Two standout recipes from Domenica Marchetti’s Italian Cookies: melt-in-your-mouth Occhi di Bue (jam-filled shortbread dusted with powdered sugar) and nutty, buttery Frollini al Farro made with whole farro flour. Straightforward techniques, pantry-friendly ingredients, and authentic Italian flavor – ideal for home bakers exploring traditional Italian cookie recipes.
This Easter-ready Carrot Cake Trifle layers cinnamon-spiced cake, roasted pecans, and a cloud of cream cheese whipped cream. What started as a save-the-day dessert has become a showstopping staple. With carrots, pineapple, and plenty of nostalgia, it’s rich, light, and guaranteed to be the star of your spring table.
This Chocolate Covered Raspberry Pie layers fresh raspberries, airy chocolate mousse, raspberry coulis, and stabilized whipped cream in a chocolate-brushed crust for extra protection. Made for Community Plate’s Pi(e) Day fundraiser — alongside a maple-honey pecan pie — and nearly impossible not to slice before donating.
To celebrate the anniversary of finishing all 1,300+ Ina Garten recipes, I made Matt Adlard’s Boston Cream Pie Donuts. Fluffy yeasted donuts are filled with brown sugar pastry cream and finished with dark chocolate glaze and flaky sea salt—an indulgent, bakery-style dessert that perfectly balances creamy, airy, and chocolatey.
These Gooey Malted Cookie Dough Chocolate Chunk Bars deliver crisp, chewy edges and a soft, almost cookie-dough center. Studded with milk and dark chocolate, it’s the malted milk powder that makes them unforgettable. Chill to slice cleanly or serve warm with vanilla ice cream for an over-the-top dessert.
I used to claim I didn’t have much of a sweet tooth, until years of baking Ina Garten desserts proved otherwise. Valentine’s Day has always called for something special, and Ina delivers every time. From elegant French classics to rich chocolate favorites, these desserts guarantee a memorable ending.
This warmly spiced gingerbread, from Toni Tipton-Martin, is sweetened with molasses, brown sugar, then finished with a bright lemon butter sauce and bourbon Chantilly cream. Even better, leftovers transform beautifully into a trifle-style dessert.
Eric Kim’s Gochujang Chocolate Lava Cakes prove that gochujang belongs in dessert. The savory-sweet heat adds depth to bittersweet chocolate, creating a rich, gooey lava cake with surprising complexity. Finished with powdered sugar and gochugaru, this deceptively simple dessert delivers big flavor with minimal effort.