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
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
This classic cookie recipe is buttery, rich and requires only 4 ingredients.
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
"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
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
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
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
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
Top rich, tender cupcakes with a bittersweet chocolate frosting and sweet coconut for an easy dessert with sophisticated flair.
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
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
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
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
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
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
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
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
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
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
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
Folding apple butter into vanilla ice cream is a great way to add elegance to a company-worthy dessert.
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
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.