Every Wednesday this August, we’re giving you sneak peeks of some of the most gloriously summery recipes in our almost-born cookbook Genius Desserts. (You can order your signed copy now to get your mitts on the rest when the book drops September 4th!)
These are the Wonder Doughs that you can spin off into a million different desserts, give or take. Those are the Magic Potions that you can sprinkle into any cookie or cake for a deeper flavor and extra sparkle. Those guys over there are two very compelling dairy-free chocolate sauces—and that’s no accident.
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Probably because I already love excuses to eat toast (I’m guessing most of you do, too)—for breakfast, dinner, and every snack in between—I got very excited every time I stumbled on a recipe that gave me eye-opening new ways and new permissions to eat it for dessert. And so, in the book there are at least seven ways to turn a loaf of bread into dessert, even a stale, forgotten nub of one.
It is impossible not to love someone who makes toast for you.
Nigel Slater in his memoir, Toast
Perhaps the most obvious benefit, when you’re just making toast for dessert, is that instead of waiting for dough to chill or cake to bake, you can make yourself or your loved ones a pick-me-up pretty much the moment a boost is called for.
But what I also discovered, when I made an ill-planned commitment to bring dessert to a dinner party, is that this mini recipe from Nigel Slater is a real star in that arena, too. You can prepare nothing ahead, pick up a loaf of bread, a pint of cream, and a pint of raspberries on the way to the shindig, and involve your friends in a little light cream-whipping and raspberry-smashing.
If your friends are like my friends, they won’t judge your lack of a fancy tart or layer cake and, instead, they’ll be even more excited to play along—their enthusiasm measured in big, messy, happy bites of cold cream and tart raspberry swirls seeping into hot, crisp toast.
GENIUS DESSERTS SNEAK PEEK!
Nigel Slater’s Raspberry Ripple Sandwich
This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us).
Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."