This stovetop rice pudding is a soothing and unpretentious dessert, with an elegant fragrance that is made for cold nights and simple meals. The chewy rice is suspended in a creamy pudding and perfumed by rich notes of vanilla and cardamom. It’s sweet but not cloying, and rich but not overly decadent.
This is a tart for chocolate lovers, filled with deep chocolate, bitter coffee and a crumbly hazelnut crust. The airy mousse and delicate crust can be made ahead for an easy and elegant chocolate dessert.
This is the ultimate party dessert! Learn how to make a chocolate board and pair it with wines, dried fruit and roasted nuts for your next gathering.
These dark chocolate cookies have a deep, dark, rich flavor and chunks of bitter chocolate scattered throughout. The chewy, chocolatey cookie is sprinkled with delicate flakes of sea salt that enhance the flavors of this irresistible treat.
This is a recipe for traditional chocolate fudge. It’s made the old fashioned way, with a candy thermometer, a slow cooling period, and mixing to produce a smooth, creamy fudge that melts in your mouth.
Imagine a double chocolate Milano stuffed with the filling of a Ferrero Rocher truffle, and that’s what you can expect with this recipe. These butter cookie sandwiches have a thick layer of dense ganache, the soft, nutty crunch from finely chopped hazelnuts, and two sandy cookies to hold it all together.
These cookies are the epitome of simple done really, really well. They’re crisp, crunchy, nutty, and have just a touch of cinnamon for warmth. Make these cookies as is, for a delicately crisp tea cookie, or dress them up with dark chocolate, orange zest, and extra cinnamon for a holiday twist.
These desserts start with a crispy, spiced speculoos cookie and get topped with a fluffy, homemade marshmallow. The whole treat is dipped into rich dark chocolate for a riff off of the classic Mallomar candy. Eat them while they’re soft, airy and fresh!
Paper thin slices of tart apples are layered with butter, brown sugar and cinnamon and baked until caramelized and tender. Serve this apple beehive with vanilla bean ice cream for a light and comforting Fall dessert.
These yeast- raised, potato doughnuts are light and fluffy on the inside, crispy on the outside and smothered in finger licking amounts of cinnamon and sugar. Enjoy the spudnuts while they’re hot, fluffy and radiating the smell of rich cinnamon.