Gooey s'mores assembled fireside are near unbeatable, but for those times when a campfire or fireplace is out of reach, these s'mores-inspired treats will fill the void, and then some. We've rounded up a baker's dozen of stellar alternatives, from rich chocolate cheesecake squares topped with toasted marshmallows to creamy s'mores milkshakes, and even pancakes modeled after the summertime treat. Click through, choose your treat of choice, and enjoy!
Cookies and ice cream may be righteous treats in their own rights, but sandwich them together and they become a supersweet indulgence far greater than the sum of their parts. Once you've mastered the basics of assembly, it's time to start thinking flavor combinations. It's hard to beat the classic chocolate cookie with vanilla ice cream, but if you're feeling more adventurous, then check out our suggestions. Just keep in mind that many of these flavors can be mixed and matched. As long as you stick to a relatively thin, soft, chewy cookie and use your best judgment, the results are bound to be delicious.
| COOKIE | ICE CREAM |
|---|---|
| Chocolate chip | Chocolate |
| Gingerbread | Pumpkin |
| Snickerdoodles | Vanilla |
| Chewy sugar cookies | Raspberry vanilla frozen yogurt |
| Chocolate chip | Butterscotch |
| Chocolate-covered pretzel snaps | Guinness |
| Oatmeal | Maple walnut |
| Chocolate-marshmallow crinkle | Salted caramel |
| Gingersnaps | Lemon buttermilk sorbet |
| Chocolate-walnut | Vanilla with caramel swirl |
| Graham crackers | Key lime ice cream |
| Peanut butter | Chocolate |
Rejoice: World Nutella Day has been saved, and now's your chance to celebrate. Just fill your cookie jar with these delectable Nutella sandwich cookies: this sweet treat has great texture with a crunchy cookie and easy creamy Nutella filling. Traditionally, linzer cookies are made around the holidays and filled with jam, but a chocolate hazelnut spread makes the cookie perfect for any time of year. If you and your sweetheart are crazy for hazelnuts, toast them before adding to the dough to further enhance their flavor. Pull out those cookie cutters and get to baking these heart-shaped delights after you read more.
Happy National Macaroon Day! As we enjoy our fresh cookies in celebration, it's high time we also set the record straight: the word "macaron" is not an alternate spelling of macaroon. In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.
A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream or fruit spread. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that's almost nougatlike in its chewiness. To add to the confusion, it's often called a French macaroon.
In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, often piped with a star-shaped tip, and sometimes dipped in chocolate. The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. Which would you rather eat?
It's time to bust out jars of your favorite jams, jellies, and preserves — even Nutella — as we're making homemade Pop-Tarts on the latest episode of Just Add Sugar, and the flavor possibilities are practically limitless. Watch the video to learn the simple technique, then get baking, decorating (extra points for rainbow sprinkles!), and admiring your handiwork. This is one must-make breakfast treat.
Want to know how the pros always manage to make cupcakes look just perfect? Georgetown Cupcake cofounder Sophie LaMontagne offers us some of the tricks of the trade when it comes to customizing your own homemade cupcakes. Keep watching, and learn everything from the classic swirl to a rose-shaped frosting pattern, as well as an easy recipe for all-purpose ganache topping and the secret to making your cupcakes feel extra personal.
Next time you're tasked with dessert for a crowd, impress your guests with this stunning fresh strawberry tart. It may look like it's straight out of a magazine, but it's actually the easiest fresh fruit tart ever — all you really need is a handful of ingredients.
Be sure to go the extra mile for the freshest, off-the-vine, most fragrant berries; they'll really shine in this dessert (and, as a bonus, your entire house will smell like fresh strawberries). Then serve it to your guests with an ethereal dollop of fresh whipped cream. Ready to make this tart? Watch our video, then print out the recipe.
Eye-catching and almost sculptural, bundt cakes are a beauty to behold when unmolded from their pans unscathed. Unfortunately, if the correct precautions aren't taken, what makes these cakes so visually appealing — their intricate ridges and valleys — can be a downfall. Thankfully, with a little know-how, this problem becomes a nuisance of the past.
Yes, May 15 is National Chocolate Chip Cookie Day, and there's only one thing to be done: make a dozen or two cookies to celebrate. We've included a few classic, much-loved recipes, but if you're feeling in the mood for a riff, like chocolate chip cookie cake or even a guilt-free vegan cookie dough, then keep on clicking, because we've got you covered.
If you're responsible for bringing the dessert to a bridal shower, look no further than this decadent, special occasion treat which feeds a large group of people. Petit fours are miniature layered cakes that take a long time to prepare, but as all will attest, they are so worth it. These are taller than your average petit four, but that's because there are four layers of sour cream-cheese pound cake with sweet cherry preserves filling. The bride and the rest of her party are sure to love the towering tiers of sweetness. To see how it's done, in photos, keep reading.
