Oat and Pecan Brittle Cookies
These oversized, undulating, oaty-butterscotchy-toasty cookies get their crispy-edges and chewy center from a few essential moves. It may feel cruel to have to wait, but the dough MUST rest overnight. “By chilling in the fridge, the dough ‘cures,’ and the sugar further dissolves, contributing to a chewier texture,” Claire explains. “The rest also allows the […]
Maple-Whiskey Pudding Cakes
These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, […]
Salted Peanut and Caramel Tart
The classic peanut butter and marshmallow sandwich—also known as the Fluffernutter—is inarguably all-American. And Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a delicious riff on that childhood favorite. The bakery combines all of the elements into elegant individual tartlets called tartes cacahuètes (literally, peanut tarts). A buttery, cookie-like pastry is filled […]
Raspberry-Ricotta Cake
There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special. This is an easy, no-fuss way to make a great dessert. It's more of a European-style cake, with a denser texture and restrained sweetness. It’s got a super approachable ingredient list and with little effort you end […]
Torta Caprese
Torta caprese is an Italian flourless chocolate cake that contains finely ground almonds, which subtly break up the fudgy crumb. Our version contains melted butter and bittersweet chocolate as well as vanilla, cocoa powder, and salt that boost the chocolate’s complexity. Instead of grinding almonds in a food processor, we use commercial almond flour […]
Apple Strudel
Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly added to soak up the liquid and prevent leaking (instead, they just make the filling taste pasty). […]
Triple Berry Crisp
The easiest Triple Berry Crisp made with frozen berries for a juicy berry filling nestled under a crispy oat topping. I use these big beautiful frozen berries from Costco’s 3-berry pack in the frozen section. They are much cheaper than fresh berries and every bit as delicious. It also makes this recipe extra easy. […]
Glossy Fudge Brownies
A glossy, paper-thin crust is a sure sign of chocolate brownies loaded with cocoa butter, and a solid indication that their flavor will shine through as well. To that end, these BraveTart brownies are made with dark chocolate and high-fat Dutch cocoa powder, a one-two punch that gives them a powerful chocolate flavor—one that's […]
Apple-Walnut Upside-Down Cake
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (Yeah, we said it.) Use a cast-iron skillet to caramelize the apples and bake the cake all in one vessel, a win-win. Ground nuts give the cake a toasty, deep flavor and tenderize the crumb by adding fat […]
Chocolate Babka
Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.
Epic One Bowl Chocolate Cake
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Gingerbread Layer Cake with Ermine Frosting
WHY THIS RECIPE WORKS We wanted the dark, moist crumb and spicy bite of gingerbread in a tender, sophisticated layer cake. For fiery flavor, we added 2 tablespoons each of ground ginger and freshly grated ginger, and we enhanced that heat with both white pepper and cayenne pepper. Molasses and coffee contributed moisture, rich […]
Blueberry, Almond, and Lemon Cake
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it’s made.