These warmly spiced cookies are stand-alone treats that can also be used with chef Gabe Garcia's balsamic, fig and pistachio frozen custard to make ice-cream sandwiches. Or, serve as a crumble atop a fruit cobbler.
"Piccolo Chef Cookbook" co-authors Tina Fanelli Moraccini and Lilian Palmieri share this creatively named, kid-friendly dessert recipe. If you have leftover batter, the kids can turn it into tiny truffles by forming little balls before chilling.
Smoother and thicker than ice cream, frozen custard is a Midwestern delicacy that's attracting fans across the U.S. This version is a perfect partner to chef Gabe Garcia's spiced almond shortbread cookies.
Delicately flavored mascarpone cream, made with fresh ingredients from the dairy case, creates a delicious layer for Samantha Ward's Ginger Orange Tuile Cup.
"Man cannot live on kale alone," is a quote Rebecca Katz borrows from a psychologist friend and is as good a justification as any to enjoy dessert in moderation. Here's a healthy choice.
Chef Rocky Maselli describes this brightly flavored dessert as "the ultimate expression of summer fruit." Use whatever is in season, such as cherries, apricots or blueberries.
Business at Auntie Em's tripled overnight—literally—after Terri Wahl made these cupcakes on a segment of "Throwdown with Bobby Flay." The chef said, "There was a line around the block to get cupcakes. No one seemed to care that I'd lost!"
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