Kentucky Derby Desserts
Mini Cassata Cakes
At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of sponge cake, sweetened ricotta, candied fruit, dark chocolate and marzipan. The easy recipe here is Grace Parisi's own interpretation.
Ricotta-Orange Pound Cake with Prosecco Strawberries
Strawberries, sprinkled with Prosecco and a little sugar, are a pretty, accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake.
Caramel-Pecan Hand Pies
At Seattle's High 5 Pie, owner Dani Cone has responded to popular demand by making these adorable, portable pies (she calls them "flipsides"), available not just in the fall but year-round. When she tries to take them out of the rotation, customers get angry; one time, she says, a woman even cried.
Orange Cupcakes with Macadamia Nut Crackle
To make more than 24 cupcakes, prepare the batter in two separate batches.
Mini Black-Bottom Cheesecakes
F&W's Grace Parisi made several versions of these brilliant little jam-topped cheesecakes, substituting fromage blanc and other tangy soft cheeses for the usual sour cream. Some versions were sweeter, others more tart; all were delicious. In these single-serving desserts from Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them–just a muffin tin and foil liners.
Strawberry Shortcake Cupcakes
Make sure to let these strawberry shortcake cupcakes cool off before biting into them.
Matcha-Macaron Ice Cream Sandwiches
The French macaron is a simple cookie made with almonds, sugar and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.
Passion Fruit and Coconut Cream Parfaits
Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative. She's also remarkably persistent: Working as a pastry chef in a town that loves to diet is an uphill battle. Her fantastic passion fruit and creamy coconut parfait, layered with crunchy bits of cashew praline, is good enough for Angelenos to forgive themselves the indulgence.
Raspberry Brioche Diplomates
The precise origin of the name diplomate is unclear, but this pudding, which is classically made with brioche or sponge cake, dried fruit and custard and served cold, is also referred to as cabinet pudding and chanceliere.
Raspberry, Lime and Toasted Coconut Pops
Using just a handful of ingredients, these pops are something I often crave as the weather warms up. When you shop for coconut milk, make sure to choose a brand that lists only coconut and water in its ingredients. There's really no need for added preservatives, fillers and thickeners. The toasted coconut adds a lovely chew and looks pretty when sprinkled on the ends.
These sandwich cookies get plenty of rich chocolate flavor from cocoa powder and an intense ganache filling.