We’re bewitched, thanks to this aged dough–yes, aged dough–that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate. All you need is patience. And this recipe.
These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.
Somewhat akin to a spice cake, this uber autumnal dessert takes a lovely autumnal lilt from pumpkin purée in the batter, maple syrup in the frosting.
A rich, deep caramel flavor and a velvety, creamy texture. Not much else you could possibly want from a mousse.
There’s a darn good reason why even sophisticates deign to chase burgers with milkshakes. It works. Just as the menu at any burger joint or diner will attest.
This Indian rice pudding recipe isn’t only tasty but has a very striking presentation. The bright yellow mango against the white rice is stunning.
Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.
A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know how to make. And now you know how to make it.
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.
The creaminess of the crunchy toffee is accentuated by the crisp coat of smooth tempered chocolate. Package these in a lovely tin for a beautiful, tasty gift.
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.
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