Print Recipe Rosella at the Rand’s Concha French Toast This south of the border remake from Rosella at the Rand in San Antonio takes French toast to new heights. Chef Devin Galarneau sourced fresh concha (pan dulce) from a local panaderia. It’s crispy on the outside, light as a feather on the inside and one […]
Print Recipe Baked and Boozy’s Blackberry Lemonade Pie with Rosemary Whiskey Whipped Cream This pie is based on a cocktail recipe that once the owner of Baked and Boozy, Lacey Pearce, saw it, she couldn’t stop thinking about how to turn it into a pie. Votes: 2 Rating: 5 You: Rate this recipe! Course Desserts […]
Cheers to Becker Vineyards, the beautiful Hill Country winery that has won international awards for its wine.
Super Easy Cherry Turnovers are one of the easiest desserts to make and the fastest to disappear!
Print Recipe Fresh Cherry Cake with Chocolate Ganache Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Servings MetricUS Imperial Ingredients White Cake (Repeat this recipe for each layer you want) 3 tbsp butter softened5 1/2 tbsp sugar1 1/2 egg whites1/4 cup sour cream1/2 tsp vanilla extract1/2 cup + 1 tbsp all purpose flour3/4 […]
Print Recipe Strawberry-Almond Cornmeal Cake “Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.” Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Occasion Casual, Summer Servings MetricUS Imperial Ingredients Strawberry Crumble ½ cup raw skin-on almonds2 ounces freeze-dried strawberriescup ¾all-purpose flour½ […]
“You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA’s Best, a collection of our essential recipes.”
I appreciate that this icebox cake lets me turn just a few ingredients into a gloriously delicious and easy dessert for a whole table of friends — all without turning on the oven. Zero heat, very little work, plenty of happy people!
Bourbon ice cream, Bourbon caramel…did we say Bourbon? This Bourbon Pecan Tart is from State of Grace in Houston is made with a rich Bourbon filling with a hint of orange zest and of course, some classic Texas pecans.
This traditional King Cake is made with Danish dough, cinnamon and gooey glaze topping. Don’t forget to add the baby and a few colorful beads!
What’s sweeter than a Chocolate Crêpe for your Valentine? You can make this any time of the year, but we love it for a special dessert for two!
This delicious blondie recipe features a brown butter mixture and white chocolate mousse whipped cream!
Bacon flavored sugar cookies served with a dark chocolate ganache! The yield for this scrumptious recipe is 18-20 cookies
This recipe dates back to the 1970’s, when the Heritage Society of Austin operated the 1886 Lunchroom (now 1886 Café & Bakery). The chocolate cake is a beloved confectionary – definitely a must-have for guests and diners.
A New Orleans tradition lives on at Harold’s in the Heights! Deep fried beignets dusted with powdered sugar and served with a crème anglaise (English cream) sauce from Chef Antoine Ware.