easy dessert recipes

Blueberry Compote

blueberries

water

sugar

lemon juice

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Lemon Curd

lemons

unsalted butter, room temperature

eggs

lemon juice (3 to 4 lemons)

salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

I've made this recipe many times--it's only the best recipe out there!   I always have leftovers and decided to try out some other storage options: I recently attempted to can it using hot pack method.  It lost its vibrant flavor (I should have expected that) and after all that extra effort I read that it's shelf life is only 4 months.  For those of you who want to keep the leftovers from this recipe, pour it in small canning jars (or even good quality plastic containers) and freeze it. It'll last 6 months in the freezer. If you keep your fridge just a few degrees cooler than most people do, you can safely refrigerate the leftovers for weeks!

Delicious tangy full flavored lemon curd.  I could eat it with a teaspoon - or wait, I did have a few teaspoons.  Addicting.
This recipe uses several pieces of kitchen equipment to make the work efficient and easy.  The lemon sugar alone is a great time saving step. I also used Meyers lemons and therefore reduced the sugar a 1/4 cup.  Remember it won’t thicken completely as it’s cooked, more like a soft pudding. As is cools the butter hardens and it’s perfect. Thanks Ina for another winner. 


This recipe, like all Ina recipes, is a home run!  It is foolproof, very forgiving, super easy and quick to make.   I have made this countless times, and I have never once used a thermometer.  If you know how to cook, you will have zero problems with this.  It is simply AMAZINGLY DELICIOUS!  I make it with Meyer Lemons from my tree, I’ve also made lime curd by substituting the same amount of zest and juice, and I plan to try orange curd once my tree starts producing.  This stuff is so good I eat it right out of the jar!  I double the recipe, and put it into pretty 8 oz. jars, freeze them, and give as gifts with a box of shortbread cookies.  Everyone loves getting a delicious, homemade gift.  It’s awesome in desserts like lemon bars, tarts, on ice cream, or as a dip for cookies.  You will love this.  

Delicious and easy. I needed to make this dairy and soy free, so I used Earth Balance instead of butter. I decreased the sugar to 1 1/4 cup. I did not use a food processor for any of it. One pot recipe using a microplane zester, spoon to cream the butter sub into the sugar, and a small whisk for everything else. It is perfectly smooth. Many thanks for a great recipe!

One hour, three heat increases, and a case of carpal tunnel later, it FINALLY set.  Thank goodness it's delicious!!!

This tasted wonderful- and was easy to prepare,  The directions were spot on - and it was a lovely consistency once cooled.  I decreased the sugar by 1/4 cup based on reviews, but it could have used the full amount of  sugar without being too sweet - at least in our house.  I personally did not like the teeny, tiny remnants of rind in the final product (though the flavor was great).  Next time I’d skip the food processor step so I could easily remove the lemon rind strips at the end.  I’ll make this again - so much easier than whisking butter in yet still the rich taste.  

So simple to make---my 'go to' for Lemon Curd----thank you Ina!

I adore Barefoot Contessa, but this recipe was way too sweet for me, and you can't just reduce sugar in a recipe without changing the texture. I like my citrus curd to be tart but not puckery. I prefer the America's Test Kitchen proportions: 7 lg egg yolks, 2 lg eggs, 1 c + 2 T sugar, 2/3 cup fresh lemon juice, 1/4 c grated lemon zest, pinch salt, 4 T butter, 3 T cream (at the end). I do dig Ina's method of using the food processor for breaking down the zest, though. I'm going to use the ATK measurements but use the food processor going forward. I don't think that I'm even going to move the lemon sugar over to the mixer; I'll just mix everything in the food processor.

I've made this recipe several times now, and it's been a hit every time. THe first couple times, I followed the recipe exactly until the end, when (following the guidance from several reviews) I strained the curd before storing it in the fridge. I just prefer the smoother texture that yields.<div><br /></div><div>Lately, I've changed Step 1. Instead of using the food processor, I just use a microplane and zest the lemons into a bowl. Then I add the sugar and use a silicone spatula to mix the zest and sugar together, pressing and cutting to ensure the zest is fully incorporated. No food processor needed.</div>

I've not tried a recipe of Ms. Garten's that didn't turn out very well, and this was no different. Genius actually, a lemon curd without a double boiler and too without lumps! This will evermore be the recipe I shall use. I did however, use salted butter, because it was what I had at hand, but did not therefore add additional, as the recipe calls for. All was perfection. I think I'll repeat, genius! 

https://www.foodnetwork.com/videos/inas-lemon-curd-0236032

Ina Garten makes a simple luscious Lemon Curd that can be dolloped over a limitless variety of desserts.

Ina Garten's Lemon Curd

Cream Scones with Currants

all-purpose flour

baking powder

unsalted butter,

orange zest

currants

heavy cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Try adding huckleberries, prunes (yes, prunes), apricots or  raisins for a different taste, along with lemon and/or orange zest and a little extra lemon or orange juice.  They're all very good! I use deep cookie  cutters for a change in shape, also.<br />

I just used the base scone recipe and added dried cranberries, chopped walnuts and lemon zest...I found I needed to add quite a bit more liquid, but overall they were a very nice texture and light. Broke apart easily but held up nicely to toppings. Not too sweet either. 

These were so easy...I didn't use orange zest or currants,,instead I put in about a third cup of dried lavender, and sprinkled pink sea salt and sugar on them before baking...loved them..

Best scone recipe! The closest thing that reminds me of the amazing scones the English make! Just cut them into circles instead of wedges.

delicious! This was such a fast and versatile recipe. I made it as is and also added the cream and sugar on top. It came out wonderful.... It's not too sweet and you can substitute the currants for anything like cranberries or chocolate chip. If you like it a bit sweeter you can even do a nice sugar glaze on top. Also, if your not a fan of orange don't do the Orange zest! Substitute it with vanilla extract, or lemon zest, etc. 

I liked the recipe but made a few changes. I added lime zest because that's what I had available to me. I substituted the egg with a 1/4 cup of Eggbeaters. I also substituted the sugar with Splenda. 

I loved the texture. The flavor was ok. I thought it still smelled too much of uncooked flour. I think I would like to make this again but instead of putting the zest in the flour I'd let the zest sit in the cream for few minutes and/or add a teaspoon of vanilla. 

For those that think its not sweet enough. Scones aren't supposed to be sweet. If you want them sweeter, make them sweeter. Not a big deal. If you live in a humid climate, I live in Florida, you need to be careful with how much liquid you add. You may need to add a little more flour. So I would not add that 5th tablespoon of cream unless you need it.

As any English Housewife will tell you, by the time a car is heard approaching, the Scones are in the oven,kettle on for Tea and by Time Everyone sits down, the Scones are done!This is a lovely, delicious recipe.One thought,Why Cut in Wedges? The Scones have the tendancy to be "flatter". Just dip round cutter in Flour and push straight down,no twisting. Seals the edges &amp;keeps from rising.

Followed recipe exactly.  The scones came out fluffy and tasty.  I made a second batch for my kids with chocolate chips - big hit!

It's my first time baking scones and these were really easy to make. They were sweet, but not too sweet, and just crumbled in my mouth. I used golden raisins instead of the currants and dark brown sugar for the topping. I'll definitely try them again.

Loved it. Very easy. Added more currants than recipe called for.

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Lemon Yogurt Cake

plain whole-milk yogurt

sugar, divided

lemon zest (2 lemons)

vanilla extract

vegetable oil

confectioners' sugar

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Superb.  Made this the 1st time about 7 years ago.  Took it to a dinner party without ever having tasted it and thought - what's the worst thing that could happen?  If it's bad, we just won't eat it.  INSTEAD....people said:  "Wow - this tastes like a cake we've had from a fancy dance Vermont bakery."  (FYI someone made another Ina dessert and this cake won out hands' down.  Have made it many times over and always get rave reviews.  SUGGESTION:  Use plain non-fat yogurt; 5 egg whites instead of 3 whole eggs.  I think it really makes a difference.  I made it one time with whole yogurt and thought it made it unbelievably oily and ... just not right.  That was enough to go straight back to the above.  It's a signature cake of mine and I can't thank Ina enough!

I made this for a dinner party and everyone wanted me to make another one the next day! This Easter I’m going to use my lamb mold, I might have to double the recipe though. Can’t wait for it!

I love everything lemon so I can be quite judgy! This was delicious. I made two batches. First batch we ate same day, was good but not great. Second batch I left the cake in the pan for the first glaze so I wouldn’t lose as much juice off the sides and let it soak completely in. Second glaze I doubled the lemon juice as it was not enough for the sugar. Let sit in fridge overnight and it was amazing the next day with some whipped cream and berries!!! Don’t forget to poke your cake to soak in all that juice!

This is the best lemon cake ever. Excellent when key lime substituted for the lemon juice and zest. Also did it with blood oranges. My go to recipe.

Even though I used Greek yogurt mixed with a little water, it came out great.  Had a dessert party with 5 or 6 other more elaborate dishes, but this was the first cake to disappear.  Loads of compliments.  Note that the video doesn't show the 2nd glaze.  The recipe does not have any errors, as pointed out in prior reviews - read carefully and you'll see that you need to mix lemon juice twice - once with water to make a syrup that gets poured over the warm cake and that gets absorbed.  Then mix lemon juice against with confectioners sugar for the final glaze poured on when the cake has cooled.   DELISH!!!  Love you Ina, your recipes never disappoint!

Best lemon pound cake! It's so easy and tastes very moist and light. Had this when my in-laws were in town and they ate the whole thing in a short amount of time. Just finished making it again for my book club women tonight. Thanks for making me look good with this delicious recipe!

I made this for my family and my husband thought this was THE BEST lemon cake he has ever had!!  I loved it, too!!!  Super recipe for any time of the year!!!!  I serve this with fresh strawberries for a lovely summer dessert!!!

I am not much of a sweet cook, but this came out perfectly delicious on the first try. I used the recipe exactly, with an organic 4% yogurt. I did use more zest. I make my own powder from dried lemon peels. I don't know how that compares to fresh. The only thing I did different was using a shallower rectangular pan instead of a a loaf pan. The cake was so perfect, evenly moist and sliceable, that the second effort is in the oven in a loaf pan. Fingers crosed.

This is a fool proof recipe if followed exactly. It is quick to assemble too, you can easily whisk by hand. Just make sure you have lemon zest in the batter to get the lemon flavor. I used two lemon's zest and it is the perfect amount. Love this recipe, already made it 5 times.

This cake is fabulous! Everybody loved it and it went especially well with ice cream. I thought it tasted even better the next day after sitting covered in the fridge overnight. 

https://www.foodnetwork.com/videos/lemon-yogurt-cake-0135154

This light, lemony cake uses vegetable oil and yogurt instead of butter.

Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.

Apple Crumble

apples

lemon, juiced

cinnamon

walnuts

oats

dark brown sugar

fine salt

(1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

I have made this recipe dozens of times and everybody loves it! I've used a variety of apples and find that a mixture of granny smiths and golden delicious are the best. The crumble is slightly dry, so I drizzle each serving with a caramel ice cream topping before a scoop of the vanilla ice cream. I've also made this in a pie crust for a crumble topped apple pie. This is best eaten the day of because the crumble will soften from the juices of the apples the longer it sits. 

Great I just add half of a butter stick more to the crumble and it was perfect :) and I use only 3 apples 

I have been making this dessert for years and Granny Smiths are my favorite for it. Here is a hint: make double or triple of the topping and put the extra in a Ziploc bag and store in the freezer . Then you can make another super fast. Sometimes I make berry crumble. 

Extremely good! I loved it since the moment it started to bake, it had a heavenly smell. I made it with frozen blueberries instead of walnuts because of a recipe I had seen earlier and it was just as great.

excellent apple crumble! i followed the recipe on the crumble amount, however i used 7-8 large granny smith apples, it turned out wonderful, the apples were melting and crumble was crispy, even the next day. i used pecans instead of walnuts, and what can i say everyone loved it.

Delicious! I used 3 lbs. of Braeburns from the farmer's market, cut the sugar for the apples in half, and made the topping as written, using both walnuts and pecans. I had to actively restrain myself from eating the whole pan. Next time I'll use 4 lbs. of apples, because I love apples, and use less flour for the topping, as others have suggested. Thanks for such a great recipe! I'm hanging on to this one.

EASY PREPARATION!!! LEFT OUT THE SUGAR WITH THE APPLES, AND ONLY USED THE BROWN SUGAR IN THE CRUMB MIX...DELICIOUS!!!!!!!!! NOT TOO SWEET.  YOU CAN USE IT WITH ICE CREAM, LAYERED GREEK YOGURT BREAKFAST/DESSERT, OR JUST PLAIN BY ITSELF!

WAY TO GO!!!!!!!!!!!! 

Had better. My apples turned out mushy, crumble was dry, and everything lacked flavor. 

I'm kind of shocked by the positive reviews on this recipe. It was very dry. I had to add extra water to make any liquid at all. In the end the texture was part dried-out apples, part mealy oat/flour topping. The flavor was ok, but I was so disappointed with the texture that I'm not making this recipe again.

Excellent apple crumble! It still tastes good if you cut the amount of sugar a little bit as well!

https://www.foodnetwork.com/videos/quick-apple-crumble-67780

If you are looking for a light dessert, try this easy apple recipe.

Quick Apple Crumble

Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network.

Banana Bread

(1 stick) unsalted butter, room temperature

bananas

milk

baking soda

Two slices of Banana Bread, one of which contains spread butter, on a small blue plate with white edging

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. 

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. 

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. 

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. 

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. 

Spread slices with honey or serve with ice cream.

Will this work using salted butter and no actual salt? 

I make this for my husband and all his coworkers. A lot of army men who aren't married don't get homemade goods as often so I send this to work with him and he shares. The first time I met everyone he works with they all said "Your the one who made the amazing banana bread! (They also knew me by the cookies I sent them during deployment) 
Needless to say, this recipe makes QUITE an impression. Thank you so much for this recipe! 

Great recipe! Some changes to make it better... I use salted butter and don't notice the difference so don't kill yourself lol. Also! Add 1 tsp of vanilla extract to the banana mixture and add 1/4 cup of dark brown sugar to banana mixture. Makes this recipe to die for!!! It's a go to every time! Cooks for an hour on convection bake ! 

Why do people say The recipe was great but I added this I did not add that if you add or take away Then It is not the same recipe MAKE THE BREAD FIRST TELL HOW IT IS then make it a second time and say how it was better or not I want to know About the recipe posted not your Gordon Ramsay
impression I made it and it was good as is. I will keep this Recipe as a base and add to it a strawberry banana bread was good too

I have made this both exactly as written AND with modifications. Fantastic both ways. We are transitioning to a plant-based, low-fat diet so I made the following changes this last time: 
Reduced sugar to 3/4, 1/2 cup unsweetened applesauce to replace the butter, 1 cup reg un-bleached flour + 1 cup home-ground wheat flour, almond milk in place of reg milk, and I added 1 tsp of cornstarch to make sure it held together nicely without the eggs. Delicious!! Just as good as the original recipe, in fact, my husband couldn’t tell I had even changed anything. This was gone in one night! Yum yum! 

Very good recipe!
My recommendation: if you’re living at high altitude, add an extra two tablespoons of flour. Otherwise it takes 20+ extra minutes to bake!

perfect recipe. I only added a teaspoon of vanilla to the smashed bananas and added pumpkin seeds on top before putting it in the oven. Sooooo good. 

Love it, easy, although I only need to bake about 50 minutes.  My oven may run hot.  Added semi-sweet chocolate chips for amazing taste, especially if you are a chocoholic!  Batter is thick enough to keep the chocolate chips from settling to the bottom.

This was the moistest banana bread I've ever tasted. If you don't like super-dense banana breads, this recipe is for you—just make sure not to over mix it! I followed some of the other comments' advice and added a teaspoon of vanilla and substituted half of the white sugar with brown, but gave it my own twist with an added half cup of chocolate chips and a third cup of chopped walnuts. It gives the bread more texture and dimension, and the result is absolutely heavenly. Because the chocolate added some extra sugar, I did decrease the amount of total sugar to 3/4, but that's a personal preference, I suppose. I will definitely come back to this one!

I could not find my favorite recipe and this one was great.  I cute the sugar from 1 cup to 3/4 and mixed in almond flour with the flour.  And added walnuts.  I doubled it too and it was really delicious.  A secret from the sweetest lady...add a little vinegar to the milk.  That's all I remember from my missing recipe.  

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Ice your cookies, cakes and cupcakes with Alton Brown's glossy Royal Icing recipe from Good Eats on Food Network.

Royal Icing

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

I cut the recipe in half because I wanted to make a quick royal icing to make flowers and I love this recipe it came out great! The consistency is awesome. I used 2 egg whites, 2 cups of confectionery sugar and 1/2 teaspoon of vanilla extract.

Is it 3 ounces of egg whites by weight?  Not fluid ounces?  Either way, ounces of egg whites is a bit odd.

Make sure not to add the sugar too late. First batch I added the sugar just as it started to turn white and it never formed peaks. Next batch I added the sugar as soon as I saw bubbles forming and it turned out perfect. It does take awhile to set up, I'm not sure what the others are talking about with it hardening quick. We had time to icing all of our cookies and decorate them, and this was at kid speed, as it was my husband myself and our three kids decorating. I was worried after reading some of the reviews that we wouldn't have time, but they are all iced and it's still not hardened all the way.

Way, Way too thick. Make sure that if you intend to use this recipe for cookies, and you like the flooding method, that you add 3 tb of water at the end of your mixing cycle. This is a pretty simple step that should be added into the actual recipe as a sidenote, especially to help beginners.

<span>I made this frosting yesterday. It was the shiniest white frosting ever! Then I separated it into bowls and added food color paste. My sugar cookies look BEAUTIFUL! This is a keeper recipe! </span>

I made this icing in a stand mixer and the peaks turned out beautiful. I turned my mixer up to it's highest setting to beat the egg until it was frothy before adding the powdered sugar. I think next time I'll use a little less powdered sugar (maybe half a cup less) to make it easier to work with or split the recipe in half and then make another half so I can get to the icing faster. It definitely dries fast and becomes difficult to manage/spread. It did turn out exactly like it was supposed to, though, and it tasted great!

<ul><li>3 ounces pasteurized egg whites  = how many teaspoonsufl or tablespoonsful </li></ul>

This recipe was easy to make and tasted great!  When the recipe says to beat it at high speed- it means high speed!  Beat the heck out of it to get those stiff peaks!  My only other suggestion is if you want to add sprinkles or anything on top of the icing, do so immediately.  The icing hardened very quickly- which was great, but just had to be quick with my other decorations.

It took 4 tries, but it finally worked. A big THANK YOU to tlord_verminaard and indigold_3  who pointed out the need to "beat the heck" out of it. It was very stiff, but a wee bit of milk got it to the consistency I needed.  I'm giving it three stars, though, because I had to go to the reviews to learn how to do it properly - the video and instructions weren't enough.

This is my first time making royal icing from scratch. I've previously used merengue powder or royal icing mix, being concerned with using raw egg whites. No more!  The taste, workability &amp; results of this recipe were so much better! The pasteurized egg whites were easy to find &amp; use. Thanks to fellow reviewers for the tips re: 3 oz = 6 tbsp = 3 med egg whites &amp; coloring/flavoring ideas.  I used this icing to build graham cracker houses to decorate Christmas Eve. The icing piped easily &amp; smoothly with enough working time before it set, &amp; set it did.  No structural failures.  Looking forwards to decorating with the icing tomorrow &amp; trying it with AB's sugar cookie recipe. A thought on the reason this recipe might fail:  egg whites are fussy about fat. Utensils must be free of fat/oil. A stand mixer definitely helps. Thanks AB, you're my go to guy!

https://www.foodnetwork.com/videos/altons-royal-icing-recipe-0169323

Alton shares tips for making classic Royal Icing, a cookie's best friend.

Alton's Royal Icing Recipe

Coconut Macaroons

coconut

condensed milk

egg whites,

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Great recipe but found that they spread quite a bit more than expected. By accident I discovered that refrigerating the mix for 30 min then after scooping them onto the cookie sheet then putting them in the frig for another 30 min to 1 hr made them hold their shape much better

Runny results,,You proboably did the 1 3/4 cup coconut..14 ounces of shredded coconut is 5 1/2 cups of Product..Ina could have been more specific in measurements

I’m actually glad to see I’m not the only one who had a big old mess to deal with! Not only was this recipe super messy, but the flavor was just not what I was looking for. Sorry to say, but this recipe needs some sugar!! Due to the recipe simply not working and the flavor being bland, I have to give 1 star. 

I have a tray full of a very flat layer of brown blahs.  Epic fail. Epic epic fail.<div><br /></div>

The ingredients and timing (from this recipe) were right on track (for me). <div><br /></div><div>I also melted some dark chocolate in a pan and dipped the macaroon bottoms. Then drizzled chocolate on top as well. </div><div><br /></div><div>Everyone loved these. I will definitely be making them many more times. </div>

Very delicious!!!!! My family loved them....I dipped the bottom in melted dark chocolate.......mmmmmmmm

These could not be any easier to make and they are very a special cookie!  I prefer to make them very toasty brown on the outside, it tastes amazing. 

So I followed the recipe and measured out 14 Oz in a cup of coconut flakes. After putting them on the sheet, I noticed they looked really flat and runny. I then looked at another bag of flakes I had to see if they had a different recipe I could use. That's when I noticed that the bag was 14 Oz and that obviously the 14 Oz I measured were for liquid. Thought I would share my mistake so others do the same thing :)<div><br /></div><div>Tldr; don't measure out your coconut unless it's on a scale,.</div>

Best Macaroon I've ever made, they were absolute perfection.

My first ever Ina recipe fail. It didn't keep the form - it spread and flattened out. Taste is ok, so it won't go to waste, but I can't serve it to guests. I didnt believe the negative reviews as I've never had a poor Ina recipe before...

https://www.foodnetwork.com/videos/coconut-macaroons-0134197

Coconut macaroons are traditional Passover sweets as they contain no flour.

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Cocoa Brownies

butter,

Flour,

sugar, sifted

brown sugar, sifted

butter

cocoa, sifted

flour, sifted

Best Homemade Chocolate Brownies with Cocoa Powder

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

DO NOT MAKE THESE BROWNIES! You will become addicted. Seriously. They are so chocolately and rich. So spare yourself don't even make them once. You'll thank me later.

Thought brownies couldn’t get much better than these?   The Reloaded episode suggests a change to the baking procedure.  

Instead of going in for non-stop 45 minute bake, a change - bake at 300F for 15 minutes and take the pan out of the oven and let it sit for 15 minutes.  

After the 15 minute rest, back into the oven for the remaining 30 minutes or reaching 195F.  

There is a scientific reason, stumbled upon when the dog got out while Alton was making brownies. Dog chased a cat, police involved, etc.  you know... Alton kind of stuff.  Pulled the pan out to chase the dog. Afterward put the pan back in - no sense in giving up on a pan of chocolate brownies - and found the final texture was better.  Who knew!?

This is the best brownie recipe ever! Have made it many times. Brought a batch to a pot luck at work and we’re gone after an hour and got many complements. I add chocolate chips but aside from that followed recipe to a T. 8 oz of butter is 2 sticks and it’s 1 AND 1/4 cups cocoa. 

I've used this recipe before and it's perfect. I bake it for our office Cake Club. Members give either rave reviews or "too thick and chocolatey for me" which... Why eat brownies if you don't want thick and chocolatey??<div><br /></div><div>I did realize I was almost out of cocoa powder today. So I'm using half the amount and topping it up with more flour to get the wet:dry correct. It's almost done baking now, we'll see how it turns out.</div><div><br /></div><div><span>Tip: My special extra to all brownies recipes is to put a large chocolate bar in the middle layer before baking. I promise, you won't regret it. You could even improve a boxed brownies mix that way, if you want. </span></div><div><span><br /></span></div><div><span>Today I'm using Guittard Cocoa Rouge powder (my go-to) and a 3.5oz bar of Ghirardelli 60% Intense Dark.</span><br /></div>

<span>The BOMB!!!!!</span><div>Rich, chocolatey, chewy yumminess! </div><div>My variation...added a TBSP instant coffee to my butter while it was melting and a handful of toffee chips. BAAAAAABY❣️❣️❣️❣️❣️ Thanks Alton!</div>

1 1/4 cups cocoa MEANS just that!!  1 cup AND 1/4 cup!   and in response to the person who posted "2 cups sugar is alot of sugar..."   pick a different recipe!  cut the sugar!  OMG!

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