Desserts: Over 140 of Our Most Beloved Recipes by Food & Wine

  • Double-chocolate layer cake [Ina Garten] (page 14)

    from Desserts: Over 140 of Our Most Beloved Recipes Desserts by Food & Wine

    • Categories: Cakes, large; Dessert; Cooking ahead
    • Ingredients: all-purpose flour; granulated sugar; natural unsweetened cocoa powder; buttermilk; coffee; dark chocolate; butter; confectioner's sugar; instant coffee granules
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Notes about Recipes in this book

  • Double-chocolate layer cake [Ina Garten]

    • taste24 on June 18, 2020

      Excellent chocolate cake. The crumb on the cake is very soft and light, not dense. The frosting is delicious.

  • Miso banana bread [Ken Oringer and Jamie Bissonnette]

    • EmilyR on December 17, 2020

      A truly unique and wonderful take on the age old issue of over ripe bananas. This will be my new go to for banana bread.

  • Sour cream coffee cake muffins [Scott Finley and John Schulman]

    • bwhip on December 27, 2017

      These were excellent. Fairly light texture, great flavor, really good even the next day. We’ll definitely make again.

  • Chocolate-buttermilk snack cakes [Mindy Segal]

    • bwhip on November 25, 2018

      These are delicious, and much larger than they appear in the photo. I'd probably use a mini-muffin pan for them next time. Flavor is fantastic - hard to go wrong with buttermilk, cocoa (Callebaut in our case), coffee, mascarpone, etc. I didn't bother with sprinkles. Only problem with the recipe is the ratios on the filling were way off for us. Just a half cup of powdered sugar versus 3/4 cup of cream and 3/4 cup of mascarpone? I needed to add like two more cups of powdered sugar and more mascarpone to try to get the mixture to not be soupy. As a result, the quantity of the filling was about four times as much as needed.

  • Chocolate-peanut butter Swiss rolls [Tiffany MacIsaac]

    • taste24 on June 18, 2020

      These are out of the world. Definitely a project, but one of the most decadent desserts I've ever had. They were hit at both work and family functions. Make sure you line/spray the pan well for the cake - it is very sticky!

  • Salted caramel pie [Carrie Cusack]

    • taste24 on June 18, 2020

      This was delicious. Nobody could believe the caramel came from sweetened condensed milk. Will be making this over and over again.

  • Chocolate-peppermint brownies [Claire Ptak]

    • julesamomof2 on December 26, 2018

      I feel like the baking time is off on this recipe. I baked mine an extra 15 minutes and they still were so underbaked that they were really more like a super fudgy brownie. Good, but I had to cut them in very small fudge like pieces as they were incredibly rich.

  • Back-to-school raspberry granola bars [Karen DeMasco]

    • mamacrumbcake on September 28, 2019

      “Outstanding.” That’s what my husband said about these cookies. These are so easy and the only equipment you need is a bowl and a wooden spoon. They say it takes 10 minutes to get it in the oven. For me, it was 25, which included pulling ingredients out of the pantry and toasting and chopping nuts. They also said to let the cookies cool for three hours before cutting. Yeah, right. Wait 30 minutes after they come out of the oven. You won’t regret eating these warm. Warm or cold, they are delicious. I think you could easily mix and match jam flavors and nuts. We have tried strawberry and blackberry jams and walnuts and they were all wonderful.

  • Pumpkin pie bars [Sarah Jordan]

    • taste24 on June 18, 2020

      Perhaps user error, but these weren't great. The crust was too hard and the whole thing just wasn't very enjoyable.

  • S'mores bars with marshmallow meringue [Cheryl and Griffith Day]

    • EmilyR on October 19, 2023

      Decadent and a nice sweet treat. I think I prefer the Smitten Kitchen variation a touch more (less sweet) but they are very comparable and very beautiful.

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  • ISBN 10 0848752252
  • ISBN 13 9780848752255
  • Linked ISBNs
  • Published Sep 05 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

Who doesn't want to indulge in a giant s'mores bar layered with a crazy-crunchy graham cracker crust, fudgy chocolate filling and a dreamy mile-high meringue? Desserts brings together the best sweet dishes published by Food & Wine magazine over the past 30 years. It's chockful of tried-and-true keepers, including Stephanie Izard's Skillet Graham Cake with Peaches and Blueberries, Gooey Chocolate Chip Sandwich Bars, and star pastry chef Dominique Ansel's take on marshmallows. Enjoy smart and informative cooking tips and discover recipes from such food aficionados as Ina Garten, Rick Bayless and Jacques Pepin as well as Dorie Greenspan, Tom Colicchio and Joanne Chang. Gorgeous color photographs throughout provide endless inspiration in this expertly curated collection. No matter the dessert--cakes, pastries, cookies and bars, pies and tarts, frozen treats and candies--Desserts has you covered!

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