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dessert

Rose Levy Beranbaum’s Milk Chocolate Ganache

Rose's Baking Basics by Rose Levy Beranbaum

This ganache, reminiscent of a chocolate bar, is for the many milk chocolate lovers. It makes a luscious, creamy filling for the Milk Chocolate Caramel Tart and is also excellent to use to frost a cake.

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Rose Levy Beranbaum’s Royal Icing for Gingerbread Folks

Royal icing is both decorative and useful as an edible “glue” to attach candies and sparkling colored sugar on holiday cookies and gingerbread men cookies.

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Apple Cherry Cardamom Crumble

Sonja and Alex Overhiser_Apple Cherry Cardamom Crumble_recipe

This crumble is a wholesome version of the traditional recipe I grew up on, taken to new heights. Tangy, caramelly apples are punctuated with dark cherries and topped with crunchy pecans and oats.

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Flourless Chocolate Cake on the Grill

French Grill flourless chocolate cake recipe

You can mix up this flourless chocolate cake batter and put it in the pan well before you bake it, so it’s easy to put it on the grill while you’re having dinner. The cake will puff up nicely and look gorgeous, and then it will deflate and look less gorgeous. Don’t worry, you can make it lovely on the plate.

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Tucci’s Tart Crust

Eating With Peter by Susan Buckley

I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.

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Chocolate-Peanut Pie

Chocolate-Peanut Pie_recipe

Honey-roasted peanuts are one of my secret addictions. They’re just salty-sweet enough and have an irresistible crunch. I’ve started using them in everything from salads to chocolate desserts. Consider this pie. I mean, how could you not notice my obsession when you see 2 cups of peanuts piled on top of a chocolate ganache?

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