Finish your party menu with one of these crowd-pleasing desserts.
Crisp cookies and fresh berries pair nicely with cool-and-creamy Easy Mocha Mousse.
Tiramisù is delicious no matter what. Throw sweet tea into the mix and you'll have a to-die-for dessert.
These small cream puffs are surprisingly easy to make. They taste delightful with a simple Coffee Whipped Cream filling the
crisp shell. Prepare the puffs up to 2 days in advance and store them cooled and unfilled in an airtight container.
The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.
This dessert will be a huge hit with your guests! And the praline sauce is so good, you'll want to make an extra batch to
try over ice cream or brownies.
Vanilla wafers make a simple crumb crust for the lemon-almond custard filling of these refreshing tarts. Sweet, fresh raspberries
top the custard and complete the flavor combination.
Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual
flair, plus you can catch every last drop of the spicy syrup.
Velvety five-ingredient Sweet Dip is reminiscent of butter cream frosting secretly swiped off cakes. Serve with assorted cookies,
fresh berries, and dark chocolate squares.
Pavlova was the signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional
Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert
just before serving; you can make the meringue up to two days ahead and store it in an airtight container.
Served in stemmed glasses, these silky smooth Italian custards make an elegant ending to any meal.
There are crisp Italian cookies also called ladyfingers, but be sure to use soft ones in this recipe. Look for them in the
bakery or produce section of your supermarket.
Dusted with a snowy layer of powdered sugar, lusciously moist Chocolate Fudge Brownies nestle snugly next to squares of Praline
Pecan Brownies, and Caramel Coconut Pecan Brownies – an absolutely over-the-top rendition of Hello Dolly Bars.
To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.
In less than an hour you can serve up this simply divine dessert. Pop it in the oven just before you sit down to eat, and
your guests can enjoy it warm at meal’s end. For individual servings, bake for the same amount of time in 6 (8-oz.) ramekins
on an aluminum foil-lined baking sheet.
This decadent cake is deliciously rich as well as moist. For a colorful presentation, garnish with kumquats, currants, and
fresh mint sprigs.
Finely crushed oat-and-honey granola bars, chopped crystallized ginger, and thick Greek yogurt are the secrets to this delectable
and good-for-you dessert.
Good to the last crumb, pound cakes are just as grand as a layer cake but far less fussy. A gentle tap sends them tumbling
from the pan, perfectly fluted and party-ready. They freeze beautifully, feed an amazing number of guests, and, if you’re
headed out of town for the weekend, they also travel remarkably well. Just don’t expect to bring home any leftovers.
A dab of whipped cream and and chocolate shavings polish the presentation of this chocolate lovers' dessert. Refrigerated
pie crusts make easy tart shells when baked in a muffin tin, and the rich filling is a decadent mixture of semisweet chocolate
and whipped cream.
A light and refreshing dessert is the perfect ending to a delicious, laid back meal. Garnish your sorbet with crushed gingersnaps
for added flavor.
Cupcakes are making a comeback, especially with recipes like this featuring Browned Butter Frosting. These easily transported
mini desserts are perfect for kids or for the young at heart!
With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.