New york times recipes desserts

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New York Times Cranberry Tart from NYT Cooking - Plum Street Collective Cranberry Curd Tart Recipe, Cranberry Curd Tart, Cranberry Curd, Curd Tart, Cranberry Tart, Winter Cakes, Best Thanksgiving Recipes, Tart Shells, Kitchen Time

This New York Times Cranberry Tart from NYT Cooking is a beautiful treat- I've added a Biscoff crust - the tart & sweet together are perfect. This tart is made with a delicious creamy and tart cranberry curd. My own twist on this recipe is using a Biscoff cookie crust, rather than the hazlenut crust. I think the deep caramel/cinnamon/ginger flavors of the Biscoff cookies add the perfect balance to the tart cranberries.

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Ruth’s Barely Baked Chocolate Chip Cookies, My Times Chocolate Chip Cookies, Handle The Heat Chocolate Chip Cookies, Chocolate Chip Cookies Different Ways, Dense Chocolate Chip Cookies, Ny Chocolate Chip Cookies, Nordstrom Chocolate Chip Cookie Recipe, New York Times Chocolate Chip Cookies, Bristol Farms The Cookie Recipe

This recipe is adapted from a recipe published in the New York Times in 2008 by David Leite.

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There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in 1/2 cup chopped walnuts or pecans before baking if you like a little extra crunch Chewy Brownies Recipe, Salmon And Shrimp, One Pot Dinners, Gluten Free Brownies, Dessert Appetizers, Vegetarian Recipes Easy, Baking Flour, Unsweetened Cocoa, Semisweet Chocolate

There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in 1/2 cup chopped walnuts or pecans before baking if you like a little extra crunch. For…

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Gingerbread Latte Cookies Recipe (with Video) - NYT Cooking Toffee Bark, Toll House Chocolate Chip, Easy Oatmeal, Gingerbread Latte, Soft Sugar Cookies, Caramel Cookies, Nyt Cooking, Chocolate Chip Recipes, Spiced Coffee

Biting into one of these cookies is like taking the first sip of a festive beverage, and their spiced coffee fragrance gives your kitchen cozy holiday vibes. A combination of fresh and ground ginger adds an extra note of warmth that accentuates the coffee flavor and other spices, while the espresso-sugar coating creates crisp edges that yield to pillowy-soft interiors. Pair it with your milk of choice and you have a gingerbread latte in a single bite.

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Renee Allen Mancino, the owner of the Carrot Top Pastries with locations in Inwood and Washington Heights in Manhattan, gave The New York Times this recipe for her beloved carrot cake Her tips: California carrots are best; carrots grated too far ahead of time won’t give a cake proper moisture; vegetable oil bakes more evenly in the batter than butter Go to! Classic Carrot Cake Recipe, Dorie Greenspan, Coconut Frosting, Carrot Top, Nyt Cooking, Carrot Cake Recipe, Cake Toppings, Pound Cake, Pecans

Renee Allen Mancino, the owner of the Carrot Top Pastries with locations in Inwood and Washington Heights in Manhattan, gave The New York Times this recipe for her beloved carrot cake. Her tips: California carrots are best; carrots grated too far ahead of time won’t give a cake proper moisture; vegetable oil bakes more evenly in the batter than butter. Go to!

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