10,000 icing recipes

If your sweet tooth is acting up again, make this decadent chocolate mousse that will have you cleaning out the bowl!

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Traditional German lebkuchen: honey-and-molasses spice cookies studded with citron and nuts, finished with a brushed sugar glaze. A heritage Christmas cookie that gets better as it ages.

This rich and delectable sauce is perfect over ice cream, cake or even waffles!

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

Steep fresh grated ginger with cinnamon, cloves, and citrus juices to create a spiced concentrate that's refreshing served over ice or mixed with soda water.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

Stained glass candies are no-bake chocolate log slices studded with colorful mini marshmallows and walnuts. A gorgeous holiday candy that looks like stained glass windows when sliced.

Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe

Warm brownie pudding cake bakes its own fudgy chocolate sauce underneath a soft cake top. Pour boiling water over the batter, don't stir, bake, then spoon out cake and sauce in one go.

Salt-crusted Old English prime rib roasted in a hardened shell of rock salt for an evenly cooked, juicy interior with a Worcestershire-paprika rub. The dramatic centerpiece roast.

A scrumptious dessert made with bread cubes, apples and a bit of cinnamon. Tastes amazing when served with hard sauce or ice cream.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.