This is a great winter 'pudding' in the British sense, (dessert for the rest of us) when you have company over, or when you just want something sublime for your family. This is warm, sweet, slightly spicy - comforting and good. I like to serve this with my Recipe #77305. This makes 6 one-cup ramekins or you can make 8 3/4-cup size ramekins.
I have baked (and eaten) more cheesecakes in my life than I care to mention. Finally, it dawned on me that what I was doing was making a type of custard in a crust. Revelation - I could do custard without a recipe and from then on I have never used a recipe to make cheesecake. This is one of my favourites. There's no crust - it really doesn't need it.
Sunday morning and Baby It's Cold Outside...so have a bowl of de-constructed apple dumplings! How Craze-E! is that? You can start this hearty dessert earlier in the day and have it on low, and turn the setting up to high when you're ready for the final hour of cooking. Spiced just right, this yummy dessert is the best way to ward off the chill of Autumn and Winter. If you're feeling extravagant, you can pour a little heavy cream over the dumplings and apple sauce, or whip some up and serve on the side.
Delicately spiced nuts encased in tender, buttery pastry - even the burst of citrus from the lemon zest is authentic as you would normally find that in the syrup poured over the baklava. Easy to make and very good!
Torrone is a delicious, edible confection served throughout Italy. I like this version because of the addition of a bit of freshly-ground, black pepper and grated orange zest. Edible wafer paper is available at baking supply stores.
Panforte is not like any fruit/nut cake you've ever had before - it is more like a confection than a cake, and a little goes a long way, indeed. I like a thin slice after dinner with a piece of cheese and a glass of Vin Santo. Salute!
A long and fancy name for what is, in essence, a simple and very elegant dessert - and just in time to make an impression on Mother's Day. The three different parts to this recipe are really effortless and produce a lovely result. (Please note that the calorie count for this recipe is exaggerated as it takes into account the full amount of brittle, when you only use 4 pieces for the decoration, and can eat the rest as candy)
This incredible-looking tart - with sweet, buttery pastry and oozy, salted caramel - was discovered at Leite's Culinaria, and posted by Jennifer McLagen in her amazing discourse about fat (http://tinyurl.com/4e7xkgr). 'When shopping for the ingredients, buy extra cream so you can serve this tart with a cloud of whipped cream to cut the sweetness—yes, it does work, and yes, this is just another benefit of eating fat' —Jennifer McLagan'
Found this in the New York Times. Seemed so excessively-decadent that I knew I'd have to post here for posterity. I have not made it - nor do I think I ever will, but I would love to know what you think if you're daring enough to try it!
Danish pastries - hot from the oven - are a great breakfast or brunch treat, and this version is fast and easy. The cardamom and cinnamon-scented cheese filling is delectable, and the yummy, sunshiney-yellow pineapple topping is show-stoppingly good!!!