topping in a single crust.
4 servings A perfect summer dessert when the grill is fired up.
A tangy lemon chess pie with a creamy custard filling, brightened with fresh lemon zest and juice. A classic Southern dessert with a crisp, sweet crust.
1 or 2 servings These can be cooked in the embers of a hot grill fire, but they are best enjoyed at the end of a long day of hiking, cooked in a campfire.
About sixty 1-inch balls Many of our readers don’t think it’s Christmas without this cherished classic. These get even better as they age.
One 9-inch cake; about 12 servings Please read About Tortes. Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and…
A quick and easy sorbet made by pureeing canned fruit in heavy syrup, freezing, and blending until creamy. No ice cream maker needed, and it can be…
Classic candied apples with a glossy red sugar coating, optionally flavored with cinnamon and finished with chopped nuts.
About 1 pound; about 24 cups One of our favorite chocolate candies. Stir the peanut butter before using if the oil has separated. Have ready two 11- or…
6 servings You can find many sophisticated versions of this dessert in pastry shops across France. The versions that follow are very simple and rustic: a…
A frozen Italian dessert made with toasted hazelnuts, creamy custard, and whipped cream. It is chilled until firm and served in individual goblets.
A light and airy pumpkin chiffon pie with a spiced pumpkin custard folded into meringue, set in a flaky crust and topped with whipped cream.
Sixty-four 1-inch squares Packed with the bright flavor of fruit, these jewel-colored candies are a welcome change from chocolate. Almost any fresh or…
A creamy custard-based ice cream infused with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg. Optional crushed graham crackers or…
4 servings A ’50s-era tableside classic from Brennan’s Restaurant in New Orleans. If you have an electric skillet or chafing dish, you may (cautiously)…
8 to 10 servings This whimsical tower of choux puffs crowned with spun sugar is the French equivalent of a wedding cake. It is also an excellent dessert…
About 45 pieces Named after its resemblance to the nuts of the buckeye, Ohio’s state tree. Tempering the dipping chocolate will make for a prettier…
Fresh apples on skewers dipped in a smooth, buttery caramel coating. A classic fall treat that sets quickly and can be garnished as desired.
About 1 pound; about 40 pieces These are like the little old-fashioned mint cushions that melt in your mouth.
A rich vanilla ice cream infused with dark rum and studded with rum-soaked raisins. A classic grown-up frozen dessert.
Enough to cover one 9-inch pie Stabilized with cornstarch, this meringue topping will not weep, leak, or deflate, even when refrigerated for several days…
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Ingredients combined and scaled to your household servings.
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