The perfect pumpkin cheesecake from Petite Sweets in Houston. Five simple ingredients for one unforgettable seasonal dessert!
Desserts
Chef Hugo Ortega’s Churros (Mexican Fritters)
Churros are deep-fried, stick-thin fritters dredged in sugar. They are a staple Mexican street sweet. For this recipe, we suggest using a household deep fryer for the best results.
Capirotada (Mexican Bread Pudding)
This festive bread pudding with nuts and fruit is a tradition in many Mexican families and submitted by Rachel Salinas of Laredo, TX! H-E-B tweaked Rachel’s recipe by using whole-grain bread, fat-free half-and-half and a little less cheese.
Camp Verde Banana Cream Pie
Homestyle banana cream pie – a favorite with the locals at Camp Verde General Store & Restaurant.
Cabernet Grill’s Maple Pumpkin Bread Pudding
This recipe from Chef Ross Burtwell who owns the charming Cabernet Grill Restaurant and Cotton Gin Village located in historic Fredericksburg, Texas. Ross is an incredibly talented chef and recently published a delightful cookbook called Texas Hill Country Cuisine…a great gift idea!
Bourbon Bacon Chocolate Cookies
This signature recipe comes from Lee Anne Wong – Editor and Culinary Director of Maker’s Mark Virtual Recipe Cookbook. Two of our favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate.
Booze Thyme Bread Pudding
Scrumptious holiday bread pudding made with Taste Elevated Booze Thyme Cherries! Be sure you add lots of whipped cream 😉
Bohanan’s Pumpkin Cheesecake and Ginger Snap Crust
Made with actual ginger snap cookies for the crust, this seasonal pumpkin cheesecake is creamy, crumbly and all around delish!
Blackbird Bakery’s Classic Cinnamon Rolls
Serve this gluten-free take on classic cinnamon rolls hot for breakfast or brunch…as long as you make the dough the night before! According to Blackbird’s Karen Morgan, they’re especially good if you can find and use Vietnamese (Saigon) cinnamon. The yield is 9 perfectly spiraled beauties…
Blackbird Bakery’s Jelly-Filled Donuts
These jelly-filled donuts from chef/founder Karen Morgan of Blackbird Bakery (in Austin) are plump, gooey and gluten-free! Fried dough filled so abundantly that the result explodes with flavor – literally!
Beach House Seashore Cobbler
A very “beachy” recipe if you please! A seashell is pressed into the biscuit topping to remind you of the seashore, it’s quick to prepare which will get you out of the kitchen and onto the beach sooner, and its use of fresh juicy peaches is a sure signal that summer is upon us.
Bacon Cookies
Bacon flavored sugar cookies served with a dark chocolate ganache! The yield for this scrumptious recipe is 18-20 cookies
Arcade Midtown Kitchen’s Old Fashioned Red Velvet Cake
Rich, creamy and thick — just the way I like it from Arcade in Pearl. Served chilled with a Bourbon Vanilla Anglaise. Tre delish!
Ann Criswell’s Pecan Pie
This is Ann Criswell’s recipe out of her old TEXAS THE BEAUTIFUL COOKBOOK. Ann was the Food Editor for 36 years at the Houston Chronicle!
America’s Pumpkin Spiced Tres Leches Cake
This is a holiday spiced version of the Latin American classic. A special thanks to Michael Cordua and Chef David Cordua of Cordua Restaurants in the Greater Houston area for this recipe.