Dessert tonight...

I'm serving mine with vanilla ice cream.

Caramel-Apple Crisp

There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp.

8 to 10 servings 

Recipe by Sarah Patterson Scott
Photograph by Tom Schierlitz

March 2009

Ingredients

topping

• 1 1/4 cups all purpose flour
• 10 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced

filling

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored
• Lightly sweetened whipped cream

Preparation

topping

• 
  
  Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

filling

• 
  
  Preheat oven to 375°F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
• 
  
  Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.

Read More http://www.bonappetit.com/recipes/2009/03/caramel_apple_crisp#ixzz10CWbgeja

(X) I've made this food and
    (X) Loved it
    ( ) Thought it was OK
    (X) Would try it again with changes: serve with vanilla ice cream
    ( ) Wouldn't make it again

( ) Haven't made this yet

Lemon Cheese Squares with Fresh Berries

Top these bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

Makes 16

By Lisa Zwirn
Photograph by Yoko Inoue

July 2009
Bon Appetite Magazine

Ingredients

CRUST

• 9 whole graham crackers
• 5 tablespoons butter

FILLING

• 1 8-ounce package cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 teaspoon vanilla extract
• Fresh berries

Preparation

FOR CRUST

• 
  
  
  Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
• 
  
  
  Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

FOR FILLING

• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  
• Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
•  
( ) I've made this food and 

_____( ) Loved it

_____( ) Thought it was OK

_____( ) Would try it again with changes 

_____( ) Wouldn't make it again

( X ) Haven't made this yet

Trail Mix Freezer Cookies

You can bake the cookies to order, straight from the freezer.

MAKES ABOUT 27 THREE-INCH COOKIES

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

Bon Appetit Magazine September 2009

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups old-fashioned oats
• 1/2 cup unsweetened flaked coconut
• 2 cups trail mix, coarsely chopped

Preparation

• Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
• Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. DO AHEAD For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
• Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Nearly all of San Francisco's Candybar chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.

6 SERVINGS

Recipe by Candybar

Photograph by Jose Picayo

September 2009

Ingredients

PEAR SORBET

• 3/4 cup water
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• Pinch of salt
• 3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

SAKE GRANITA

• 1 1/3 cups coarsely filtered sake
• 2 tablespoons water
• 3/4 teaspoon unflavored gelatin

ASIAN PEAR AND GRAPEFRUIT SALAD

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 ruby red grapefruits or white grapefruits
• 2 large unpeeled Asian pears
• Fresh fennel fronds (optional; for garnish)

SPECIAL EQUIPMENT

• Ice cream maker

Preparation

PEAR SORBET

• Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
• Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD Can be made 3 days ahead. Keep frozen.

SAKE GRANITA

• Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.

ASIAN PEAR AND GRAPEFRUIT SALAD

• Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
• Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
• Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD Compote can be made 6 hours ahead. Keep chilled.
• Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Chocolate-Cinnamon Bundt Cake with Mocha Icing

Almost every ingredient in this delicious chocolate cake is a pantry staple, making this a time-saving, budget-friendly dessert that still feeds a crowd. Plus, it keeps well, so even if you do have leftovers, you can enjoy the cake all week.

12 to 16 Servings

• PREP: 20 MIN
• TOTAL: 1 HOUR 35 MIN

Recipe by The Bon Appétit Test Kitchen

September 2009

Ingredients

• 1 cup boiling water
• 1/2 cup natural unsweetened cocoa powder
• 4 teaspoons instant espresso powder, divided
• 2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 1/2 cups (packed) golden brown sugar, divided
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 1/4 cups mini semisweet chocolate chips, divided
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Preparation

• Preheat oven to 350°F. Generously brush 12- to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
• Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
• Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chocolate Desserts Slideshow.

• Nutritional Information

  One serving contains the following:
  Calories (kcal) 412.2
  %Calories from Fat 46.9
  Fat (g) 21.7
  Saturated Fat (g) 5.5
  Cholesterol (mg) 34.0
  Carbohydrates (g) 55.1
  Dietary Fiber (g) 2.1
  Protein (g) 3.4

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato

These "Hawks Bars" are so good, chef-owners Michael Fagnoni and Molly Hawks named them after their restaurant, Hawks in Granite Bay, California. Super-sweet, fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet-chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.

8 SERVINGS

Recipe by Hawks Restaurant

Photograph by Jose Picayo

Bon Appetit Magazine September 2009

Ingredients

CANDIED PECANS

• 1/2 cup sugar
• 1/4 cup water
• 1 cup pecan halves, toasted

BROWNIES

• 1/2 cup (1 stick) unsalted butter
• 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
• 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
• 2 1/2 tablespoons all purpose flour
• 1/8 teaspoon salt
• 1/2 cup plus 1 tablespoon sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract

WHITE-CHOCOLATE CARAMEL

• 3 tablespoons water, divided
• 3/4 teaspoon unflavored gelatin
• 4 1/2 tablespoons sugar
• Pinch of salt
• 6 tablespoons heavy whipping cream
• 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 1 1/2 tablespoons unsalted butter, diced, room temperature

BITTERSWEET-CHOCOLATE GANACHE

• 2/3 cup heavy whipping cream
• 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
• Cacao Nib Gelato

SPECIAL EQUIPMENT

• 8x8x2-inch metal baking pan

Preparation

CANDIED PECANS

• Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

BROWNIES

• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

WHITE-CHOCOLATE CARAMEL

• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

BITTERSWEET-CHOCOLATE GANACHE

• Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 1 3/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet