Desserts


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Tips

Spray the Flavor

Here's a simple tip to ensure even distribution of flavored liquids like coffee or liqueurs when making desserts like tiramisu or charlottes.

Whipped Cream Stand-In

Most people don’t keep heavy cream on hand for whipping, but almost all of us have vanilla ice cream. Here's how you can turn ice cream into whipped cream in minutes.

How to Store Ice Cream to Prevent Ice Crystals

After you've opened a carton of ice cream, ice crystals quickly form on top which can ruin the texture of frozen dessert. Here's a simple way to prevent those pesky crystals from appearing!

A Mess-Free Way to Crush Peppermints or Other Hard Candies

Look to this quick, mess-free tip for crushing peppermint candies.

How to Sift Powdered Sugar In a Food Processor

With this simple trick, and a bit of thinking ahead, you can save time, and mess, when baking.

An Easy Way to Chop Chocolate

Keep your chocolate from scattering about when chopping with this simple knife swap.

Simple Hack for Making Easier Peanut Brittle

It's the season of candy making! This simple trick is sure to make candy making easier on you!

How to Make Candied Cranberries

Candied cranberries make a festive garnish to holiday dishes this time of year. Best of all, it's simple to do!

How to Soften Brown Sugar Quickly

If you've ever found yourself in the midst of baking and realize your brown sugar is hard, use this tip to keep the baking alive.

How to Make a Heart-Shaped Cake Without a Special Pan

You don't need a heart-shaped pan to bake up a festive cake. This simple method makes Valentine's Day dessert a cinch.

How to Store Cookies & Bars to Keep Them Fresh

Keep your treats tasting delicious and looking great this holiday season with these tips on how to properly store them.

Halloween Candy Cookies

Make the most of left over Halloween candy with this tip that revamps an old tried and true recipe.


How-To's

How To Assemble a Layer Cake with Frosting

Follow these simple steps for a cake that’s both impressive and stable.

All About Cream & How to Whip It

From half-and-half to heavy cream, this smooth and rich cooking and baking cornerstone is explained. Now you can case the dairy aisle with confidence. Plus, if you ever wondered about the difference between soft peaks, medium peaks, and stiff peaks, we'll teach you.


Recipes

Mini Lemon-Poppy Seed Loaves

Easy and delicious, these really are the best Mini Lemon-Poppy Seed Loaves, ever. With a tender, soft crumb these quick breads are lightly sweet and extra lemony from fresh lemon zest, dried lemon peel, and limencello stirred into the batter, plus there's fresh lemon juice in the glaze. So no need to stop at the bakery, serve these giftable treats for breakfast and watch the smiles appear.

Strawberry-Poppy Seed Cookies

These Strawberry-Poppy Seed Cookies are literally bursting with fresh strawberries. And with the delicate crunch from poppy seeds and sparkling sugar, these cookies are an all-around hit.

Coconut-Almond Chiffon Cake

The perfect way to usher in spring is with a showstopping Coconut-Almond Chiffon Cake that’s light in texture, but not in flavor.

Cream Cheese Hamantaschen with fruit filling

Not only do these tender triangular treats, with colorful, jewel-like fillings, taste as good as they look, they’re surprisingly easy to make and are sure to impress. More pastry than cookie, hamantaschen are the quintessential dessert for the spring holiday, Purim. Dubbed the Jewish Mardi Gras, it’s synonymous with drinking, dancing, and gifting food to family and friends, most notably, hamantaschen. And while simple to make and easy to form, this is very tender dough because it’s made with…

Cannoli with candied citrus peel

Possibly the best use of ricotta cheese is in scratch-made cannoli. Since ricotta is the bulk of the filling in these Sicilian pastries, this is a case where homemade ricotta cheese makes a world of difference. If you opt for purchased ricotta, purée it in a food processor until very smooth before using. Although homemade ricotta makes these cannoli shine, a shatteringly crisp shell can’t be overlooked.

Chocolate-Raspberry Brownie Cups

These dark chocolate dessert cups are sinfully delicious. With a middle layer of fresh raspberries, and a sweet raspberry glaze on top, these brownies prove that chocolate and raspberries are a match made in heaven.

Chocolate-Almond Torte with Ganache Topping

With elegant good looks, creamy texture, sophisticated taste, and simple instructions, this is one chocolate dessert that will leave you with plenty of good cheer. Even better, this five-star Chocolate-Almond Torte is also a great make-ahead dessert.

Dark Chocolate Tofu Pudding

This easy make-ahead dessert is so creamy, chocolaty, and tempting you may want to make a double batch!

Salted Caramel Cream Pie

Make room on the stove and space in the fridge for this Salted Caramel Cream Pie — a dessert that’s worthy of any season. It's topped with a fluffy marshmallow meringue that even meringue naysayers can't resist. From crunchy to creamy, and salty to sweet, this pie has got it going on.

Gingerbread Bundt Cake

With three kinds of ginger, this cake puts the ginger punch in gingerbread. And with a moist, rich texture, it’s got everything going for it.

Chocolate-Peppermint Sandwich Cookies

The holidays bring out the child in everybody, and these sandwich cookies are a case in point. Refined? Not really. So grown-ups, go on, lick your fingers! A boon for busy Santa’s helpers, these tasty cookies can be baked ahead of time and frozen. To decorate, just fill, glaze, and “mint” the cookies on the day you want to serve them.

Classic Eggnog

This recipe for Classic Eggnog is the ultimate rich, sweet holiday sipper. If you've only ever had eggnog from a carton, this homemade version takes things to a whole new level. Spiced with nutmeg — the warm spice that gives eggnog its distinctive flavor — enjoy a small cup with a splash of rum or bourbon. But this beverage isn't just for drinking (or just for the holidays). There are many more ways to enjoy this diverse drinkable custard — it's a great base for ice cream, stirred into coffe…