Classic Desserts from Food & Wine

Indulge in decadent iconic desserts including cakes, cookies, custards and pies from Food & Wine magazine.

  • Ganache-Stuffed Chocolate-Chip Cookies
    Photo: © Con Poulos

    Ganache-Stuffed Chocolate-Chip Cookies

    A stuffed cookie is like a sandwich cookie, only with more cream on the inside-it's fatter, fuller and (if you're the kind of person who twists apart the cookies to get to the cream) better.
  • Salted Shortbread Cookies
    Photo: © John Kernick

    Salted Shortbread Cookies

    This classic cookie recipe is buttery, rich and requires only 4 ingredients.
  • Chocolate-Red Wine Cake
    Photo: © Frances Janisch

    Chocolate-Red Wine Cake

    A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
  • Great-Grandmother Pearl's Angel Food Cake with Peaches
    Photo: © Earl Carter

    Great-Grandmother Pearl's Angel Food Cake with Peaches

    "My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely."
  • Silky Chocolate Mousse with Peanut Butter Crunch
    Photo: © Con Poulos

    Silky Chocolate Mousse with Peanut Butter Crunch

    Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo of Manhattan's Aureole. Lansang-Hidalgo tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.
  • Milk-Chocolate Pots de Crčme
    Photo: © Con Poulos

    Milk-Chocolate Pots de Crčme

    Pot de creme ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense.
  • Warm Double-Chocolate Brownie Cakes
    Photo: © Con Poulos

    Warm Double-Chocolate Brownie Cakes

    Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and the executive pastry chef at San Francisco's Farallon. She bakes the batter in muffin cups so the edges turn crispy and chewy like a brownie, but the inside becomes soft and fluffy like a cake.
  • Goat Cheese Cheesecake with Honeyed Cranberries
    Photo: © Quentin Bacon

    Goat Cheese Cheesecake with Honeyed Cranberries

    Every year for his birthday, Chef Tim Hollingsworth's mother makes him cheesecake with canned cherries on top. In his clever version, he substitutes goat cheese for the cream cheese and glazed cranberries for the cherries.
  • Chocolate-Frosted Golden Cupcakes with Coconut
    Photo: © Kana Okada

    Chocolate-Frosted Golden Cupcakes with Coconut

    Top rich, tender cupcakes with a bittersweet chocolate frosting and sweet coconut for an easy dessert with sophisticated flair.
  • Double-Crust Apple Pie
    Photo: © Tina Rupp

    Double-Crust Apple Pie

    Grace Parisi, Food & Wine, uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this iconic dessert.
  • Peanut Butter Pound Cake S'mores
    Photo: © Stephanie Foley

    Peanut Butter Pound Cake S'mores

    In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
  • Cocoa-Carrot Cake with Cocoa Crumble
    Photo: Kate Mathis

    Cocoa-Carrot Cake with Cocoa Crumble

    William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
  • Chocolate-Chip-Pecan Cookie Bars
    Photo: Con Poulos

    Chocolate-Chip-Pecan Cookie Bars

    For these versatile bars, you can feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.
  • Best-Ever Banana Splits
    Photo: Tina Rupp

    Best-Ever Banana Splits

    What makes these banana splits from Sweet Rose Creamery in Santa Monica, California, so good is the insanely fudgy chocolate sauce coupled with the light, crunchy almond topping.
  • German Chocolate Cake
    Photo: Con Poulos

    German Chocolate Cake

    Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s, a Dallas newspaper published a recipe for German's Chocolate Cake. The dessert took the South by storm and has been a staple ever since.
  • Apple Pie Sundaes with Cheddar Crust Shards
    Photo: Con Poulos

    Apple Pie Sundaes with Cheddar Crust Shards

    Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness. The crispy, salty cheddar crisps that accompany the sundaes are as good with cocktails as they are with desserts.
  • Skillet-Baked Pear-and-Apple Crisp
    Photo: David Prince

    Skillet-Baked Pear-and-Apple Crisp

    The apples and pears in this cinnamon-spiced crisp revive memories of comforting fall flavors that will warm you head to toe.
  • Chocolate Coupe with Cocoa Nib Mousse
    Photo: Kate Mathis

    Chocolate Coupe with Cocoa Nib Mousse

    This ultra-chocolaty dessert combines cocoa nib mousse with chocolate cream and chocolate wafer cookies. The salty hazelnut crumble topping is versatile so you can replace streusel in just about any dessert.
  • Buttermilk Cake with Riesling-Poached Pears
    Photo: Michael Turek

    Buttermilk Cake with Riesling-Poached Pears

    Poaching these pears with a little Riesling creates the perfect combination of flavors next to a decadent slice of buttermilk cake.
  • Bacon-Bourbon Brownies with Pecans
    Photo: Fredrika Stjärne

    Bacon-Bourbon Brownies with Pecans

    Chef author Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fat into the batter.
  • Apple-Butter Ice Cream with Ginger-Chocolate Ganache
    Photo: David Malosh

    Apple-Butter Ice Cream with Ginger-Chocolate Ganache

    Folding apple butter into vanilla ice cream is a great way to add elegance to a company-worthy dessert.
  • Ice Cream Bonbons
    Photo: Tina Rupp

    Ice Cream Bonbons

    At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a silky chocolate shell and flaky sea salt on top.
  • Minny's Chocolate Pie
    Photo: Con Poulos

    Minny's Chocolate Pie

    The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flemming, one of the best bakers in Greenwood, made 53 chocolate pies during filming, including 12 vegan and gluten-free versions she prepared in just one day for actress Bryce Dallas Howard. Her fudgy version here is neither vegan nor gluten-free: It's as classic as it gets.
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