Frangipane is a sweet almond paste as rich and seductive as the cinnamon filling in cinnamon buns.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
This twist on the classic upside-down apple tart takes just 10 minutes to prep. Pop into the oven while you're eating dinner, then serve warm with a scoop of vanilla ice cream, if you like.
Cushing uses this unusual “no hands” method of making a kind of rough puff pastry, which works very well.
These super-moist cupcakes make a tasty canvas for a constellation-themed dessert. Mixing black and royal blue paste food colouring makes a deep navy icing that resembles the night sky. Add a little bit of each colour at a time until you reach your desired shade—it will take more food colouring than you may think, but the longer the icing sits, the darker it gets!
Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.
For the mango purée, blend 4 cups of frozen cubed mango, thawed, (or 2 to 3 peeled and pitted ripe mangoes) in a food processor until smooth. Press the purée through a fine-mesh sieve for a silky, smooth texture.
Serve Savoury Cheddar Cheesecake Spread with buttery crackers and sliced baguette. With its perfect balance of creamy, spicy, sweet and savoury, there will be no leftovers. It just gets better with every bite. Look for peach chutney in specialty food stores. Substitute mango chutney if you can't find peach.
