Now that Spring is in full swing, we've got our minds on desserts that are not only sweet and satisfying, but also refreshing. Cooling scoops of homemade raspberry-swirl Greek frozen yogurt and a fast and easy strawberry tart are just two of the 18 must-make recipes we've rounded up. Click through for some sweet inspiration.
Every year I make my uncle a new version of his favorite dessert, German Chocolate Cake. Last year, I opted for Hostess-inspired German chocolate cupcakes, but this week, I skipped the cake part all together and went with a pudding cup variation of this delicious dessert. The chocolate pudding is thick enough to hold up candles, so my uncle could still make his birthday wish. To ensure the German chocolate flavor combination, I used the essential Baker's chocolate in the pudding and made the coconut-pecan custard that would normally be layered in the cake. These pudding cups are rich and decadent just like the classic cake! Try this new twist on German chocolate cake by reading more.
I recently spilled the beans about my ambivalence over turkey; it's my least favorite part of the holiday meal. But I'm not alone: more than a quarter of you admitted to being undecided about the big bird. To all of you naysayers out there, I suggest you make another roast instead. Don't even worry about it being something pricey, like crown roast of lamb or beef fillet — simply make pork tenderloin. With its cranberry sauce and sweet potato side, this foolproof recipe, which comes courtesy of Ming Tsai's latest book, tastes just like Thanksgiving, no turkey required. Want the recipe? Keep reading.
Get excited: tomorrow is National Piña Colada day! Since the piña colada is the only blended drink I enjoy, I wanted to share my favorite recipe. I first made these coladas back in 2005 when I lived in Spain. After a long day at the pool, I craved the tropical combination of pineapple, coconut, and rum. Since I couldn't order it in a bar, I found a recipe that calls for fresh pineapple. It's a simple concoction that results in a sublime cocktail. It's thick, frothy, fruity, and potent. Leave out the rum and you've got a special treat for the kiddies. While you make the drink, I highly recommend listening to "Escape/The Piña Colada Song" — it will get you in the mood! (I may have listened to it while writing this story . . .)
Next month, my friends and I will head to Calistoga for a bachelorette party. We've rented a house and will take the weekend to honor the bride, Melissa, with pool time, good eats, and lots of wine. On Friday night I am planning the dinner. I'll do the majority of the cooking at the house, but want to make the dessert in advance. This way, once the celebratory meal gets started, I won't have to worry about anything else. Since everyone loves chocolate, I'm baking these easy-to-transport caramel-coconut fudge brownies.
Don't be intimidated, the recipe is simple and instead of calling for a homemade caramel sauce, it uses chewy caramel candies. These brownies are portable and crowd-pleasing — making them delectable for any Summer picnic. Check out the method when you read more
After a week of obsessing over Singapore slings, pineapple-bacon trail mix, and all other things tiki, I still had tropics on the brain — so for my aunt's birthday, I decided to bake Martha Stewart's pineapple-coconut loaf.
I recently found out, however, that my aunt and uncle have been watching their waistlines, so I decided to give it a bit of a calorie and sugar makeover. I cut the sugar in the recipe down, suspecting it'd go unnoticed — and sure enough, it did. And instead of using regular sour cream, I used light sour cream I had on hand, although low-fat plain yogurt would work just as well.
The result was an ultramoist, fruit-studded treat. Of course, if you aren't in the mood to feel guilty about your dessert, it tastes just as great topped with a scoop of coconut ice cream and caramel sauce. For the recipe, read on.
Recently, I was looking for an uncomplicated make ahead dessert that involved coconut. After searching through a bunch of recipes, I decided on these coconut lime squares. They are easier than other bars because you don't have to chill and roll out the dough, and the lime custard is not heated on the stove. It's a surprisingly simple procedure. The resulting dessert is buttery, tart, and absolutely awesome. They were a total crowd pleaser, and I ended up with only one left to photograph! These squares would be excellent at a Spring picnic. Want the recipe? Read more.
When it comes to this tropical flavor, I'm all about it. I love that the creamy, rich flavor of coconut works in both savory and sweet fare. I even enjoy the coconut meat as is and drink the coconut juice right out of the shell. But if you're not a fan of the taste, you're not alone. I have lots of friends who can't get into coconut desserts and avoid cooking with coconut milk at all costs. So, what's your take?
Photo courtesy of bionicteaching