Crisp on the outside and gooey in the middle, these flaky turnovers are a cinch to make.
Top these addictive cookies with mini peanut butter cups for an extra treat.
This all-time classic British dessert is one of the most delicious ways to celebrate that other summer favourite – strawberries and cream.
Eton mess is traditionally served on June 4 at the prize-giving picnic at Eton College and is reported to have been sold at the school “sock” (tuck) shop since the 1930s. Myth has it that the pudding came about after a dog sat on a picnic basket, crushing the strawberries and cream inside. The Eton picnickers went ahead and tucked in regardless, enjoying the end result so much that they went on to recreate the pud. It’s more likely, however, that the dessert’s name comes from the now archaic meaning of “mess” as a portion of food.
A fluted lattice top is all you need to transform a bubbly, fruit-filled pie into a bakery-worthy treat. Its filling combines the best of the season with a mix of apples and fresh cranberries.
This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.
Known as flan throughout parts of South America and some Spanish-speaking countries, this cheater's crème caramel uses condensed milk and is a sublime as its classic namesake.
Calling all hot chocolate lovers! We’ve taken the drink of the holiday season and turned it into one scrumptious cookie.
You can use homestyle sliced white bread as an alternative to challah or egg bread. If the bread is fresh, leave the slices out for an hour or bake them in a 200°F (100°C) oven for 20 minutes.
