Dessert Recipes

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Gluten-Free Triple-Chocolate Coconut Krembos

Airy meringue piped into tall swirls sits atop rich chocolate ganache resting on crumbly, buttery coconut cookies before being coated in a dark chocolate magic shell for the ultimate homemade treat. Keep Krembos without magic shell in the freezer, and dip a few hours before serving for an impressive make-ahead dessert.
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How TikTok Jellies Became the Internet's Favorite Candy

Since January, the 99 cent novelty fruit snacks have increased in value exponentially, all thanks to TikTok star Jaden Sprinz.
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Skillet Apple-Ginger Crisp

There are few things better (or easier) than a fruit crisp. It’s extremely hard to mess it up—even if you aren’t a baker. In many ways, it’s more like cooking than baking; you can riff a little on the recipe based on what’s in season or what you have in your pantry. For the filling, you can try different apple varieties, substitute pears for all or half of the apples, or even throw some berries into the mix. Come summer, you can swap in peaches or nectarines and still use the same topping. You could also try subbing up to half of the flour in the topping with whole-wheat, buckwheat, or any flour you choose. Crisps are a choose-your-own-adventure cooking experience, and there’s lots of fun to be had along the way. Personally, I find the topping easier and quicker to put together in the food processor, but you can totally do it by hand. Just a heads up—it will take a bit longer to get to that perfect no-longer-dry-and-crumbly-but-just-starting-to clump-together stage, which is what you’re looking for in this crisp topping. If you do decide to tackle the topping by hand, cut the butter into thin slices so it’s easier to squeeze through your fingers, and just keep squeezing the butter and flour mixture with your fingertips until it’s perfectly crumbly-clumpy. Double the recipe and keep half in the freezer for impromptu crisps or to sprinkle on top of a baked apple. I love the oohs and aahs I get from my guests when I serve something humble and simple like this crisp. It’s a fabulous dessert to take to a party; just let it cool enough to set up so everything stays put on the journey! It’s a homey and fulfilling way to end any meal, or honestly as a meal (breakfast). Candied ginger in the topping adds a satisfying chew and a zingy bright flavor that leaves you wanting one more bite.
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More Desserts

Cast-Iron Cornmeal Cake with Buttermilk Cream

Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through.
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Coconut Cake Roll with Salted Coconut Chips

When I was a child, my family would go to my paternal grandparents’ humble farmhouse outside Grenada, Mississippi, every Christmas Eve for a celebration with my father’s three siblings and their families. We would eat snacks early in the evening (cocktail weenies in a sauce made from grape jelly and mustard were my grandfather’s favorite), move on to a traditional dinner with turkey and ham as the centerpieces, and then open presents by the fire, where each kid would at some point become momentarily hypnotized by the brilliant hues the flames took on as we tossed in the colorful wrapping paper. Almost as exciting as the exchange of presents, though—and far more pervasive in my memory—was the annual gift of my grandmother’s coconut cake. She’d present it with great aplomb somewhere during the flurry of gift-opening. It was always a three-tiered affair, which she would have stashed away in the extra fridge in the storage room behind the kitchen, so that no one could steal a sneak peek. It was glorious—a towering stack covered in pristine white coconut flakes, with layers so delicate that each slice would fall apart before the serrated knife got through it. Didn’t matter; we all adored it. Her secret to the tender, moist layers was the “poke cake” method: When the cake layers came out of the oven, she poked holes all over them and then spread sweetened condensed milk over the top to soak in. The effect was decadent, rich, and absolutely irresistible. Now that I’m grown up, Christmas gatherings are smaller, nine-person affairs that include my own family of four, my parents, and my brother, his wife, and their son. Towering layer cakes are just a bit too much for our small group, so I’ve created a more manageable homage to my grandmother’s coconut cake. It’s a coconut cake roll, which to me is just as special and oooh- and ahhh-inspiring as the layer cake upon which it’s based. I’m pretty sure my grandmother’s cake included some coconut extract, but my version uses coconut products with no artificial flavors. Mine is also a poke cake, but with sweetened condensed coconut milk (a game-changing ingredient) adding richness to a simple sheet cake with a whiff of nutty essence from coconut water. The frosting includes a combination of butter and coconut cream, and lightly salted toasted coconut chips are pressed in for a gorgeous finish and equally beautiful taste. It took me several tries to nail the texture and flavor that I remember from my childhood, but when I made this final version, I knew I had it right. One bite brought back a flurry of Christmas Eve memories—the letter board my brother got one year, my fancy fur hat and patent leather hat box, and Grandmama, every bit as stately as her cake and beaming with pride at what she’d made.