If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Author: Claire Saffitz
A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log. Shards of melted chocolate dusted with...
Author: Samantha Seneviratne
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible...
Author: Tom Parker Bowles
Pumpkin Custard Profiteroles With Maple Caramel
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice...
Author: Tara O'Brady
Creamy vanilla custard is perfect when served over a variety of summer berries.
Author: Land O'Lakes
Author: Edna Lewis
Author: Sara Moulton
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Rick Rodgers
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores;...
Author: Tara O'Brady
Author: Amanda Hesser
Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to...
Author: Susie Norris
Author: Kristin Donnelly
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake...
Author: Isa Chandra Moskowitz
Author: Lori Longbotham
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco
Author: Gesine Bullock-Prado
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
Buttercream frosting is rich, creamy and made with simple ingredients. Try piping it on a birthday cake for the ultimate creamy, sweet treat.
Author: Land O'Lakes
Author: Sarah Magid
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried...
Author: Tara O'Brady
Author: Deborah Snyder
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste...
Author: Katherine Sacks
Author: Molly Wizenberg
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut...
Author: Kat Boytsova
Author: Allen Susser
Author: Paul Grimes
Author: Lesley Porcelli
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed....
Author: David Lebovitz
Author: Alex Seidel