Slightly under ripe bananas are caramelized in a butter/brown sugar sauce infused with cinnamon, cardamom, and vanilla. A splash of rum is added and ignited to flambé the bananas before serving with ice cream and toasted pecans for a delightful crunch.
Once the graham cracker crust is in decent shape, you fill it with a mix of key lime juice, zest, egg yolks, and sweetened condensed milk before freezing. Out of the freezer you top with whipped cream and serve. How easy is that.
My favorite NYC sweet spots for satisfying that craving for cake by the pound.
With Easter just a week away, it’s time I brought back my Carrot Cake Trifle! I’ll admit I’m not typically a huge fan of cake – don’t get me wrong it’s delicious just not my top pick – the exception is carrot cake which, just […]
To commemorate two years since completing the project and making Boston Cream Pie with Ina, I made this twist on the classic dessert: Boston Cream Pie Pie – an actual pie version of the famous cake!
Eric Kim’s Black Sesame Rice Krispies Treats offer a delightful twist on the classic version, with browned butter, toasted black sesame seeds, and sesame oil adding a savory accent that balances the sweetness.
Although I’m not a huge dessert fan, there’s the one meal I always want to end on a sweet note: Valentine’s Day dinner. From recipes that plead to be made for the holiday like her Coeur a la Creme with Raspberry Sauce and Chocolate-Dipped Strawberries, to show-stopping treats like Soufflé à l’Orange and Île Flottante and indulgent chocolate delights like Salted Caramel Brownies and Chocolate Mousse, trust me, you won’t be disappointed with any of these options.
Dan Pelosi has made my dream dessert with his Tiramisu Affogato from Let’s Eat – and it couldn’t be easier to pull together! After making a simple whipped cream with a bit of tang from sour cream, you just layer the cream with crunched-up Margherite […]