A truly great pumpkin pie recipe has to nail three things: a silky, well-spiced filling, a crust that's flaky yet tender, and the kind of irresistible appeal that earns its place on an already crowded Thanksgiving dessert table. This one delivers on all fronts. As one reader put it, "I don't think there are enough words in the English vocabulary to describe just how wonderful this homemade pumpkin pie is."
We're not talking about those fancy, sugar-loaded protein shakes you might see at the gym, but ultrafiltered milk, a type of fortified cow's milk with a higher level of protein. It's usually found right next to the regular milk you might be used to, most commonly under the Fairlife and Lactaid brands, but instead of having 8 grams of protein per cup, it packs a whopping 13 grams per cup.
Among a plethora of different types of apples, using the right varieties is crucial for the very best flavor and texture. Tasting Table chatted with cookbook author Mark Filippelli to get his must-know tips for the tastiest apple fritters and he strongly recommended avoiding overly ripe apples as well as varieties such as Red Delicious or Fuji as their tender texture will not stand up to the cooking process.
This mascarpone cheesecake is rich, creamy, and effortlessly elegant. It's a perfect dessert for special occasions or any time you want to impress. The buttery graham cracker crust holds together beautifully, while the mascarpone adds a luxuriously smooth texture to the filling and a squeeze of fresh lemon juice adds bright flair. A simple sour cream topping ensures the presentation is pristine, while a final sprinkle of crushed graham crackers adds welcome crunch to every bite.
sweet-toothed foodies: This one's for you. Few things are more disheartening than meticulously, laboriously crafting a visually stunning layer cake, only to have those clean layers mangled by a slicing hack job. Under the unforgiving blade, once-clearly-defined layers can crumble and meld into a mess (so much for all your attention to detail). Or, worse, in the excitement and distraction of a gathering, that cake can get miscalculatedly sliced into totally misshapen, different-sized pieces. Luckily, those days are over thanks to one non-traditional slicing technique.
Getting out your best china is a good start, but a photo-worthy dessert relies on getting a clean slice. If you neglect to clean the crumbs and filling off the knife between each cut, these clumps can end up transferring to the next piece. Not only is this visually messy, but the extra bulk on the sides of the knife will prevent it from gliding smoothly through that classic banana cream pie.
There's a lot to be said for a good old Hawaiian sweet roll. They can be used to make delicious French toast, they taste amazing when served alongside any type of barbecue, and they're a downright necessity when it comes to many slider and sandwich recipes. But they can also be used to make delicious no-fuss desserts, and all you have to do is grab a little pie filling and get inventive.
Similar at the core yet varying in nuance, it is no wonder lemon and lime are so interchangeable. Undeniably, they both have that zesty zing that sparkles anything they touch, but in entirely different ways. Whereas lemon's sour taste is still laced with subtle hints of sweetness, lime is sharper and crisper, with a stronger emphasis on citral aroma. If you thought lemon's brightness was mesmerizing, just wait until you taste what lime can do.
Once the carrots are grated and folded into a spiced, moist batter, their skins vanish into the crumb. In the heat of the oven, the ever-so-slightly-fibrous outer layer softens completely, contributing the same sweetness and texture as the rest of the root vegetable. For anyone worried about flavor, the skin's mild earthiness is no match for cinnamon, nutmeg, and brown sugar; it simply disappears into the background.
Transforming traditional pies into pie bars allows for easier slicing and serving while maintaining the beloved flavors, offering a practical solution for gatherings and events.
The secret to wrapping bread correctly is to store it in an air-tight or vacuum-sealed container, where the bread can keep for up to three months. "You could double wrap the bread if you're going into things like a deep freeze just to provide another layer of protection," says Parisi. "Maybe wrap in parchment then plastic wrap."
Panna cotta is very user-friendly, and requires enough gelatin and chill time to ensure a proper set. Following the recipe and allowing plenty of time to chill before serving should make it easy.
Incorporating candy bars into monkey bread is actually quite easy. To add candy bars to each of the little bread pieces that make up the bread, tuck the candy inside and pinch the bread closed around it.
