Desserts
Heather Sharpe serves an enormously decadent and flavorful plate.
Khalilah Ramdene with a salivating new take on a classic flavor pairing.
Cajeta is Mexican caramel, made with slowly-cooked sweetened goats milk and infused with spices and flavorings.
Fruit crumble is always a great dessert choice. In this one pears are combined with lovely caramel topping.
Christina Soong-Kroeger shares her love of food with her children and her recipe for a free-form apple tart.
Healthier than their ice cream counterparts these ice pops are low in fat and have no added sugar.
A lighter ice cream in popsicle form where the sugar and cream is replaced with honey and a bit of condensed milk.
Amrita Chowdhury performs her Food-Oscar thank you speech. And serves cake. How’s that for a treat!?
Warning: These chocolate crackers are quick to make and very, very addictive. Consume at own risk.
An elegant 11-inch tart with flavors of coconut and macadamia nuts, filled with a lemon mascarpone cream and a layer of pomegranate jelly.
Kuchen is German for “cake”, and this is one of the easiest, lightest and tastiest cakes ever.
Tamara Novacoviç introducing black sesame macarons with dark chocolate ganache. A perfect pairing.
Try these beautifully flavored and decadent mocha macarons from Tamara Novacoviç.
Nancy Lopez-McHugh with a delicious suggestion for a Cinco de Mayo snack recipe.
A crumbly and spicy, honey-soaked biscuit finds satisfaction with a home-brewed Oatmeal ESB.
These Easter cupcakes are fresh, bursting with citrus flavor and filled with lemon curd – perfect for warm days ahead.
Brimming with sponge, jam, sherry, custard, and cream, this festive dessert brings a sweet taste of British tradition for Easter.
In Mexico, as in other Latin American countries, Tres Leches is the typical party cake.
There’s no reason to buy fondant when you’re just a few ingredients and steps away from cheaper home made version of high quality.
Bananas Foster originates in New Orleans with the basic ingredients of brown sugar, butter, cinnamon, dark rum and banana liqueur.
Honey wheat pretzels dipped in a chocolate peanut butter mixture make for an easy, no bake treat.
A luscious crème caramel infused with Darjeeling tea and ginger. Perfect for any tea lover.
Mediterranean flavours for sumptuous layers of goodness in a granola yogurt parfait.
These mini merry puddings are perfect for those who really don’t have time to cook.
This delicious tart has a buttery crust filled with almond frangipane filling studded with plums.
This lovely Balkan Cherry Cake from Milica Cvetkovic can be served hot – straight from the oven.
This candied clementine peel dessert is one of many candied orange and citrus peel recipes that Sawsan Abu Farha makes in the winter.
Um Ali is a dessert that combines the creaminess of bread pudding and cinnamon nut stuffing of baklava.
Kelsey Hilts celebrates her blog’s two year birthday with some lovely cupcakes.
Pour in a tart shell and top with ice cream, add to a trifle dish with berries and amaretto cookies, or serve firm with gingersnaps- the possibilities are endless.
Appreciate the natural beauty of colorful fruits and vegetables by making this Rainbow Cake with natural dyes.
These lovely poached pears can easily be prepared in advance, and then reheated or served cold.
Quenelles of poached meringue dusted with praline float dreamily on a vanilla custard. Love at first bite.
Go British this Fat Tuesday. It’s the perfect day to practice some serious pancake flipping.
If you are looking for a gluten free,lactose free, vegan sweet – this is a great option.
While Eliza Acton only enjoyed modest success as a poet, her food writing lives on.
These pancakes are fluffy and the spelt gives hints of sweetness to each bite.
Cream puffs are one of the loveliest and most popular desserts in Croatia. Learn how to make them.
Making jam is very easy but preserving jam requires a litte attention to detail.
Pasta frolla is fast, simple and quick making it a great choice for dessert pastry bases.
Also known as “screwpine,” Pandan is most often used to flavor rice dishes and puddings, but it is also used as a delicate flavoring for pastries.
This old fashioned Italian dessert – a more adult version of innocent custard – should be on every cook’s repertoire.
The recipe for these puffed pancakes is alarmingly simple, so don’t be surprised if they become a staple in your breakfast repertoire.
Vermicelli is traditionally a type of Italian Pasta that look like small, thin worms.
A slightly updated version of the traditional Egyptian mastic mehalabia.
Christina Soong-Kroeger starts the year with a delicious dessert and some great poetry.
Homemade ice cream without an icecream maker – not as difficult as you might think.
Summer in India is never complete without the preparation of this gorgeous and tasty mango delicacy.
Siena’s rustic, medieval flavoured flat cake, panforte, is dense with candied fruit, spices and nuts. The perfect rich winter treat.
Toffee Sticky Pudding, also known as Sticky Toffee Pudding, is a steamed or baked dessert consisting of a moist sponge cake made with dates, topped with a warm toffee sauce and finished with a cloud of whipped cream.