Comfort Food Dessert Recipes
For a comforting finale to a delicious meal, try one of these heart-warming desserts.
Don't let the comfort food end with the main course. Top off your mealtime with a delicious and comforting dessert that will prove to be the perfect finishing touch.
First up, Rich Chocolate Pudding Pie. Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for the rum.
Try this in a cocktail glass with a shot of chilled dark rum spooned over the top. FYI: Make sure you buy ripe fruit. Papayas yellow as they ripen: Look for full, yellowish skin with slightly soft flesh for the best musky melon flavor. The base of a pineapple should be red-orange in color. Smell it and check for a sweet aroma.
This half-oil, half-butter version yields a crisp, delicate cookie. The cookies can be made in advance and will keep for several days stored in an airtight container.
If your coconut water does not measure 1 cup (8 fluid ounces), add enough tap water so the liquid measures 1 cup. Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in the baking aisle. A cooked Italian-meringue does big-time nutritional pinch-hitting for a high-fat cream-based frosting.
Many folks say banana pudding is best the next day, after the flavors have blended overnight and the cookies have softened. In our classic recipe makeover, roasting the bananas in the peel intensifies the flavor.
These cookies are big with lots of chocolate chips. They're also easy to freeze—just wrap individually in heavy-duty plastic wrap, and store in a zip-top bag.
The cranberry steeping liquid clings to the berries and helps the sugar adhere for the sparkling, jewel-like effect. You can use the liquid drained from the cranberries in cocktails or over ice cream. If you can't find mascarpone cheese, use regular cream cheese.
Vodka keeps the sherbet from freezing rock hard, but it's optional. For a delicious garnish, boil julienne strips of grapefruit rind in simple syrup for 30 minutes; drain and toss in sugar.
Vegetable shortening gives this piecrust—which we've deemed our best ever—a delicious, flaky texture. Be sure to read the nutrition labels and buy a brand with no trans fats though.