Tag: Recipes: dessert

This time of year, shortbread cookies at Star Provisions come dressed for the season—as snowflakes, Christmas trees, and whatever else pastry chef Zibaa Sammander might dream up for this versatile, durable dough.

At 92 years old, my grandmother Mamie Simone is still a force in the kitchen, particularly when it comes to her tangy Grand Marnier glaze cake. Ultra moist and perfect for winter, this cake is surprisingly easy to make—and even easier to consume in one sitting if you aren’t careful.

Atlanta local Kate Parham Kordsmeier tracked down these recipes and many more from other top kitchens in her new book, Atlanta Chef's Table: Extraordinary Recipes from the Big Peach. For this holiday-appropriate recipe, Kordsmeier looked to the Pinewood in Decatur for their vanilla-bourbon bread pudding. Top with vanilla-bean ice cream or, as the recipe suggests, use the leftovers the next morning for French toast draped with caramelized-spiced apples.

From Icing Cake Design & Sweets Boutique in Avondale Estates come these little streusel-topped pies perfect for any upcoming holiday parties. For easy serving (no prying out of pans), use disposable bake molds (2 3/8-inch), which are sold at Cake Art and online.

Sarah O’Brien uses a standard recipe for making her irresistibly flaky crusts. So how come hers taste so much better than ours? “It’s all about the little things,” she says.

After spending most of this summer in France, I’m finally back—and glad to see that Georgia peaches are still in season. A fresh peach is one of the season’s sweetest snacks, but if you’re looking for dessert inspiration, here’s a satisfying recipe that comes together with little effort.

Hello from Burgundy! I’m writing this recipe after spending yesterday afternoon picking fresh raspberries and blackcurrants with my kids. Summers in France are special to us, a time to relax and take in the beautiful green pastures and, of course, a few glasses of wine from a nearby vineyard. Here’s what came of all those raspberries: a creamy mascarpone tart that comes together in under an hour. Feel free to add blueberries and strawberries.

While driving through the little town of Water Valley, Mississippi, not far from the Ole Miss campus, an adorable, refurbished mercantile caught my eye. I stopped in for what turned out to be a...

Dip a marshmallow, a pretzel, or even a graham cracker into a bath of melted chocolate, and suddenly, the mundane becomes magical. But here’s the catch: If you’re using fine, unadulterated chocolate—as opposed to artificially flavored coatings fortified with vegetable oils—you must temper it first.