Desserts

These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.

These lovely crepes are filled with homemade dulce de leche and topped with chocolate-coffee sauce and ice cream.

This frothy Greek frappe can be shaken together in just a couple minutes from coffee, sugar, and milk. No blender required.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.

Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. In a playing grown-ups sorta way.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

These diminutive queques are flavored with a hint of citrus that's equally welcome at breakfast, tea, or any other hour of the day, quite frankly.

Creamy custard is infused with tea for an unusual take on the classic Portuguese flan. The classic caramel topping gives the dessert its depth and sweetness.

Dense and rich, this gluten-free cake is a fave among the Portuguese, and anyone who's ever tried it. Its unforgettable taste comes from almonds, lemon, cinnamon, and vanilla.

Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.

Lots of fresh lemon juice and lemon zest are added to the ethereally light and super smooth dessert mousse to give it a zip of flavor.

A bittersweet something for when you want something that's impressive and sophisticated (and did we mention vegan and gluten-free?).

When we think of brittle, we tend to think of a wallflower-like candy. This snappy little number proves that we couldn't be more wrong.

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn't bad, either.

Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree--and you don't need to know its geneology to know this. One taste tells all.

"This was beyond the best carrot cake I have ever had." That's what we're hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.

Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city's fancier pastries as our fave.