Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

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    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; butter; sugar
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; sour cream; cocoa powder; honey; butter; mini chocolate chips
    • Categories: Cakes, large; Dessert
    • Ingredients: whipping cream; sugar; unsweetened chocolate; light corn syrup; all-purpose flour; bananas; butter; eggs
    • Categories: Cakes, large; Dessert
    • Ingredients: Riesling wine; rosemary; vanilla beans; black peppercorns; pears; all-purpose flour; cornmeal; butter; sugar; eggs; superfine sugar
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: kumquats; all-purpose flour; ground cardamom; sugar; canned pineapple; walnuts; confectioner's sugar
    • Categories: Cakes, large; Dessert; Passover
    • Ingredients: sugar; matzo cake meal; potato starch; vanilla beans; eggs; brandy
    • Categories: Cakes, large; Dessert
    • Ingredients: strawberries; blueberries; sugar; Amaretto; cake flour; almond extract; egg whites
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; sugar; oranges; vanilla beans; butter; orange juice; buttermilk
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; ground cinnamon; nutmeg; ground cloves; ground allspice; apples; butter; sugar; whipping cream; light brown sugar
    • Categories: Cakes, large; Dessert
    • Ingredients: walnuts; cake flour; butter; sugar; eggs; maple syrup; maple extract; whipping cream
    • Categories: Cakes, large; Dessert
    • Ingredients: cake flour; butter; sugar; eggs; coconut extract; coconut milk; sweetened shredded coconut; confectioner's sugar
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; butter; sugar; orange juice; almond extract; oranges; yogurt; raspberries; confectioner's sugar
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; butter; active dry yeast; evaporated milk; black cardamom pods; almond paste; almond extract; sliced almonds
    • Categories: Bread & buns, sweet; European
    • Ingredients: apricot nectar; all-purpose flour; dried milk; active dry yeast; butter; eggs; apricot brandy; ground ginger; dark chocolate; dried apricots; ground cinnamon
    • Accompaniments: Chocolate swirl whipped cream
    • Categories: Sauces for desserts
    • Ingredients: dark chocolate; whipping cream; apricot brandy
    • Accompaniments: Chocolate-apricot kugelhopf
    • Categories: Cakes, large; Breakfast / brunch
    • Ingredients: all-purpose flour; butter; sweetened shredded coconut; ground cinnamon; sugar; milk; frozen blueberries
    • Categories: Cakes, large; Dessert
    • Ingredients: pecans; butter; cocoa powder; all-purpose flour; ground cinnamon; ground cloves; ground allspice; sour cream; sugar; light brown sugar; dark chocolate; cream cheese
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: light brown sugar; ground cinnamon; butter; pecans; chocolate chips; all-purpose flour; sugar; oranges; sour cream; orange juice
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: butter; ground cardamom; ground cinnamon; cake flour; sour cream; orange juice; oranges; poppyseeds
    • Categories: Cakes, large; Afternoon tea; Passover
    • Ingredients: margarine; ground cardamom; ground cinnamon; matzo cake meal; potato starch; ground ginger; sugar; eggs; non-dairy creamer; lemons; raisins
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: all-purpose flour; nutmeg; butter; sugar; sour cream; canned cherries; vanilla beans
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: walnuts; mini chocolate chips; cake flour; eggs; sour cream; sugar
    • Categories: Cakes, large; Afternoon tea
    • Ingredients: cream cheese; golden raisins; dark chocolate; all-purpose flour; cocoa powder; active dry yeast; eggs; pecans
    • Categories: Cakes, large; Dessert; American
    • Ingredients: all-purpose flour; cocoa powder; sugar; butter; whipping cream; dark chocolate; pecans
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; ground cinnamon; sugar; buttermilk; carrots; sweetened shredded coconut; canned pineapple; pecans; butter; light corn syrup; cream cheese; confectioner's sugar

Notes about this book

  • robm on December 14, 2010

    Wow! Nearly 600 recipes and EVERYTHING looks luscious! A wide selection with cakes, pies, cupcakes, cobblers, ice creams, you name it! A real must-have, with good workable recipes!

Notes about Recipes in this book

  • Mixed nut tart

    • Jane on February 09, 2014

      A great dessert and pretty easy. A nice crust, easy to work with. Just be careful there are no small holes or cracks before it goes in the oven - you don't want the caramel sauce seeping out in the second stage. One annoying quirk in the recipe is it tells you to retain the pastry trimmings then never mentions them again (though they did come in handy for sealing my cracks half way through baking!). The side dish of oranges and dried cranberries steeped in Amaretto was a nice refreshing contrast to the rich, nutty tart.

  • Classic peach cobbler

    • LaPomme on June 13, 2011

      Easy recipe that comes together quickly. I (approximately) halved the recipe and used a 9 x 9 dish.

  • Cinnamon-sugar plum cake

    • LaPomme on July 14, 2011

      Page 79. I liked it better the next day, when the fruit juices had more time to permeate the cake.

  • Lemon-ginger frozen yogurt

    • PatriciaScarpin on April 04, 2011

      Easy to make and absolutely delicious! Very refreshing and the texture is great, too. A keeper!

  • Chocolate-orange truffles with almonds

    • PatriciaScarpin on June 22, 2011

  • Glazed plum cheesecake

    • Astrid5555 on September 02, 2012

      Lovely velvety texture of the cake, plums added a nice fall flavor.

  • Layered peppermint crunch bark

    • Melanie on May 29, 2014

      I used Lindt chocolate and candy canes. Use smaller tray than suggested otherwise these will be too thin. Store in fridge until required to keep them cold.

  • White chocolate and peppermint cookie brittle

    • Melanie on May 29, 2014

      Used candy canes. Looks pretty cool once broken into shards. Flavour was good but not sure if I would make again in a hurry.

  • Raspberry brownies

    • nadiam1000 on July 05, 2018

      These were ok but not fudgy or dark enough chocolate flavor for my ideal brownie. I did add some freeze dried raspberries - 1/3 cup - to the batter and that might have affected the texture but I think it is just the nature of this recipe. Creamed, not melted butter and 1/2 cup cocoa made it more like a dense chocolate cake. Instead of the glaze, I added a layer of ganache flavored with some raspberry brandy. not sure I will make again.

  • Rhubarb lattice pie with cardamom and orange

    • hillsboroks on April 26, 2020

      This was the most delicious rhubarb pies I have ever made and the technique of reducing the juices separately instead of using a thickener really enhanced the flavor. We loved the bit of orange, cardamom and strawberry flavor with the tart rhubarb. I did increase the sugar to 3/4 cup as 2/3 cup just didn't seem like enough in a rhubarb pie. I am glad I did as the result was perfect.

  • Chocolate-orange pots de crème with candied orange peel

    • hillsboroks on November 12, 2019

      When you are in the mood for something lush and chocolate these pots de creme are perfect. The orange flavor is subtle and sublime. Do not skip making the candied orange zest to sprinkle on top before serving. I topped them with a bit of Grand Marnier flavored whipped cream and a sprinkle of the candied zest. The contrast between the smooth chocolate, pillowy cream and crunchy intense orange zest is wonderful. I used four 4 ounce ramekins and the serving size was just right. These are extremely rich and a full eight ounces after dinner would be a lot.

  • Black pearl layer cake

    • hillsboroks on May 19, 2014

      I made this for a Christmas Eve family dinner several years ago. It may sound strange to put wasabi in a chocolate cake but this cake was amazing! The cake was moist with a deep rich complex flavor and the presentation was beautiful with the black sesame seeds on the white whipped frosting. I would love to make it again.

  • Lemon cheesecake with gingersnap crust

    • imaluckyducky on December 30, 2016

      Enthusiastic 5 stars! Made this for a Christmas party of 20. It was a hit! The base recipe produces a delightfully light and fluffy cheesecake, and isn't overly sweet. Quadrupled the lemon juice without ill effect. Smoothed lemon curd on top for an extra hit.

  • Chocolate-dipped coconut macaroons

    • imaluckyducky on December 30, 2016

      5 enthusiastic stars. I made these as part of a homemade Christmas gift basket. Very easy to assemble, sticky when getting onto the baking sheet, and they bake to a perfect texture. The toasted coconut adds a lovely layer of coconut flavor. Vanilla extract works in a pinch instead of a vanilla bean. Makes 36.

  • Lemon and pistachio praline meringue torte

    • rmorse on June 02, 2015

      This is way too sweet

  • Raspberry-yogurt cake

    • Jviney on April 17, 2018

      One of my all-time favourite bundt stays so moist and the almond extract adds so much wonderful depth.

  • Upside-down spiced peach cake with honey-sweetened whipped cream

    • Jviney on July 31, 2019

      Peak season peaches were delicious in this cake. I loved the peach caramel topping, but the cake itself seemed a little dry and I would take the cardamom from 1.5 tsp down to 1 tsp for sure. Worth a second try and maybe pull the cake out a few minutes earlier. Great potential.

  • Pink peppercorn Pavlovas with strawberries, vanilla cream, and basil syrup

    • Jviney on April 17, 2018

      Made these for Canada Day one year and they wowed the crowd.

  • Chocolate brownies with orange-cream cheese frosting

    • Jviney on April 28, 2019

      Delicious! We loved these!

  • Coconut bundt cake with powdered sugar glaze

    • ashallen on August 02, 2019

      I believe this is the same recipe listed as "Coconut Bundt Cake with Powdered Sugar Glaze" on the Epicurious website (which is the recipe I actually used) - it's a great recipe. The cake is moist and pound cake-like with a great butter-coconut flavor. I've altered the recipe a bit by stirring a tablespoon of dark rum into the batter and skipping the powdered sugar glaze in favor of brushing the cake with a dark rum-sugar syrup (more rum!) while it's still warm. I roughly chop the coconut strands with a knife to avoid any "spaghetti effect." And the online recipe doesn't have any leavening - I've been adding 1.25 tsp baking powder. Be careful not to overbake the cake - it can get dry and crumbly if you do. And grease the bundt pan very well - it can otherwise stick in spots.

  • Maple-walnut pound cake with maple glaze

    • ashallen on September 06, 2019

      This is a good recipe for those who prefer a pound cake texture that's on the lighter, slightly fluffy side. Personally I prefer a dense, moist texture in my pound cakes, so this isn't one of my favorites. I've made it with both cake flour (as specified in the recipe) and bleached all-purpose flour and liked the texture better with the latter. The maple-walnut flavors are fine but didn't grab me - again, personal preference at work. The cake's crust did bake up a bit on the dark side and had a few bitter notes. I skipped using the glaze which probably would have helped to balance those flavors out with its sweetness.

  • Chocolate-caramel slice

    • Fyretigger on May 29, 2022

      I've been making these for years! they are always a big hit. They freeze wonderfully, and honestly I like them best from the freezer, given just 5 minutes or so to thaw, to prevent the caramel from being tooth shattering.

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Reviews about this book

  • Everyday Dorie by Dorie Greenspan

    It’s a comfort to have these recipes neatly bound, especially for me, since I clip recipes like mad and then can’t ever seem to put my hands on them when I need them.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0740793527
  • ISBN 13 9780740793523
  • Published Nov 01 2010
  • Format Hardcover
  • Page Count 680
  • Language English
  • Countries United States
  • Publisher Andrews McMeel

Publishers Text

For more than 50 years, Bon Appétit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appétit showcases meticulously tested recipes that turn out perfectly—every time. Now, culled from Bon Appétit's extensive archives and including never-before-published recipes, Bon Appétit Desserts promises to be the comprehensive guide to all things sweet and wonderful.

Authored by Bon Appétit editor-in-chief Barbara Fairchild, Bon Appétit Desserts features more than 600 recipes—from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, soufflés, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.

Bon Appétit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.

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