Desserts

Vegan Ferrero Rocher Ice Cream Bars What type of nuts work best for Ferrero Rocher ice cream bars? The classic flavor of Ferrero Rocher ice cream bars relies heavily on hazelnuts for their signature nutty aroma and richness. Roasted hazelnuts bring out a deeper, toasted flavor that complements both the chocolate and creamy layers. Ground almonds or additional hazelnuts in the base layer add texture and structure, making the bars cohesive while maintaining bite. Cashews are used in the cream layer because they blend into a silky, smooth texture when soaked and pureed, ensuring the ice cream layer is creamy … Read more

Churros Cups with Chocolate and Mascarpone Cream Can the cups be prepared in advance without losing texture? The most effective make-ahead step is shaping and freezing the dough cups before frying. Once frozen solid, the churros cups can be stored airtight for several days and fried directly from frozen, which actually improves shape retention and even browning. Fried churros cups, however, are best served the same day for optimal crispness. If necessary, they can be fried a few hours ahead and kept at room temperature, uncovered, to prevent steam buildup. Fillings should always be added shortly before serving. Chocolate ganache … Read more

Salted Maple Pecan Bars with Shortbread Crust Can I make pecan bars with shortbread crust ahead of time? You can prepare both the crust and the maple pecan topping in advance. The crust can be baked and then cooled, and the topping can be mixed but left unbaked until you are ready to finish the bars. Once baked, pecan bars with shortbread crust need to cool completely to set the caramel-pecan layer. They can be stored in an airtight container in the refrigerator for several days. Making them ahead also allows the flavors to meld, enhancing the richness of the … Read more

Classic Dulce de Leche Cookies Why is cornstarch used instead of more flour in dulce de leche cookies? Cornnstarch is essential to the signature texture of dulce de leche cookies, especially classic alfajores-style cookies. Unlike flour, cornstarch contains no gluten-forming proteins, so it does not create structure or chew when mixed with fat and liquid. Instead, it produces an extremely tender, delicate crumb that almost dissolves on the tongue. Using more flour would introduce gluten development, resulting in firmer, breadier cookies that lose the characteristic melt-in-your-mouth quality associated with dulce de leche cookies. Cornstarch also absorbs moisture differently than flour, … Read more

Almond Flour Chocolate Cake What is the best way to store almond flour chocolate cake? Keep it in an airtight container at room temperature for up to three days to maintain its moist, melt-in-your-mouth texture. If you want to extend freshness, wrap the cake tightly in plastic wrap and refrigerate for up to a week, but allow it to come to room temperature before serving so it softens and the flavor opens up. For longer storage, slice the cooled cake, wrap each piece individually in plastic or foil, and freeze for up to two months. When thawing, leave it at … Read more

Caramel Apple Crisp Recipe (Winter-Style) What apples work best for a caramel apple crisp recipe? Firm, tart apples are essential to balance the sweetness of the caramel and crumble while holding their shape during baking. Granny Smith apples are the gold standard because their high acidity cuts through the richness of butter and sugar, and their dense flesh resists turning mushy even after stovetop cooking and oven baking. Other suitable options include Honeycrisp, Braeburn, or Pink Lady apples, which offer a balance of sweetness and structure, though they will yield a slightly softer filling. Avoid apples like Red Delicious or … Read more

Gluten Free Dairy Free Brownies What makes these gluten free dairy free brownies fudgy instead of cakey? The fudgy texture in gluten free dairy free brownies comes from the balance of fat, liquid, and the absence of traditional leavening agents. This recipe relies on melted dark chocolate, oil, and tahini rather than butter or eggs, which creates a dense, moist structure. Oil stays liquid at room temperature, unlike butter, helping the brownies retain softness even after cooling. Ground oats act as a gentle binder rather than a structural flour, preventing excessive gluten-free dryness or crumbliness. The relatively low baking temperature … Read more

5-Ingredient Half Baked Chocolate Cake What makes a half baked chocolate cake molten in the center? The defining characteristic of a half baked chocolate cake is its intentionally underbaked center, which remains fluid while the outer structure sets. This texture is achieved through a precise balance of ingredient ratios and controlled baking time. A high proportion of chocolate, butter, and eggs creates a batter rich in fat and protein, which coagulate at different temperatures. The exterior of the cake reaches a temperature high enough to set the flour and egg proteins, forming a stable shell, while the interior remains below … Read more

Triple Chocolate Cookies Why is freezing the dough important when making triple chocolate cookies? It is a critical step in achieving the correct structure and texture in triple chocolate cookies. When cookie dough is frozen, the butter solidifies, which slows down spreading once the cookies hit the oven. This controlled spread allows the cookies to set their edges before the centers fully bake, resulting in thicker cookies with a fudgy interior rather than thin, flat results. Freezing also hydrates the flour more evenly, improving overall dough cohesion and preventing a gritty texture. For triple chocolate cookies, which contain cocoa powder … Read more