Dessert

In Cedar Park, the Pralines Are Known as “PRAH-leens”

A fifth-generation New Orleans native, Sharon Richardson never imagined leaving Louisiana for Texas, but when Mother Nature strikes with a hurricane, plans change. After evacuating to Austin, with her life turned completely upside down, Sharon said she just did what she knew how to do: cook.Her business started with homemade

Grecia Ramos Whips Up Delightful Desserts for 2M Smokehouse

The San Antonio pastry chef breaks the banana-pudding mold with ube cheesecake, homemade versions of Pop-Tarts, and fruit galettes.

By Daniel Vaughn

Daniel Vaughn

Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.

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Recipe: Texas Citrus Rustic Cake

A Hico chocolatier reminisces on his youth with a not-too-sweet dessert featuring seasonal orange and lemon.

Sweet Potato Crème Brûlée

Sweet potato pie gets an upgrade with this crowd-pleasing dessert (and you get to use a torch!).

Apple to “World-famous” Sweet Potato: Where to Order Thanksgiving Pie in Texas

Preorder your favorite Turkey Day dessert and let these bakeries and pie joints take a slice out of your holiday stress.

Some Tricks, Mostly Treats: You’ll Want to Taste These Halloween Sweets

Bakers are leaning into their dark sides to build spooktacular creations ahead of October 31.

At Popfancy, Houston’s Anime and K-pop Fans Get Their Just Desserts

Pop-culture and popsicle fans come from around the state, often dressed in character, to taste themed treats.

Admit It, You Could Really Use a Rolled Ice Cream Waffle Taco

In Laredo, Chopchop offers a tasty Tejano take on the Thai dessert.

By José R. Ralat

José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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Fresh Mint Panna Cotta With Blackberries

This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.

Truth Barbeque’s Triple Chocolate Cake

Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.

This Fort Worth Dessert Shop Has Perfected the Paleta

Alma’s Paleteria stands out for its emphasis on fresh, natural ingredients.

By José R. Ralat

José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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Recipe: Whole Wheat Summer Fruit Scones

Baker Abby Love shares her recipe, which uses flour from Barton Springs Mill, in Dripping Springs.

Recipe: Pecan Snickerdoodles from “Cooking with Pecans: Texas in a Nutshell”

We launch our new Texas Cookbooks series, which looks at new recipes as well as old favorites from around the state, by revisiting a 1987 gem packed with great finds.

Halloween Blood Orange Cake

From pastry chef Steven Cak, of Olive and June restaurant, in Austin.

Pop-up Cake Shop to Open in Houston

Part of the attraction is the chance to win a replica of the infamous "Armadillo Cake," from Steel Magnolias. 

Lemon Tart with Pine-Nut Crust

Recipe from Cattle Kings Grill,  Houston.

State Fare

Don’t steer clear of the chocolate mousse iceberg from Dacapo’s on the Parkway in Houston.

By Patricia Sharpe

Patricia Sharpe

Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

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Chocolate Mousse Iceberg

Recipe from Lisa Biggerstaff, pastry chef, Dacapo’s on the Parkway, Houston.Mousse9 ounces semisweet chocolate 1 ounces butter, melted 1 pint whipping cream 3 medium eggs 1 1⁄2 teaspoons dark rum 1 tablespoon espresso or strong coffeeMelt chocolate in a double boiler. Melt butter in a pan. Set both aside and

Meringue Clouds

Recipe from Eureka!, 4011 Villanova, Dallas2 egg whites Pinch of salt 3/4 cup sugar 1/2 teaspoon vanilla 1 1/2 pints fresh mixed strawberries and raspberries Sugar to taste Hazelnut or almond flavoringPreheat oven to 250 degrees. Whip egg whites and salt until stiff. Add sugar slowly, whipping until stiff peaks

State Fare

From San Francisco Grill, El Paso

By Patricia Sharpe

Patricia Sharpe

Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

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Key Lime Pie

6 egg yolks 5/8 cup sugar 5 ounces Key lime juice Zest of two limes 32 ounces Rich’s Whip Topping (see below) 1 1/2 packets graham crackers, crushed 3 tablespoons crushed toasted walnuts 1 tablespoon toasted sesame seeds 3 tablespoons sugar 7/8 stick butter, meltedHeat egg yolks, 5/8 cup sugar,

Black-Bottom Pecan Pie

Piecrust1 1/2 cups flour 1/4 teaspoon salt 1/2 cup vegetable shortening 3 to 4 tablespoons cold waterIn mixing bowl, combine flour and salt. Mix in shortening with fingertips until mixture resembles coarse cornmeal. Sprinkle water over mixture one tablespoon at a time, stirring with fork. Form dough into ball and

Tres Leches Cake

This three-milk cake from Cafe Central in El Paso is sweet and moist.

Bouche de Noelle

Cake1 1/3 cups flour 1/8 teaspoon salt 1 1/2 teaspoons baking powder 1/2 pound butter 1 cup sugar 3 eggs 1/2 cup milkPreheat oven to 375 degrees. Line bottom of 16- by 11-inch jelly roll pan with parchment paper. Butter paper and sides of pan. Dust lightly with flour.Sift together

Bill and Rita Clements’ Apple Cake

1 cup cooking oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 4 cups peeled and chopped Granny Smith apples 1 cup chopped pecansPreheat over to 350 degrees. Combine oil and

State Fare

A cake that gets to the heart of the batter from Austin’s Rather Sweet Bakery.

By Patricia Sharpe

Patricia Sharpe

Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

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Crunchy French Toast With Spiced Apples and Coffee Maple Syrup

Recipe from restaurant owner Benjy Levit, Benjy’s, Houston.Coffee Maple Syrup1 cup maple syrup 1/4 cup whole coffee beans, any typePlace syrup and coffee beans in a small nonreactive saucepan and simmer over low heat for a few minutes, then let steep for a couple of hours. Remove beans. (May be

Rhubarb-Berry Sorbet

From Ann Clark, director of La Bonne Cuisine School in Austin.

Bread Pudding Soufflé

Bread Pudding Soufflé With Whiskey Sauce1 cup sugar1/2 cup butter (1 stick), softened5 eggs, beaten1 pint heavy creamDash of cinnamon1 tablespoon vanilla1/4 cup raisins12 slices fresh of stale French bread, each 1 inch thickSoufflé6 eggs, separated1/2 cup granulated sugar1/2 cup confectioners’ sugarWhiskey Sauce1 cup sugar1 cup heavy cream1 cinnamon stick

Cranberry Pudding Tamales with Tequila-Orange Curd

Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs

Date-Nut Chews

3/4 cup flour 1/4 teaspoon salt 2 large eggs 1/2 cup sugar 1/2 cup corn syrup 1/2 teaspoon pure almond extract 1 cup finely chopped dates 1 cup chopped pecans 1/3 cup sifted confectioners’ sugarPreheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with salt

Apple-Cranberry Pie with Cheddar Cheese Crust

Crust1 3/4 cup flour 1 teaspoon salt 2 tablespoons sugar 1 cup finely grated cheddar cheese 1 1/2 sticks chilled butter 2 tablespoons chilled shortening 1/4 cup ice waterIn medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse

Glazed Pecans

1/2 cup water 1/2 cup sugar 2 dried red chiles 1 cup pecan halves 1/4 cup molassesPreheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan. Bring to a boil over high heat. Add pecans and return to a boil. Lower hear and simmer 10 minutes.Drain pecans,

Light Strawberry Cream

Recipe from Light Bites.

Fresh-Peppermint Fudge Brownies

1 1/3 cups margarine 2 cups granulated sugar, sifted 4 large eggs 2 teaspoons vanilla 2 tablespoons honey 1 1/2 cups sifted flour 7/8 cup instant cocoa mix 1 teaspoon each salt and baking powder 2 cups coarsely chopped toasted pecans 2 cups confectioners’ sugar, sifted 7 tablespoons unsalted butter

A Grand Finale

Brownie point.

Jennivine’s Bread Pudding

Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.

Pear and White Chocolate Mousse

3/4 cup sugar Juice of 1/2 lemon 2 pears, peeled, seeded, and quartered 2 packages gelatin powder, soaked in 1/2 cup cold water 9 ounces white chocolate 6 egg yolks 3 ounces dark rum 1 cup heavy cream 4 egg whites Pinch cream of tartarBring sugar, juice, and 1/4 cup

A Grand Finale

Chef Richard Kaplan whips rum and pears into a white-chocolate cloud.

Praline Pecans

A Grand Finale

From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked

Red and Black Summer Fruits

Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989

Cornmeal Madeleines

Recipe from Quick Cuisine: Shellfish Intentions.

Reed Hearon’s Chocolate Sombrero

Chocolate Génoise4 large eggs, at room temperature 1/2 cup each of sugar and flour 1 tablespoon cocoa powder 2 tablespoons unsalted butter, meltedMix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter. Pour into

A Grand Finale

Finishing the hat.

Actuelle Lemon-Lime Tart

Crust2 cups all-purpose flour 10 tablespoons unsalted butter 1/4 cup sugar 3 egg yolks 1 tablepsoon cream 3 drops vanilla extractFilling9 eggs 1 1/2 cup sugar 1 1/2 cup heavy cream Juice and zest of 2 lemons and 2 limes Powdered sugarTo make crust, place flour on work block. Make

Wine-Cream Mousse with Champagne Sabayon

Mousse with Sponge CakeJuice of 1/2 lemon 3/4 to 1 cup white wine 4 egg yolks 1/8 cup sugar 8 pieces gelatin leaves (or 2 packages gelatin), dissolved in 2 to 4 tablespoons warm water 1 quart heavy cream, whipped 1 sponge cake (or enough ladyfingers to line a large

Tarte du Paradis

Vanilla Genoise and Berries6 eggs 1 1/2 cups sugar 1 teaspoon vanilla Pinch salt 1 1/2 cups sifted cake flour 1/2 cup butter, melted 1/4 cup Grand Marnier Raspberry or currant jam Assorted fresh spring berriesBeat first four ingredients together with electric mixer on high until batter falls in ribbon

A Grand Finale

Jackson Hicks elevates the berry.