The 5 Desserts We Are Absolutely Making This Season
These treats have our name written ALL over them. Apple crisp cookie cups, anyone?
The Cake That Introduced Us to the Phrase "Tunnel of Fudge"
If there's something that screams Pillsbury Bake-Off® about this Bundt cake recipe from The Kitchn, here's why: It's based on a 1966 winning recipe from that very competition. It's gone through a series of revisions, but here's what remains: a moist chocolate cake with a distinctly fudgy center, so when you slice it, each serving has a beautifully molten center.
Get the recipe: Molten Chocolate Bundt Cake
The Cookie-Pie Mash-Up We've Only Dreamed Of
This apple crisp cookie cup recipe from Delish starts out familiar enough: Beat together sugar, eggs and vanilla, then add flour, oats and cinnamon...but just when you're thinking, "These sure sound like oatmeal cookies," there comes a curveball. You scoop the dough into muffin tins, pressing down with a spoon to create cup-shape cookies. Bake them until they're golden brown, and then—drool alert—spoon sautéed and spiced apples into the cups and drizzle with caramel for a treat that's half cookie, half pie.
Get the recipe: Apple Crisp Cookie Cups
The "It's Finally Cranberry Season!" Tart
Pumpkin and apple pies may get all the glory this time of year, but trust us: No one will complain if this beautiful pastry from Martha Stewart hits the table instead. It's a bursting-with-berries, open-face tart with a dainty, crimped, shortcut pastry crust, and a filling comprised of a whopping 6.5 cups of fresh cranberries. Don't let the refined look fool you, though; this dessert is way easier to make than you'd think. You blind bake the crust (which is just baking it empty, without the filling); then pour in the cranberries that you've simmered with sugar, jelly and cognac. Let set and enjoy the sweet-tart deliciousness.
Get the recipe: Cranberry Tart
The Brownies That Got to Happy Hour Before You Did
Cooking with wine? Absolutely. Baking with red wine? Hold on—is that a thing? As this decadent recipe from the blog A Cookie Named Desire (via HelloGiggles) shows, it sure is. And it could change the way you bake brownies forever. You plump up dried cranberries in three-fourths cup of red wine, then mix them into the batter and bake. The finished treats are rich and fudgy, with a fruity undertone—and best enjoyed with a glass of wine, naturally.
Get the recipe: Red Wine Brownies
The Cookie-Fied Cupcake
This chocolate chip cookie-cupcake is sure to please anyone who's ever had a tough time deciding between the two iconic desserts. It uses crunchy chocolate-chip-cookie crumbs as a crisp crust for a chocolate-chip cupcake—and then, there's a brown-sugar frosting that tastes like chocolate-chip-cookie dough. The recipe, from The Sprinkles Baking Book, via PopSugar Food, works just as well whether you make your own cookies or use store-bought.
Get the recipe: Sprinkles Chocolate Chip Cookie-Cupcakes
If there's something that screams Pillsbury Bake-Off® about this Bundt cake recipe from The Kitchn, here's why: It's based on a 1966 winning recipe from that very competition. It's gone through a series of revisions, but here's what remains: a moist chocolate cake with a distinctly fudgy center, so when you slice it, each serving has a beautifully molten center.
Get the recipe: Molten Chocolate Bundt Cake
The Cookie-Pie Mash-Up We've Only Dreamed Of
This apple crisp cookie cup recipe from Delish starts out familiar enough: Beat together sugar, eggs and vanilla, then add flour, oats and cinnamon...but just when you're thinking, "These sure sound like oatmeal cookies," there comes a curveball. You scoop the dough into muffin tins, pressing down with a spoon to create cup-shape cookies. Bake them until they're golden brown, and then—drool alert—spoon sautéed and spiced apples into the cups and drizzle with caramel for a treat that's half cookie, half pie.
Get the recipe: Apple Crisp Cookie Cups
The "It's Finally Cranberry Season!" Tart
Pumpkin and apple pies may get all the glory this time of year, but trust us: No one will complain if this beautiful pastry from Martha Stewart hits the table instead. It's a bursting-with-berries, open-face tart with a dainty, crimped, shortcut pastry crust, and a filling comprised of a whopping 6.5 cups of fresh cranberries. Don't let the refined look fool you, though; this dessert is way easier to make than you'd think. You blind bake the crust (which is just baking it empty, without the filling); then pour in the cranberries that you've simmered with sugar, jelly and cognac. Let set and enjoy the sweet-tart deliciousness.
Get the recipe: Cranberry Tart
The Brownies That Got to Happy Hour Before You Did
Cooking with wine? Absolutely. Baking with red wine? Hold on—is that a thing? As this decadent recipe from the blog A Cookie Named Desire (via HelloGiggles) shows, it sure is. And it could change the way you bake brownies forever. You plump up dried cranberries in three-fourths cup of red wine, then mix them into the batter and bake. The finished treats are rich and fudgy, with a fruity undertone—and best enjoyed with a glass of wine, naturally.
Get the recipe: Red Wine Brownies
The Cookie-Fied Cupcake
This chocolate chip cookie-cupcake is sure to please anyone who's ever had a tough time deciding between the two iconic desserts. It uses crunchy chocolate-chip-cookie crumbs as a crisp crust for a chocolate-chip cupcake—and then, there's a brown-sugar frosting that tastes like chocolate-chip-cookie dough. The recipe, from The Sprinkles Baking Book, via PopSugar Food, works just as well whether you make your own cookies or use store-bought.
Get the recipe: Sprinkles Chocolate Chip Cookie-Cupcakes
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