William sonoma recipes desserts

Williams Sonoma Triple Chocolate Brownies are my favorite for mailing long distances! They hold up for at least 10 days and tastes fresh. Read the post for tips on mailing treats!

Mike Bakes NYC has a new cookbook! His epic chocolate peanut butter pretzel bar recipe, right here.

Forget the expensive William Sonoma version - this easy peppermint bark recipe will let you make your own in just minutes. Perfect for Christmas parties, gift-giving events, or just because, this homemade peppermint bark tastes even better than the original! And with only 4 ingredients needed, it's simple to whip up any time!

A mixture of pears and bright red cranberries make a colorful filling for this winter pie, a perfect choice for holiday celebrations. Making a lattice

If you love the classic flavor of Williams Sonoma's popular Peppermint Bark, then you NEED to try our copycat recipe! It tastes just like the real thing, it's so easy to make, and it's much more affordable than the annual tin of it they sell!

What is Tiramisu? This Italian classic is made up of delicate ladyfingers soaked in espresso and rum, layered with mascarpone custard and dusted with rich

<p>Whether you’re hosting a dinner party or cooking a cozy dinner for two, you can’t go wrong with a flourless chocolate cake. It’s a dessert that seems fancy but is actually quite easy to make with a handful of common ingredients. Consider this a blank canvas for your favorite dessert toppings. We like serving flourless chocolate cake dusted with confectioners’ sugar and dollops of fresh whipped cream, but you might also consider topping it with ice cream, caramel sauce or slices of fresh…

A holiday recipe from chef Gavin Kaysen for sunbuckle cookies, perfect for Easter or Christmas.

Discover the world of quince, a unique fruit celebrated for its great blend of tartness and floral aroma. This list has 24 curated quince recipes, from refreshing sorbets to richly flavored tarts.

For best results when beating egg whites, start with a spotlessly clean bowl and beater. Any grease or fat, including egg yolk, will prevent the whites from expanding to their full volume. Do not overbeat or they will become clumpy and grainy, and the torte won't rise as successfully. Gently fold the beaten egg whites into the batter to prevent them from deflating.