Looking to classic sweets like s’mores and baked Alaska, F&W’s Grace Parisi reinvents some of her favorite desserts.
Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Grace soaks store-bought brioche in almond-infused custard—almost as if she were making French toast—and bakes it until crisp.
Related: 4th of July Cakes
Grace mixes cold whipped crème fraîche with candied ginger, then spoons it over warm, sweet orange slices.
Grace tops ice cream (preferably coconut) with pineapple chunks that have been sautéed with store-bought dulce de leche, then spoons a quick meringue over the fruit and broils until golden.
Related: 4th of July Desserts
For these crisp, chewy bars, Grace mixes roasted almonds, almond butter and chocolate chips with sugar and egg, then bakes them.
Grace folds some yogurt with lemon juice and zest, mixes the rest with chunky cherry preserves, then spoons the yogurt into glasses in alternate layers.
Grace breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a supercrunchy crust for these delectable little cheesecakes.