Desserts

Cinnamon Baked Doughnuts

Hong Kong Egg Tarts

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Torta Caprese (Chocolate and Almond Flourless Cake)

The famous dessert of the Island of Capri I've found, over the years of making this cake, is extremely forgiving. The almond meal, butter, chocolate and sugar should be equal in weight. This is the time to get out the digital scale, as it makes not only preparing this but also remembering it later so easy. I've done this with 85 grams of each and 3 eggs. Or 250 grams of each and 5-6 eggs. Once I only had 125 grams of almond meal and I simply used that as the proportion for the rest of the ingredients, along with 3 eggs. They only change the cake a little in height and size, but each has come out smooth and moist, almost fudgy. And, in fact, the last measurement is my favorite because in an 8 inch round pan, it comes out just over an inch tall, which I think makes for a good-sized sliver. If you like, you can add a splash of rum, some lemon or orange zest or (reminiscent of Elizabeth David's chocolate and almond cake, which closely resembles torta caprese) and a dash of strong coffee. You can also double these ingredients and bake them in a 10 inch pan for a slightly larger cake. Helpful tools for this recipe: Maple Wooden Cake Stand KitchenAid Cordless Hand Mixer Mason Cash Cane Mixing Bowls

Pecan Cream Pie

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Brazo de Mercedes

A classic Filipino meringue roll filled with a rich, lemony egg yolk custard. Light, airy meringue wraps a silky sweetened condensed milk custard — perfect for holidays or make-ahead desserts.

Blueberry Scones with Lemon Glaze

Pumpkin Tiramisu

Tiramisu gets the PSL treatment with a pumpkin-tinged custard, warming cinnamon, plenty of whipped cream, and a splash of bourbon for good measure.

Molten Chocolate Mug Cake

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Gluten-Free Fudge Brownies

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Sweet Cinnamon Tamal

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Pitta ‘mpigliata

This Calabrian pastry recipe is traditionally found around Easter and Christmas, thanks to its indulgent filling of dried fruit, nuts, liqueurs and honey. Chewy, crispy, sweet and nutty all at once, it's a fantastic example of southern Italian pastry work.

Chocolate Mousse Cake

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

Black and Tan Chocolate Popcorn

This Black and Tan Chocolate Popcorn recipe by Andrea Nguyen is a two-toned sweet snack with caramelized white chocolate and bittersweet dark.

1 hr 45 min

Sinukmani (Biko) with Latik

A classic Filipino sticky rice cake made with glutinous rice cooked in sweet coconut sauce and finished with crunchy toasted coconut curds (latik). Rich, sweet, and chewy—perfect as a celebratory dessert or anytime treat.

Easy Cheese Danish

Chocolate Peanut Butter Cheesecake Bars

These no-bake chocolate–peanut butter cheesecake bars are creamy, easy to make, and perfect for potlucks.

5 hr 35 min

Breakfast Strawberry Shortcakes

Yes, you can have strawberry shortcake for breakfast! We adapted the beloved dessert for the morning by whipping up the easiest 2-ingredient flaky biscuits with self-rising flour and Greek yogurt. Finished with a quick homemade strawberry jam, they’re a delicious way to start the day.

Easy Apple Cake

This buttery apple cake is pure fall comfort. Spiced with cinnamon, it has a bright kick from apple cider vinegar and a crunchy brown-sugar-and-walnut topping.

Ultimate Chocolate Cake

I’ve been making cakes and pies in the Food52 offices since 2014, and couldn’t be happier that they asked me to develop a new cake to celebrate their 10th birthday. This cake is chocolate, plus chocolate, with a little chocolate (I don’t use the word ultimate lightly). It’s impressive to look at it - but more importantly, it’s so, so delicious, just like these last 10 years have been.

Mudslide Cookies

Rye flour is the secret to these gooey, super-chocolatey cookies. Because rye is a soft grain that doesn't develop gluten when mixed, these cookies have an unbelievably tender crumb, plus the benefit of a sweet, grassy flavor, also from the rye. Toasted pecans and chocolate chips provide a bit of texture. —Matthew James Duffy in his book, "Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More"

Maialino's Olive Oil Cake

Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy—there aren't even egg whites to whip and fold, or butter to cream—but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from Genius Desserts by Kristen Miglore (Ten Speed Press, September 2018). Helpful tools for this recipe: Olipac Stainless Steel Olive Oil Dispenser GIR Silicone Grip Whisk Mosser Glass Cake Stand —Genius Recipes

Chewy Chai Gingerbread

Soft and chewy, these gingerbread cookies come together quickly and easily. Using oil instead of butter keeps the rounds moist and lets the warmth of the spices shine. A chai blend, which often highlights ginger and cardamom and includes the surprising heat of black pepper, gives them even more verve. If you don’t have one on hand, you can simply mix your own (see Tip). That spiced coziness is echoed in the glaze, but the cookies are just as satisfying unadorned. (For more of Genevieve's holiday cookie tips, see this article.)

1 hr 30 min

The Food Lab's Chocolate Chip Cookies

Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.

1 hr 15 min

Mississippi Mud Pie

Each of this Mississippi mud pie's three mouthwatering layers—crunchy cookie crust, fudgy brownie, and creamy pudding— features a jaw-dropping amount of chocolate, and we wouldn't have it any other way.

5 hr 15 min

Red Velvet Cheesecake Brownies

Decadent red velvet brownies layered with a smooth cream cheese swirl — fudgy, chocolatey, and visually striking. Baked in an 8x8-inch pan, these make a rich dessert perfect for sharing or special occasions.

Popcorn Bucket Cookies

These candy-studded cookies take all the fun of your favorite concession stand players and bake them right into and atop a simple sugar dough. Toffee bits feature in a supporting role, never overshadowing the stars (the popcorn and candy, of course). If using gummy candy, be sure to save them for the top; otherwise, the cookies will spread too much as they bake. Feel free to play around with the mix, but make sure your popcorn (microwave or stovetop) is freshly popped for a crisper and more even coating.

1 hr

Red Velvet Chocolate Chunk Cookies

Chewy, tall red velvet cookies studded with semi-sweet and white chocolate chunks. The dough is chilled for shape and deep color, yielding soft-centered cookies with set edges.

Brownie Cookies

Fudgy, crackly-topped brownie cookies with an intense chocolate flavor and a soft, gooey center. Chill the batter for thicker, fudgier cookies and bake briefly for a crisp, crackly top.

Fruit Salad

A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.

20 min

Persimmon Cardamom Cake

This bouncy, tender spiced cake celebrates winter persimmons in all their glory. Baking wedged Fuyu persimmons — the squat, tomatolike ones — until their flavor concentrates and their moisture dissipates leaves you with syrupy fruit that doesn’t sog up the cake later. A little coconut extract, a whisper of the tropical, props up the gentle sweet aroma of the orange fruit, with cardamom playing a major role in bringing out its floral, pumpkiny qualities. Whipped cream folded into the batter at the end, a trick from the baker Heather Dekker-Hurlbert, results in a light, even crumb. Thanks to a sprinkling of cardamon sugar on top before baking, the cake gains a glorious caramelized crust with cinnamon toast vibes (but cardamom).

1 hr 45 min

Crispy Apple-Oat Fritters

These Crispy Apple-Oat Fritters are gluten-free.

Classic Filipino Puto

Fluffy, slightly sweet steamed rice cakes that make the perfect bite-sized snack or dessert. This easy shortcut uses common pantry ingredients (no overnight fermentation) and steams up tender puto you can top with shredded cheese.

Malted “Forever” Brownies

Claire Saffitz named these her “forever” brownies because it took so much work to get them right that she’s vowed to never develop another brownie recipe again.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Diples (Fried Greek Pastry with Honey and Nuts)

Diples are a fried dough with nuts and honey. Here's chef Michael Psilakis's recipe for the Greek pastry.

1 hr 30 min

Guinness-Chocolate Sheet Cake

The Guinness-chocolate sheet cake is incredibly moist and rich, with a deep chocolate flavor that’s complemented by the beer’s malty, tangy undertones. Topped with a malted vanilla frosting, it’s a delicious celebration-worthy dessert.

2 hr 55 min

Mango Sago

A refreshing Asian-style mango and tapioca dessert featuring creamy coconut-mango base, chewy sago pearls, and optional mango jelly cubes. Light, sweet, and perfect chilled for hot days.

S'mores Cookies

These cookies merge two classics into one. Chocolate chip cookie dough is baked on top of a s’more (in this case, a layer of marshmallow, chocolate, and graham cracker). After banging the pan mid-way through baking, the melted marshmallow peeks out on top and gives the cookies a perfect, gooey pull. Once cooled, you can flip them over to see the golden brown graham cracker square on the bottom. They’re easy to batch and assemble in advance and you can store them in the freezer to bake off whenever the craving hits. Tips & Tricks - It helps to have the eggs and butter at room temperature so the two will easily blend together and create a more homogeneous and even batter. - It may seem like we’re adding a lot of salt, but since we’re using unsalted butter you’ll need it to balance out the sweetness of the cookie dough. If you don’t have kosher salt and are using table salt instead, decrease the amount of salt by at least ½ teaspoon. - The longer the cookie dough rests, the more flavor will develop. If you don’t want to wait an hour, 30 minutes is better than none.

Filipino Turon

Crispy banana lumpia coated in caramelized sugar — a classic Filipino dessert. Saba (plantain) bananas are rolled with ripe jackfruit in lumpia wrappers, air-fried until golden, then dipped in melted sugar for a shiny, crunchy finish.

Squidgy chocolate pear pudding

This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen – a perfect no-fuss dinner party dessert

55 min

Classic Chocolate Cake

You can make chocolate cake from scratch with this easy chocolate cake recipe. Moist, decadent, and deep in chocolate flavor, this cake's secret is the unsweetened chocolate added to the batter. The recipe has been passed down through generations.

2 hr 20 min

Gluten-Free Coconut Bread

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Millionaire’s Shortbread

Our version of the luxurious bars, featuring buttery shortbread (with a twist!), salty-sweet caramel, and rich chocolate.

Italian Ricotta Cookies

Jessica Hulett’s tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett’s grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.

1 hr

Triple Chocolate Cheesecake

This rich, creamy chocolate cheesecake recipe layers a dark chocolate filling with an Oreo cookie base and silky ganache for the ultimate decadent dessert.

Sunny Lemon Bars Recipe

This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.

2 hr 10 min

Chocolate Banana Loaf

A simple, naturally sweet banana loaf studded with dark chocolate chips and cocoa. Ripe bananas provide moisture and sweetness, making this an easy, crowd-pleasing dessert—great for a cozy Valentine’s treat.

Nigella Lawson's Dense Chocolate Loaf Cake

On creating this cake, Nigella Lawson explains, "I remember very strongly wanting to create what we call a loaf cake—and what is generally called a pound cake Stateside—that had a richness and squidginess of texture that this form of cake normally doesn't major in." And she did. Recipe adapted very slightly from How to Be A Domestic Goddess (Hyperion, 2005)

Beet Chocolate Cake

Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you'd never guess the cake is dairy-free as well.

Glossy Fudge Brownies Recipe | BraveTart

This chocolate brownie recipe uses Dutch cocoa powder, dark chocolate, and brown butter to create a glossy, flaky top and fudgy, full flavor throughout.

1 hr 55 min