These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of fudge sauce.
This cake from Saudia Arabia, exploding with dates and topped with a caramel glaze that’s bubbled under the broiler, is perfect warm or at room temp.
Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
Topped with a layer of creamy caramel and crunchy pecans and then drizzled with chocolate, these brownies are cousins of the candies known as turtles.
This dreamy and creamy alternative to pumpkin pie has won us over. We think it’ll woo you, too.
Thin slices of Golden Delicious apples are spiraled in a buttery, free-form tart for a quick and easy dessert for family and friends.
Cocoa powder heightens the intensity of these dense, dark muffins. Chocolates lovers rejoice. Enjoy with milk or coffee and freeze any leftovers.
This tart is a nice alternative to apple pie, and it makes a great dessert for a dinner party. Serve it with vanilla ice cream and perhaps some caramel sauce.
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
The classic Italian dessert, made the old fashioned way with crisp shells, a icotta-sugar cream studded with chocolate chips.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
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