Brûléed Grapefruit With Mascarpone Cream
Brûléed grapefruits make an excellent light finish to a wintry meal.
Shake Shack’s Frozen Vanilla Custard
This is Shake Shack’s master recipe for their Concretes (dense frozen custards) and milkshakes. It’s tweaked so you can make it at home. A plain base like this is a perfect canvas for an array of toppings. (Or streak them into the pan before you freeze). We love the combination…
Banana “Corks” With Chocolate Fondue
Brandon uses a silicone bouchon or “cork” mold to make these lovely little cakes. Buy the molds online or use a muffin tin, but you’ll get 14 larger cakes instead of 20 bouchons if using a muffin tin.
5 Bakers Share Their Favorite Holiday Cookie Recipes
These easy-to-make treats are sure to become traditions in your own home.
Gingerbread With Rosewater Cream Cheese Glaze
This is an adult gingerbread! Cocoa powder and spices make for a dark and flavorful dough that isn’t overly sweet. The cream cheese glaze is a perfect counterpoint, but it will soften the cookies slightly. Glaze the cookies the day before you plan to serve them.
These pretty mini cakes are a perfect way to wow your guests. Use flavorful wildflower honey, if possible, and dust with icing sugar right before serving, if desired. It’s best to have two pans so you don’t need to clean and re-grease pans while making a single batch.
Earl Grey Shorties
These delicate and delicious shortbread sandwich cookies are lightly flavored with Earl Grey tea leaves. Use a highly flavored tea for the best results. If you have a silicone baking mat with a textured surface, roll your dough out on the mat to “stamp” a simple design on top of…
Toffee Pecan Dark Chocolate Shortbread
This shortbread is very buttery and is baked in a mould. Roselle uses round silicone moulds that are about 6.5 cm wide and 1.5 cm deep. If you have a similar mould, you can make individual round shortbreads using lightly flattened 2.5 cm balls of dough (bake for 12 to…
This is a delicious and satisfying cookie that’s very simple to make! If you want to keep the sugar content down, don’t roll the cookies in icing sugar. Decorate instead by pressing a whole almond into the center of each cookie before baking.
These crisp and lightly spiced cookies are studded with sliced almonds. Cut them into rectangles or into whatever shape you desire. It’s essential to make sure your dough is the same thickness throughout, or your cookies will bake at different rates. Let this cookie get deeply golden for the best…
Speculaas are crisp Dutch spice cookies often embossed with a windmill design. Blackbird Baking Co. makes its version as small rounds and etches them with a windmill-like pattern, but you can use the tines of a fork to make a simpler design. If you can’t find small…
Calvados Apple & Ricotta Parfait
The apple brandy makes this recipe rich and delicious, but if you prefer not to use alcohol, substitute with apple cider and a drop or two of good-quality vanilla extract.
Try this Pecan Diamonds recipe from the cookbook Tartine: A Classic Revised. With a slightly salty caramel filling on a pastry base, these nutty bites are completely addictive. Cooking the filling in a pot first and then finishing it in the oven creates a foolproof confection, yielding many for…
Cranberry Upside-Down Cake
Try this Cranberry Upside-Down Cake recipe from the cookbook Tartine: A Classic Revised. Our baker Carolyn has transformed what is usually a sweet summertime cake made with peaches or pineapple into a beautiful winter version using caramel-coated cranberries, which turn out of their baking mold perfectly juicy and glazed,…
Chai Sticky Toffee Pudding
Try Mary Berg’s recipe for Chai Sticky Toffee Pudding from the cookbook Kitchen Party. Sticky toffee pudding is one of those desserts that I rarely see on a menu. When I do see it, I can’t resist. It’s so darkly sweet, drowned in thick toffee sauce and topped…