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The combination of zesty lime and spicy ginger is one that I love, especially in this sweet tart. Here the crust is flavored with ginger juice and finely chopped crystallized ginger, which gives it a subtle spiciness. It’s topped with a layer of tangy lime curd, which, in turn, is topped with a white chocolate-enri...

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As the Editor of Dessert Professional Magazine, I taste my good share of high-end, fru-fru, $14 restaurant desserts. And they are generally excellent. But sometimes I crave a simple down-home treat, like a good chocolaty brownie or, my personal favorite, a chocolate chunk cookie studded with macadamia nuts (cousin of...

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Here’s a simple parfait that combines the flavors of one of my favorite drinks, the Pinã Colada. On the bottom is a layer caramelized fresh pineapple, topped with a rich coconut cream, with a layer of crumbled ginger biscuits in between, adding some texture.

Recipe courtesy of ...

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I ultimately decided to use meyer lemons in a variation of a cake I created for The Cake Book, a genoise cake brushed with sweet ginger syrup and enveloped in a soft lemon-orange mousse. The cake turned out to be delicious, not too tart and not too sweet, with just a hint of spice f...

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Oh, Eggnog! For most of the year I don’t give it a thought, but when those holiday decorations start going up and the Christmas tunes start playing, all of a sudden I begin to crave that thick, rich, boozy treat. And, inevitably, it starts to find its way into my desserts. 


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In honor of Julia Child's birthday, I made a recipe that came from the TV series Baking With Julia. It’s a Nectarine Upside-Down Chiffon Cake, a simple recipe that suited Julia’s taste perfectly. Nothing too over-the-top, just a simple cake made with deliciously ripe nectarines and a layer of almond streusel. <...

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This recipe was graciously shared by Tish Boyle, the editor of Dessert Professional magazine, a trade magazine for the pastry industry. Formerly the editor of Chocolatier and Pastry Art & Design magazines.  Tish is the author of

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To satisfy my immediate need to make something vanilla flavored with the beans, I settled on a Whipped Vanilla Bean Cheesecake, topped with Candied Kumquats, pecan ginger crust and served with a fragrant Blueberry Rosemary Sauce. It’s a no-bake cheesecake with a very light texture, ideal for late spring and summer,...

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Coconut Custard Pie, an American classic. The great thing about this dessert is that it’s so darned easy to make (once you get past the crust, that is). Just whisk together some eggs, sugar, milk and a few other ingredients, and your filling just needs to be poured into the pie crust and baked.


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A rich cheesecake with a whipped cream topping and a chocolate wafer crust. The topping is made by infusing sweetened coconut with heavy cream, straining it, and then whipping it to soft peaks. This step makes this cake extra-coconutty, but it would be equally delicious (and less rich) with plain whipped cream on top...

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My favorite candy bar as a kid was the Almond Joy bar—sweet, sticky coconut topped with almonds and enrobed in milk chocolate. I haven’t had one in years, but I’d probably still love it today. Years ago a pastry chef named David DiFrancesco sent me a recipe for a cake whi...
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