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cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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The classic pie gets a Ketel One makeover (complete with graham cracker-rimmed glass) in this playful cocktail party offering.
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cooking.nytimes.com
These are crunchy and a little bit sticky If you are vegan you can substitute agave syrup for the honey.
www.allrecipes.com
Vanilla-scented white chocolate bark with dried cherries and pistachios is so simple to prepare in the microwave.
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Use real maple syrup and this recipe to achieve rich and golden cookies with a rich maple flavor.
cooking.nytimes.com
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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A frosty vanilla shake with a dash of cinnamon and crushed oatmeal cookies.
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Mini pecan pie-shaped cookies filled with a rich pecan filling are something different for your cookie tray this year.
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Soymilk, Greek yogurt, chia seeds, hemp seeds, and flaxseed combine with cinnamon and honey to make this delicious chia Greek yogurt pudding.
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