Cookthink

Dark Chocolate Ice Cream With Cocoa Nibs

I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? This is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Read more about this recipe at Coconut & Lime.

Meringue Cookies

These meringues are wonderfully light, as meringues should be. Turning the oven off and letting them dry out gradually keeps the centers slightly moist. A 1/4 cup of chocolate chips or nuts folded into the meringue at the end can also be a nice touch.

Beef Consommé

Consommé is a classic french broth - it takes a while to make, but creates a wonderfully rich and clear liquid.

Pear Gelato

Sticking with the natural sweetness of the fruit and just a bit of sugar yields a light ice cream with intense pear flavor. Read more about this recipe at Cook & Eat.

Plum Bars

The bars themselves are really simple -- just a quick shortbread that gets cooked off before the jam goes on, and then cooked again with a grated shortbread topping. The resulting cookies are rich like shortbread, but lighter and more moist. Read more about this recipe at Cook & Eat.

Mushroom And Eggplant Moussaka

Like any casserole or gratin, this dish takes some assembly. The flip side to that is that it can be done ahead of time and can feed a crowd. And although this is a vegetarian moussaka, the mushrooms are so rich and meaty you won't miss the beef.

Parmesan Soufflé

Here's a basic soufflé that celebrates the simplicity of eggs and cheese. It's important to cook the roux for a few minutes to remove its floury taste and give it a nutty flavor. Eat the soufflé soon after it comes out of the oven, and it will be at its fluffiest.

Baked Strawberry Pudding

These puddings are very quick and easy to make, and they taste like warm and moist strawberry clouds. The only drawback is how quickly the deflate, but even once "sunk" they remain light and utterly delicious. Read more about this recipe at Cook & Eat.

Rustic Cherry Pie

Since the dough his hard to work with, if you want to double the recipe, you should make 2 6-inch pies. Read more about this recipe at Cook & Eat.

Ginger-Scented Tapioca Pudding

Soaking tapioca pearls in water before cooking encourages their natural starches to come out, making the pudding creamier. Be sure to let them sit for the full 30 minutes. If your stove’s lowest setting isn’t really, really low, you should probably be by the stove to mother your pudding as it simmers. Read more about this recipe at hogwash.

Easy Apple Tart With Bourbon Whipped Cream

My forte has never been baking desserts, so I always look for easy recipes that I can pull together at the last minute. Pepperidge Farm Puff Pastry is a staple in my freezer and makes an elegant tart crust with minimal work. Read more about this recipe at Steamy Kitchen.

Raspberry And Rhubarb Tart

My very sweet husband made this for me for Valentine's Day. I think next time we make it with fresh berries we will beat a few into the cream mixture to make it pink throughout. I think using frozen raspberries (which tend to leech their color more readily) would have the same effect. Read more about this recipe at Coconut & Lime.