Dessert

This family favorite holiday cookie pairs the winning combination of chocolate and peanut butter.

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

Crunchy peanut butter and a quick, glossy, trufflelike chocolate ganache take classic peanut butter blossoms a step up from their former selves.

A combination of gluten-free flour, rice flour, and arrowroot gives these dairy-free vegan cookies their light, crisp texture.

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…

More like a brownie than a cookie, these fudgy, densely chocolaty Christmas cookies pack Dutch cocoa powder and chocolate chips into every bite. They keep their chew once they cool, but we prefer them while still warm and gooey.

This peppermint bark is made with not one, but three kinds of chocolate: milk, bittersweet, and white.  It’s a stunning, festive sweet to make for yourself and loved ones during holiday season. 

These caramel candies are a joy to make and give to loved ones. Make the original, then try your hand at orange caramels, espresso caramels, and salted caramels.

I grew up eating these classic chocolate crinkle cookies every December. To me they are the very definition of holiday sweetness and happy memories. While the dough will become quite stiff as you’re making it, the final result is a light, airy, melt-in-your-mouth chocolate cookie that marries perfectly with whatever you’re drinking, whether that's eggnog, hot chocolate, or a cold, frosty glass of milk. 

A little yogurt makes a flaky piecrust extra tender and the butter taste extra good!

For many years this was my classic rich butter glaze for chocolate tortes.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.