This creamy rice pudding is the ultimate make-ahead dessert. The recipe is easy to scale up for a crowd, and you can prepare it up to two days before serving. But the type of rice you use matters. While leftover rice can make a worthy pudding, this ultra-creamy rice pudding recipe starts with uncooked short-grain … Read more
It’s tough to describe exactly what a caramel roll is, yet every Midwesterner seems to know. It’s not a sticky bun, and it’s not just a cinnamon roll either. A caramel roll is a large cinnamon bun that is soft, plush, buttery, cinnamon-y, drenched in caramel, and sometimes includes nuts. It’s distinctively pronounced car-mull (not … Read more
Rice pudding is far from the only way to turn a bag of rice into an after-dinner sweet. Some of the best rice desserts are simply simmered puddings, scented with cardamom, vanilla, cinnamon, or lemon zest. But you’ll find more ideas below, including an Italian Easter pie filled with tender pieces of arborio rice, an … Read more
This vanilla cupcake recipe is excerpted from the 2006 cookbook I Like You by Amy Sedaris (yes, that Amy Sedaris). In the early aughts the comedian sold baked goods and other snacks to coffee shops in her New York City neighborhood. Once voted one of the city’s best vanilla cupcakes, it gets rich, buttery flavor … Read more
Step 1 Place a rack in middle of oven; preheat to 350°. Bring 10 cups water to a boil in a kettle or medium saucepan and keep warm. Butter bottom and sides of springform pan with about half of ½ Tbsp. unsalted butter, room temperature. Line bottom of pan with a parchment paper round, then … Read more
Panna cotta is the kind of dessert that looks complicated but is actually incredibly easy to make. Unlike its high-maintenance cousin, crème brûlée, this simple, elegant, easy dessert takes less than 30 minutes to assemble and can rest in the fridge for at least a week before unmolding. With its creamy, slightly jiggly texture, it’s … Read more
A Hawaiian delicacy with Portuguese roots, malasadas are yeasted doughnuts enriched with butter, sugar, and evaporated milk. The key to great malasadas is their fluffy texture, so don’t rush the rise, and make sure your yeast is fresh. The type of yeast you use matters here. If you only have active dry yeast available, you … Read more
Channeling Parisian patisserie for your bake du jour? Give this French buttercream recipe a go. Unlike American buttercream (a simple blend of creamed butter and powdered sugar) French buttercream can be slightly fussy. Both extremely light and exceedingly silky, it falls into the same family as meringue-based Swiss and Italian meringue buttercreams. The crucial difference … Read more
Step 1 Split 1 vanilla bean in half, scrape the seeds out into a small dish, and put the pod in a medium, heavy-bottom saucepan. Add 1 cup (240 g) whole milk and 1 cup (240 g) heavy cream and heat over medium-low heat until just about to simmer. Remove from the heat, cover the … Read more
We won’t lie: A classic Italian meringue buttercream recipe requires some multitasking. You’ll heat a sugar syrup on the stovetop while whipping egg whites to soft peaks, and both must be ready at precisely the same moment. It’s a coordinated dance that many pastry chefs consider a necessary skill. With this short tutorial, you’ll soon … Read more