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A quick flavor variation for French or meringue buttercream, folding in praline, toasted nuts, or chestnut puree with optional Frangelico.
A rich chocolate mousse made with cooked eggs and a touch of liqueur or coffee. Light, fluffy, and perfect for a make-ahead dessert.
In addition to dipping truffles, you may use this procedure to dip squares of nougat, fudge, Honeycomb Candy, or any other type of candy center. If you…
A silky baked caramel custard made with eggs, half-and-half, and a deep amber caramel, finished with a pinch of flaky sea salt if desired.
About 2 cups Stir in chopped roasted peanuts to taste, or sprinkle them over the finished cake, if desired. This is excellent with chocolate cake.
9 servings These informal pastries are much easier to make than their puff pastry counterpart, Mille-Feuille. They can be filled as directed with pastry…
6 to 8 servings Could the Emperor conceivably have had these in mind when he contended that “an army marches on its stomach”? A classic napoleon, or…
A baked pearl tapioca pudding made with rich milk, egg yolks, and fluffy egg whites, flavored with lemon zest and juice or vanilla. It puffs up golden in…
A versatile recipe for poaching fresh summer fruits in a spiced syrup. Choose from apricots, cherries, peaches, pears, apples, pineapple, or plums and…
About 1 ⅔ cups Tart and tangy, this makes a sensational filling for sponge rolls or Angel Food Cake. You can also swirl it into a plain cheesecake before…
A classic burnt sugar cake with deep caramel flavor, layered and frosted with fluffy white or vanilla butter frosting. This vintage recipe from 1931…
About 40 cookies The dough for these rich chocolate cookies is rolled in powdered sugar, then baked, resulting in a crackle-patterned exterior. We think…
One 9-inch 4-layer cake; 16 servings This tall cake is a tour de force, based on one made by Megan’s grandmother.
6 servings This simple pudding is made by curdling cream with citrus juice. The absence of eggs or starches makes for a surprisingly light, bright-tasting…
Double-chocolate cookies flavored with peppermint extract and studded with semisweet chocolate chips. They are portioned, flattened, optionally sugared…
A classic German mandeltorte—a not-too-sweet almond cake with a hint of citrus and cinnamon. Lightened with beaten egg whites, it can be baked as two…
A rich caramel ice cream made by blending deep amber caramel into a warm vanilla cream base. Smooth, sweet, and custardy, it's a classic frozen dessert.
Fresh strawberries dipped in tempered semisweet or bittersweet chocolate, then chilled until set. A simple, elegant dessert or snack.
A classic French vanilla bean custard sauce, gently steeped with vanilla and thickened into a silky pouring cream. Perfect for drizzling over desserts.
About thirty 5-inch wafers To make these fabulously thin Scandinavian wafers, you will need a krumkake iron, which fits over a gas or electric burner…
About sixty 1 ½-inch cookies When Marion and John were traveling in Normandy, they sampled a famous local specialty, sablés (sablé is French for “sandy”)…
About four hundred ¾-inch wafers These little cakes will be the size of a quarter when baked. Our recipe tester told us she fantasized about piling them…
A tender, moist sponge cake sheet that rolls without cracking. Perfect for making roll cakes with your favorite filling.
A classic Black Forest cake featuring layers of chocolate génoise brushed with kirsch syrup, filled with whipped cream and cherries, and frosted with…
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
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