Dessert Recipes

A Nice Berry Pie

A Nice Berry Pie

My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often.

Lillet Buttermilk Shakes

Lillet Buttermilk Shakes

Lillet-spiked buttermilk shakes. Just a quick grown-up twist on the classic vanilla milkshake.

No Bake Chocolate Cake

No Bake Chocolate Cake

A no bake chocolate cake I make when I'm feeling particularly lazy and need a crowd-pleaser of a dessert. Good-quality dark chocolate, cream, and whatever you like to infuse the cream - you're set.

Brown Butter Spice Cake

Brown Butter Spice Cake

A cardamom-kissed, brown sugar crusted, squash-battered spice cake. Made with brown butter and a bit of leftover winter squash.

Biscotti al Pistacchio

Biscotti al Pistacchio

Charming little bite-sized, powder-coated pistachio biscotti cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.

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Heidi Swanson
Whole Wheat Oatmeal Chocolate Chip Cookies

Whole Wheat Oatmeal Chocolate Chip Cookies

I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.

Quinoa Cloud Cookies

Quinoa Cloud Cookies

Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.

Chocolate Cherry Brownies

Chocolate Cherry Brownies

Dense, gooey chocolate brownies packed with boozy, port-soaked dried cherries. Made with Muscovado sugar, chocolate chunks, and crème fraiche.

Bittersweet Chocolate Tart

Bittersweet Chocolate Tart

The little black dress of my tart repertoire - bittersweet chocolate with a thin brown sugar crust. The filling is a dark chocolate ganache, the consistency of thick frosting, set off by the crispness of the crust, finished with a dusting of cocoa powder, and a pinch of sea salt.

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