Thick, rich, and decadent, this chocolate cake is soft and pudding-like within, cakey without. Think dessert spoon bread.
This updated version of Devil Dogs is chocolate-y, cake-y cookies sandwiching a creamy, vanilla-y filling.
Sugar cookies flavored with vanilla and orange zest are covered with icing and decorated with sanding sugar and silvery dragees for a Christmas-y look.
Shortbread wedge cookies rife with ginger and lemon zest are baked to a lightly golden then topped with a creamy lemon glaze. A perfect tea treat of dessert.
Sour cherries and apples get a kick from orange juice, cardamon, and cherry liqueur then are rolled up in phyllo dough, sometimes called filo, and baked.
Here the classic French custard with a wallop of fresh ginger in addition to vanilla. On top are blackberries in a sweet-tart sauce.
Sliced papaya and mango are coated in a rich caramel sauce then rolled in lacy crepes. The dish is topped with a powered sugar and a sprig of zippy mint.
This eye-popping granita, or ice, is make from strong-brewed espresso. Layered between and dolloped on top is softly whipped cream.
This lighter version of bread pudding uses brioche, has a minty-lemon flavor, and is bursting with deep-purple baked blueberries.
There’s a double whammy of chocolate in these sweet treats: chocolate cookies studded with chunks of chocolate and sprinkled with sea salt.
Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.
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