Coffee Crème Brûlée
A classic French dessert, crème brûlée is a custard base topped with a layer of melted caramelized sugar. To make coffee crème brûlée, simply add 3/4 cup of freshly brewed coffee to the custard base. The coffee adds a wonderful mocha flavor to the custard without overpowering it. Let the custard chill for at least 2 hours before topping with sugar and caramelizing with a kitchen torch. The bitterness of the coffee balances beautifully with the sweet caramelized sugar topping.
Chocolate Soufflés
A chocolate soufflé is an impressive and decadent dessert that is surprisingly easy to make. To make the soufflés, whisk egg yolks with sugar until the mixture becomes pale. Fold in chocolate melted over a double boiler and egg whites beaten to soft peaks. Pour the batter into buttered ramekins and bake at 375 F for about 15 minutes, until the soufflés have risen high and the tops are lightly browned. The egg whites are what give soufflés their dramatic height and airy texture. Serve the soufflés immediately with fresh berries and whipped cream.
Lemon Bars
Bright, tangy lemon bars are a refreshing dessert perfect for spring and summer. To make the bars, press a shortbread crust into the bottom of a pan and bake until lightly browned. While the crust is cooling, whisk together eggs, sugar, lemon juice and lemon zest. Pour the mixture over the crust and return to the oven, baking until the filling is set. Allow to cool completely before dusting with powdered sugar and cutting into wedges. The sweet shortbread crust pairs perfectly with the tart lemon curd filling. Lemon bars are a classic crowd-pleaser.
Panna Cotta with Balsamic Strawberries
Panna cotta is a simple Italian custard often flavored with vanilla. To make vanilla panna cotta, heat cream, milk, sugar and vanilla in a saucepan. Remove from heat and stir in gelatin until dissolved. Pour into molds and chill until firm, at least 4 hours. To serve, top the panna cotta with balsamic marinated strawberries. Hull and slice 1 pound of strawberries and toss with 2-3 tablespoons of balsamic vinegar and 2 tablespoons of sugar. Let sit for at least 30 minutes before spooning over the panna cotta. The tart balsamic strawberries provide a burst of flavor against the creamy panna cotta.
Flourless Chocolate Cake
For chocolate lovers, a flourless chocolate cake is a dream come true. To make, whisk together chocolate, butter, sugar, eggs, cocoa powder, coffee and vanilla extract. Pour the batter into a greased pan and bake at 350 F for about 25 minutes, until the center is slightly wobbly. Allow to cool completely, then dust with cocoa powder and top with whipped cream or ice cream. As the name suggests, flourless chocolate cake contains no flour, resulting in an ultra-rich and fudgy dessert. The chocolate is the star ingredient, so use the highest quality chocolate you can find for the most decadent results.
New York Style Cheesecake
A classic New York style cheesecake is creamy and decadent. To make, beat cream cheese, sugar, eggs, vanilla, lemon juice and salt until smooth. Pour into a graham cracker crust and bake in a water bath at 350 F for about 1 hour. Cool, then chill 4 hours or overnight. For the crust, grind graham crackers with sugar and butter, then press into a pan. The water bath, or bain marie, allows for gentle, even cooking and helps prevent cracks in the cheesecake. New York style cheesecake relies on simple, high quality ingredients to create a dessert that is creamy, rich and full of flavor. Top with fresh fruit like cherries or strawberries.
Coconut Macaroons
Coconut macaroons are chewy coconut cookies that are naturally gluten free. To make, whisk egg whites, sugar, vanilla and almond extract until foamy. Fold in shredded coconut and drop spoonfuls of batter onto a parchment lined baking sheet, spacing 2 inches apart. Bake at 325 F for about 15 minutes, until the macaroons are lightly browned. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack. Coconut macaroons get their texture from beaten egg whites and shredded coconut. They have a crisp exterior and chewy interior. Sandwich macaroons together with chocolate, lemon or raspberry buttercream for a special treat.
Pecan Pie Bars
Pecan pie bars have the flavor of pecan pie in the convenient form of a bar. To make, press a crust of flour, brown sugar, salt and butter into a pan and bake until lightly browned. While the crust cools, whisk eggs, sugar, corn syrup, vanilla and salt. Stir in pecans and pour over the crust. Bake at 350 F for about 25 minutes, until the filling is set. Allow to cool completely before dusting with powdered sugar and cutting into wedges. The gooey pecan filling is rich and buttery, full of nutty pecan flavor. Pecan pie bars are perfect for potlucks and holiday gatherings.
Pumpkin Cheesecake with Gingersnap Crust
Pumpkin cheesecake combines the flavors of pumpkin pie and cheesecake. For the crust, grind gingersnaps with sugar and butter and press into a pan. Bake the crust for a few minutes, then allow to cool. For the filling, beat cream cheese, sugar, pumpkin puree, eggs, spices like cinnamon and ginger, and sour cream. Pour into the crust and bake in a water bath at 350 F for about 1 hour. Chill 4 hours or overnight. The gingersnap crust provides a spicy complement to the creamy pumpkin cheesecake filling. Top with whipped cream, caramel or bourbon maple syrup.
Chocolate Chip Skillet Cookie
A giant chocolate chip skillet cookie is perfect for sharing. To make, melt butter in a cast iron skillet over medium heat. Remove from heat and stir in brown sugar, sugar, eggs and vanilla until combined. Mix in flour, baking soda and salt, then fold in chocolate chips. Spread the dough evenly in the skillet and bake at 350 F for about 20 minutes, until the cookie is lightly browned around the edges but still a bit wobbly in the center. Allow to cool for at least 30 minutes before serving with ice cream. The skillet helps the cookie bake up thick and chewy, with gooey chocolate chips throughout. A chocolate chip skillet cookie is an ultimate comfort dessert.
Carrot Cake with Cream Cheese Frosting
Carrot cake is a classic American dessert. To make, whisk flour, baking soda, cinnamon, salt, eggs, oil, sugar, vanilla and grated carrots. Fold in chopped walnuts or pecans and raisins if desired. Pour into greased pans and bake at 350 F for about 30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely, then spread with cream cheese frosting. For the frosting, beat cream cheese, butter, vanilla and powdered sugar until smooth and creamy. Carrot cake gets its moisture from oil and grated carrots, and the carrots also add natural sweetness. The cream cheese frosting provides a tangy contrast to the lightly spiced cake.
Mississippi Mud Pie
Mississippi mud pie is a rich chocolate dessert with layers of chocolate pudding, cake and whipped cream. To make, crumble chocolate cake or brownies and press into the bottom of a pan. Top with chocolate pudding, whipped cream, more crumbled cake and whipped cream. Drizzle with hot fudge or chocolate sauce and top with whipped cream, crushed nuts like pecans or almonds and maraschino cherries. Chill for at least 2 hours before serving. Mississippi mud pie is a decadent treat inspired by the Mississippi River mud that is thick, dark and rich. Every bite contains chocolate, cream and cake.