Just Desserts – The New York Times

Hello and welcome to Five Weeknight Dishes. This week we’re doing something new: desserts. Last Friday, I asked if this was something you would be interested in, and I’ve never received so many emails. (If you’re feeling cheated and want your dinner recipes, take a look at these suggestions for awesome weeknight options from my boss, Sam Sifton.)

Selecting this week’s recipes was both very easy and very difficult – easy because I know precisely what I want to cook when I need something sweet on demand (these recipes can be done in half. hours or less), difficult because of all the choices to agonize over, such is my love for baking recipes on NYT Cooking. Like Dorie Greenspan’s Swedish almond cake. Samantha Seneviratne’s double chocolate cookies. Susan Spungen’s Anise and Brown Sugar Cookies. I could go on, and I will do so below.

Do you like it? Do you just want that chicken of the week? I am dearemily@nytimes.com. The lines are open.

Here are five desserts for the week:

3. New classic brownies

I really debated whether or not to give you a cookie, cake, or brownie to meet your chocolate needs. But I concluded that nothing beats a brownie, ideally served with a small glass of very cold milk. I’m not wondering if this brownie should be soft or mushy: obviously, it should be soft. This recipe, from cookbook author Alice Medrich, is my favorite. Other great brownies to consider: maximalist pecan pie brownies; vegan brownies with tahini and halva; flourless beet brownies.

4. Banana Nutella Bread

Banana bread is one of my lifelong favorites, and I like it best sprinkled with chocolate chips. Yossy Arefi takes it a step further and adds swirls of Nutella. Picture yourself eating this on the couch while you watch “Call my agent!” (OK, it’s me.) For a more classic and very delicious chocolate chip banana bread, try this recipe; and this banana bread is a spin on a more traditional spicy bread.

Check out this recipe.


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