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List Of Desserts Recipes - Yahoo Recipe Search
Food52The only reason I went to Double Chin, a Hong Kong-style cafe in Boston's Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don't even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!) After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends. I know it's kind of strange to have cheese on an otherwise Asian dish, but there's actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi. I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed "shredded cheese" as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups' Macao's Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere). Please note that this makes quite a bit of food. Mandy's original recipe said that it serves 2, but it would probably be more like 6 Joy-sized servings. And if you're wondering why it's called Portuguese chicken rice, I think it has to do with the fact that Macau was a Portuguese colony up until the end of the last century. Note: For a lazier version of this recipe, just use your local Chinese take-out fried rice and skip adding the chopped up chicken to the curry sauce. Because I totally understand if you just want to get this into your mouth as soon as possible.Food.comFrom Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.Food52When I first started drinking coffee in college, flavored mochas were a necessary gateway beverage. I needed an incredible amount of sweetener, mostly in the form of Torani syrup, along with rich Ghirardelli chocolate sauce in order to get the jolt of caffeine required to push through afternoon classes, essays, and exam-cramming. Eventually, I was able to wean myself off and graduate to more classical espresso beverages, but I’ll never forget how it all started. These cookies are a nod to that time, my love letter to the transitional chocolate-based caffeinated beverages at the bridge between adolescence and adulthood. I should confess that I still take my coffee sweeter than most, but I’m not ashamed. Thank you to all the mochas out there and to Caffè Strada for the delectable drinkable desserts. Shortbread cookies make an ideal base for layered flavors, as the high ratio of butter allows both subtle and bold ingredients to sing together. I’ve dusted off a somewhat vintage item from the snack shelf—chocolate-covered espresso beans—for a little crunch and bitterness. Combining dark and milk chocolate is one of my favorite chocolate tricks because the two work together in beautiful harmony (dark adds a toasted richness, and milk lends a creamy sweetness), bringing out the best in each other. Hazelnuts arrive in two ways: in the form of flour (also referred to as meal) and crushed. Toasting nut flours and nuts brings out a depth of flavor otherwise dormant. Unlike typical blonde shortbread, I like to bake my cookies a bit on the darker side, because the edge of caramelization and color is where you extract the most flavor. If you prefer a lighter cookie, bake them for the shorter amount of time listed. Notes: Use a sharp chef's knife to cut the cookies into slices. Use your hand to apply even pressure and slice directly down the cookie log. This recipe makes quite a few cookies, as I’m a firm believer in maxing out my mixer! The logs will keep frozen for up to a month—bake off a batch whenever you need a last-minute gift or dessert.Pillsbury.comCoconut macaroon cookies are not only one of the most versatile cookies you’ll ever bake, but also one of the easiest, placing them at the top of our favorites list for <a href="https://www.pillsbury.com/recipes/dish-type/cookies/christmas">Christmas cookies</a> (though we’ll happily eat them any time of year).</p> <p>Originating from Italy, the name “macaroon” is derived from the Italian word maccarone, meaning “paste,” referring to the almond paste that was originally used as its primary ingredient. Over time, this simple yet delightful treat has evolved, with the most popular versions today containing sweet, tender coconut.</p> <p>While they may sound and look gourmet, you can rest easy knowing macaroon cookies are actually a breeze to make, which is why it makes for a perfect treat to share during the bustling holiday season. And with just 10 minutes of prep time, you can make multiple batches of this irresistible dessert for every occasion that calls for something sweet.</p> <p>Delight in every bite of these delicate, moist, and chewy cookies—truly a taste of holiday tradition, whatever time of the year it may be.</p>YummlyThis easy recipe turns ripe pears into a luscious, wholesome dessert in no time at all. Crumbly with the goodness of old-fashioned oats, rich with butter, and fragrant with ground cinnamon, this delicious fruit crumble is equally suited to a casual weeknight treat or a pleasing dinner party dessert. ## Why We Love Fruit Desserts Of the many comforting things to come out of an oven, fruit desserts top the list. Crumbles and pies are a great way to use seasonal fruits, and not necessarily only the perfect ones. Fruit desserts can make delicious and economical use of less than perfect-looking fruits — keep your gorgeous, large pears for the fruit bowl; in this luscious pear crumble, the only thing that matters is flavor. Go ahead and use small or medium pears and blemished pears in this dessert. You can trim away any bruises or imperfections as you slice them. As long as your pears are delicious, your crumble will be delicious too. ## Baking With Pears If you've never baked with pears, you’re in for a nice surprise. They are a sophisticated alternative to apples. They have a complex, distinctive flavor, and their unique texture comes through especially well in baked pear desserts. You may discover that you like pears even more than apples in fruit desserts. There are many varieties of pears, and all of them are wonderful. The juicy, green Anjou pear is available much of the year and it's a great baking pear. So is the aromatic Bartlett pear, one of the most commonly cultivated and widely available varieties. Pears are also delicious in winter when many other fruits are out of season. ## Simple Satisfaction This easy dessert recipe delivers all of the pleasure of a pie. It has that same contrast of buttery crispness with luscious, juicy fruit. It smells just as fabulous while it's baking, and it's every bit as delicious. This pear crumble takes much less time to make than a pie does, though. Pie needs a pie crust, which takes patience and finesse. Making a pie also takes up a lot of counter space for rolling out the dough. You don't need much space to make a fruit crumble, and you don't need any special tools or equipment, either. All you need is a medium bowl to combine the oats with the other crumble topping ingredients, a large bowl for the pear mixture, your measuring cups and spoons, and a knife to slice the pears. This makes pear crumble an ideal dessert for small kitchens. It's also perfect for big events, like holidays or dinner parties, when kitchen space is in high demand. ## Wholesome Goodness When you combine oats with all-purpose flour, sugar, cinnamon, and butter, you get a crumble topping with great flavor and texture. Much of the sweetness in this crumble comes from ripe pears, and the cookie-like topping uses a moderate amount of butter, making it relatively low-fat compared to many desserts. Another nice thing about fruit crumbles is that they're easy to customize to your taste and dietary habits. If you like plenty of spice, you could add a pinch of ground nutmeg. You could try substituting brown sugar for part of the white sugar in the crumble topping or sweeten the fruit with some pure maple syrup. You can even make it gluten-free by using only oats and oat flour in place of whole-wheat or all-purpose flour in the crumble topping. ## Ideal For Picnics And Potlucks Crumbles keep well and they're not at all fragile. You can make crumbles well in advance; their thick, cookie-like topping won't soften quickly. They don't need to stay cool, either. Crumbles are delicious served at room temperature. This makes them perfect for picnics or potlucks. You can transport a crumble right in its own baking dish, placed on a flat surface and covered lightly with foil. Not only that, but you can also easily double the recipe if you're serving a crowd. Just make sure to use a large enough baking dish so that the crumble is not too thick and the fruit cooks through nicely. Easy, wholesome and delicious, this may become one of your favorite recipes.Food NetworkFresh figs bathed in warmly spiced, sticky caramel are the stars of this lovely variation on the classic upside-down tarte Tatin. Using frozen puff pastry for the bottom of the tart helps make the ingredient list short and the prep time very manageable for such an impressive dessert. Fresh figs are mandatory for this recipe, but you can use Black Mission, green Sierra or brown turkey figs interchangeably depending on what’s available. Whichever you use be sure to top the tart with a scoop of vanilla ice cream or whipped cream for the full experience.Food52Cake can be spicy. Cake can be weird. This one is both. The recipe name—Blueberry Cake with Peanut Streusel—is deceptively ordinary. Read beyond the title and look at the ingredient list, which calls for cayenne pepper, peanut butter, and lime juice. Like your typical blueberry cake, it's polka-dotted with plenty of indigo berries, but unlike that old standby, you can use some of the leftover ingredients to make a cold noodle salad. This cake recipe reminded me to try more desserts with unusual spices. Slightly adapted from "Home" by Bryan Voltaggio.Taste of HomeHigh on our list of longtime favorites, this fluffy, fruity refrigerated treat continues to hold its own against new dessert recipes. —Pat Habiger, Spearville, KansasYummlyRich and chocolatey brownies are the perfect dessert for celebrating any event or special occasion — or for no reason at all! This delicious brownie recipe is unique for a few reasons. It's made with cocoa powder and melted dark chocolate, resulting in a melt-in-your-mouth texture combined with delectable flavor. It also has a hint of orange zest which is an ideal pairing for the dark melted chocolate. On top of the added citrus flavor, the chopped walnuts give these homemade brownies a satisfying bit of crunch. These brownies are for true chocolate lovers looking for a new flavor experience. ## The History Of Brownies There are several interesting stories revolving around the mysterious arrival of the brownie. One features a chef who accidentally added chocolate to biscuit dough. Another tells the story of a baker who was making a cake but didn't have enough flour, so he ended up with a brownie-esque dessert. The most popular legend might be one that is listed in "Betty Crocker's Baking Classics" and John Mariani's "The Encyclopedia of American Food and Drink." Both publications tell the story of a housewife in Bangor, Maine, who forgot to add the baking powder to a chocolate cake she was making. The cake didn't rise well, but she chose to cut the dessert into squares and served it anyway. Thus, the brownie was introduced in the U.S. and has remained a classic dessert for many years. The first time a homemade brownie recipe was published was in the early in the 20th century, supposedly by Fanny Farmer. In 1905, she refined her own chocolate cookie recipe to create a bar-shaped dessert by baking it in a rectangular pan. We may never know who intentionally or accidentally created the first chocolate brownie, but we are certainly glad it has stuck around. ## Recipe Variations This recipe is egg-heavy, so it's not going to be as cakey as a brownie mix from a box, rather, this recipe is on the fudgy brownie end of the spectrum, but like most good brownie recipes, this recipe comes with plenty of room for variations. _Nuts:_ If walnuts aren't your thing, try using chopped pecans, peanuts, or almonds. _Flavorings:_ If you don't want to use the orange zest, you can leave it out, add a teaspoon vanilla extract, or put the zest of another fruit of your preference in its place. _Different Chocolate:_ Feel free to experiment with different types of chocolate. Try regular milk chocolate, white chocolate chips, or a combination of different types. _Embellishments:_ You can skip the last drizzle of chocolate and top your chocolate brownie with ice cream or whipped cream instead if you want a sit-down dessert experience instead of a portable dessert experience. Trying new recipes is part of the fun, so be creative and create your own masterpiece!
