Loading images...

sweets

melted-chocolate croissants

Makes 10 croissants These fluffy, decadent treats are perfect for brunch or dessert with a scoop of vanilla ice cream. 10 croissants 5 dark-chocolate bars, broken into squares 1 jar gourmet chocolate sauce Preheat oven to 350°F. Cut each croissant in half lengthwise, and place chocolate squares over the bottom half of each, leaving a little space at the edges ...

decadent chocolate parfaits

Makes 24 mini parfaits These frozen parfaits will delight chocolate lovers of all ages. 3 thick slices chocolate pound cake 1⁄2 cup chocolate milk 1⁄2 cup white-chocolate chips 1 pint chocolate ice cream, slightly softened 1 cup chopped chocolate candy bars (Snickers, Twix, or your slightly crunchy favorite) Cut the pound cake into half-inch cubes and place in a mixing bowl. Pour ...

lightning chocolate raspberry cupcakes

Makes about 12 cupcakes If you don’t have time to bake from scratch, here’s a great way to transform a store-bought cake mix into something special. 1 package chocolate cake mix 1 jar raspberry preserves 1 can chocolate or vanilla icing Fresh raspberries for garnish Line cupcake tins with paper or aluminum-foil cupcake holders, and prepare cupcakes according to package instructions. Allow ...

green tea cake

Serves 8–10 This cake is earthy and exotic—perfect for an Asian-inspired party, a spa lunch, or a tea party. You can serve it simply with a drizzle of honey and a sprinkling of powdered sugar, or top it with your favorite vanilla icing and add a scoop of frozen yogurt or green-tea ice cream. 13⁄4 cups ...

mini peach upside-down cakes

Makes about 12 mini cakes If you enjoy making cakes and muffins, consider buying some cake-release gel from your local bakers’ supply store. It’s a premade cake-pan greaser with flour mixed in, and it will help free your cakes from the baking pan. Use it even on nonstick pans. These quick cakes look luxe, and the ...

princess parfaits

Makes 24 parfaits Make these magical petite parfaits the night before and keep refrigerated. Serve in shot glasses or mini plastic cups with spoons. 3 thick slices raisin pound cake 1⁄2 cup vanilla soy milk (or substitute evaporated milk) 1⁄2 cup graham-cracker crumbs One 6-pack of vanilla-pudding snack cups 1⁄2 cup walnuts, crushed Cut the pound cake into half-inch cubes and place ...

mary’s lavender panna cotta

Serves 8 My colleague and friend Chef Mary Cleaver is at the forefront of the movement toward improving our food supply as a nation. She has taught me to strive to include as many organic, local, and seasonal ingredients as possible in my own cooking, and so I wanted to share one of her sweet recipes ...

go team cupcakes

Makes about 18 cupcakes Nothing says “fun” like cupcakes. Their popularity has skyrocketed in New York City, where numerous bakeries inspire block-long lines of eager cupcake connoisseurs. My recipe is adapted from my favorite cookbook of all time, The Joy of Cooking, which I’ve been using since I was a kid. It’s a white-cake recipe that ...

ice cream with amaretto & chocolate abstracts

Serves 6–8 The chocolate “abstracts” in this dish look very impressive, but they are easy things to make. After you melt the chocolate, let it cool a little before making the abstracts. A plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess. 4 ounces semisweet or dark chocolate chips 2 pints ...

pear apple crisp

Serves 6 3 apples, peeled, cored, and cut into 1-inch cubes 3 pears, peeled, cored, and cut into 1-inch cubes ¾ cup brown sugar ¼ cup granulated sugar 2 tablespoons lemon juice ¼ cup quick-cooking oats ¼ cup all-purpose flour Pinch salt Pinch cinnamon 4 tablespoons chilled butter, cut into small pieces Preheat the oven to 375°F. Toss the fruit with ½ cup of the brown ...