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All of us love and admire a considerate plated dessert, however generally one thing less complicated is so as. Possibly you are planning a celebration the place friends might want to nosh standing up, or maybe you are placing collectively a picnic and are in search of completely transportable treats. In any case, dessert needn’t be encumbered by forks and spoons. Right here, we have rounded up a choice of candy endings that may simply be eaten by hand. From mini cherry empanadas to candied fruit skewers and toffee-studded brownies, these desserts are certain to thrill served with nothing greater than a serviette.
Cherry Empanadillas
Fry up a batch of those fruity treats, costume them up with a reasonably pink glaze, and serve them heat — they will not be staying in anybody’s hand for lengthy! Use both recent or frozen darkish candy cherries for the filling to get pleasure from them any time of yr.
Pink Velvet Cake Ice Cream Sandwiches
Meals & Wine / Picture by Stacy Allen / Meals Styling by Emily Nabors Corridor / Prop Styling by Tucker Vines
Chef Taffy Elrod sandwiches no-churn cream cheese ice cream between cakey pink velvet cookies for a certain crowd-pleaser that may be ready prematurely.
Cannoli
Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Josh Hoggle
In case you’ve by no means made your personal cannoli, this recipe will rapidly have you ever singing the praises of such an endeavor. The orange-scented mascarpone and ricotta cheese filling is the proper creamy foil for the impossibly crisp, buttery, Masala-laced shells, all accented with chopped chocolate or pistachios.
Pasteis de Nata (Portuguese Custard Tart)
Meals & Wine / Picture by Robby Lozano / Meals Styling by Julian Hensarling
No journey to Portugal is required to get pleasure from these creamy egg pastries, that are baked at a excessive temperature in order that they develop a deep golden brown hue on high whereas sustaining their buttery, flaky texture.
Pistachio Cookie Cups
Meals & Wine / Picture by Morgan Hunt Glaze / Meals Styling by Emily Nabors Corridor / Prop Styling by Josh Hoggle
These bite-sized white chocolate chip pistachio cookie cups from F&W recipe developer Melissa Grey are crammed with wealthy Sicilian pistachio cream and drizzled with darkish chocolate.
Banana Pudding Paletas
Pastry chef Paola Velez turns nostalgic banana pudding right into a festive frozen deal with utilizing all of the basic elements — nutty browned butter, bits of banana, pudding, and crushed vanilla wafers — and adorning with white chocolate sauce and chocolate sprinkles.
Brown Butter Blondies
Morgan Hunt Glaze / Meals Styling by Margaret Monroe Dickey / Prop Styling by Caleb Clark
With their crisp crust and fudge-textured inside, these golden bars are basically brownies with out the cocoa. They derive their butterscotch-like taste from a combo of brown sugar and browned butter.
Salted Caramel S’mores
Improve the quintessential campfire deal with by including a drizzle of salted caramel to s’mores made with crisp do-it-yourself graham crackers — it takes only one wealthy, gooey chunk to know the additional effort is completely value it. These grahams are sweetened with a mixture of brown sugar, molasses, and honey for a deep taste that is unparalleled by any boxed selection.
Tanghulu (Candied Fruit Skewers)
Impress your friends with these skewers of ripe fruit lined evenly in a skinny, clear sugar shell. 2021 F&W Finest New Chef Lucas Sin shares a simplified recipe that sticks to water, sugar, and a little bit bit of sunshine corn syrup fairly than sweet thermometers, parchment paper, and ice baths.
Sbrisolona (Italian Almond Tart) with Roasted Pink Grapes and Champagne Sabayon
Frederick Hardy II / Meals Styling by Ruth Blackburn / Prop Styling by Shell Royster
Italy’s rustic almond tart, whose identify means “crumble cake,” is sort of a large cookie damaged into items — and it is historically eaten together with your fingers. Chef Suzanne Goin serves it alongside seedless pink grapes which can be roasted with salt, sugar, and grapeseed oil to accentuate their taste and texture.
Bourbon Balls
Meals & Wine / Picture by Morgan Hunt Glaze / Meals Styling by Julian Hensaring / Prop Styling by Julia Bayless
Mix chocolate, bourbon, and pecans in 40 minutes with out an oven for this simple, infinitely pop-able deal with that is standard all through the South.
Vanilla Cupcakes
Matt Taylor-Gross / Meals Styling by Debbie Wee
So easy, so scrumptious! This recipe lends itself to any frosting, together with White Buttercream, Cream Cheese, or Chocolate. Think about it your clean slate for each birthday celebration and potluck from right here on out.
Gramercy Tavern Chocolate Chip Cookies
CEDRIC ANGELES
Lest you suppose a single chocolate chip cookie cannot actually be deemed a full-on dessert, these cookies are so massive that they may even be thought of dessert for 2! Totally decadent and delightfully over-the-top, they’re made with brown butter and a trio of darkish, milk, and white chocolate.
Oatmeal Cream Pies
Fred Hardy / Meals Styling by Melissa Grey / Prop Styling by Shell Royster
Chicago chef Sarah Mispagel-Lustbader’s nostalgic, next-level recipe options tender, chewy cookies made with oats, darkish brown sugar, molasses, and toffee bits. A lightweight, creamy vanilla filling is the proper complement. This recipe makes 25 sandwich cookies, so it is best for a crowd.
Chocolate French Crullers with Dried Raspberries and Fudge Glaze
Pastry chef Clarice Lam pipes rounds of cocoa-tinged choux dough and fries them to golden perfection to make her crunchy, ethereal crullers. They’re dipped in a heat fudge glaze so the dried raspberries stick for a sweet-tart topping that is as tasty as it’s stunning.
Cinnamon-Sugar Churros with Cajeta
Claudette Zepeda gives professional suggestions for good churros, a crowd-pleasing dessert match for any celebration — full with a caramel dipping sauce.
Toffee Brownies
heami lee / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CHRISTINE KEELY
For these decadent brownies from late legendary cookbook creator Maida Heater, chocolate-covered sweet bits soften as they bake, including a deeply caramelized taste and crunchy texture to every chunk. Toasted pecans present much more crunch as they steadiness the sweetness and complement the toffee.
Lemon Bars
Kelsey Hansen / Meals Styling by Annie Probst / Prop Styling by Gabe Greco
Recipe developer Tricia Manzanero Stuedeman spoons sweet-tart lemony custard atop a buttery, barely salty shortbread crust for lemon bars filled with shiny, tart taste.
Chocolate-Hazelnut Baklava
Meals & Wine / Picture by Jen Causey / Meals Styling by Julian Hensarling / Prop Styling by Claire Spollen
Hazelnuts, chocolate, cinnamon, and honey make this baklava from Oleana Restaurant in Cambridge, Massachusetts, stand out; it is wealthy and candy sufficient to fulfill you after an enormous meal — with out a fork.
Boozy Bourbon-Pecan Tassies
“These diminutive pecan pie poppers, with the next crust-to-filling ratio, provide the proper chunk,” says cookbook creator Andrea Slonecker. “I spike them with bourbon to each lower by means of and complement the sweetness.”
Beignets
Jennifer Causey / Meals Styling by Emily Nabors Corridor / Prop Styling by Julia Bayless
Beignets are a signature New Orleans candy, and you do not have to be within the Crescent Metropolis to get pleasure from them. These puffy fried treats require simply 40 minutes of lively work time. For a extra indulgent dessert, serve them with a dipping sauce, resembling Bourbon Caramel.
Cherry-Lime Ice Pops
Greg Dupree / Meals Styling by Chelsea Zimmer / Prop Styling by Thom Driver
F&W’s Andee Gosnell channeled inspiration from Savannah, Georgia’s do-it-yourself ice pops, often called thrills, to develop this simple recipe for frozen treats. Make a fast easy syrup to sweeten tart cherry juice and lime juice for a balanced, shiny, and refreshing candy.
Dried Apple Hand Pies
Dried apple slices are rehydrated with spiced cider, recent lemon, and vanilla bean, turning right into a saucy, caramelized autumnal filling for these superbly browned hand pies.
Chocolate-Dipped Florentine Shortbreads
© Dana Gallagher
With a buttery crust, caramelized almond and candied orange topping, and a flourish of bittersweet chocolate, Pierre Hermé’s shortbread-florentine mash-up hits all the appropriate notes.
Almond, Elderflower, and Lime Journey Muffins
William Werner calls his tiny almond treats “gussied-up pound muffins.” Baked in a mini muffin pan, they’re infused with St-Germain in each the batter and the glaze.
Chocolate-Frosted Éclairs
Joanne Chang’s basic éclairs are crammed with vanilla-flecked pastry cream that is been lightened with whipped cream earlier than they’re topped with a slick of bittersweet chocolate glaze.
South Carolina Peach and Blueberry Tartlets
Contemporary peaches and blueberries shine in these miniature tarts. The addition of cornmeal within the pastry offers the crust a little bit of crunchy character.
Mini Black-Backside Cheesecakes
These wealthy and creamy two-bite cheesecake treats are baked atop a chocolate wafer base. No particular tools is required — simply your trusty muffin pan.
