Here’s what you’ll need to make this easy and flavorful fruit crisp (exact quantities and ingredient prep are in the recipe card below):

• Fresh rhubarb – Look for firm, crisp stalks with bright color and no blemishes. (Check out my other recommendations about buying, storing, and using rhubarb.)
• Fresh strawberries – Look for bright red berries with firm flesh and healthy green tops.
• Fresh basil – Brightens the fruit flavors.
• Granulated sugar –Sweetens the filling and balances the tart rhubarb.
• Cornstarch – Thickens the fruit juices into that perfect jamlike consistency.
• Ground cinnamon – Adds a subtle warm note to the filling.
• All-purpose flour – Helps bind the topping ingredients.
• Quick-cooking oats – Create a finer, more tender topping when pulsed in the food processor.
• Light brown sugar – Brings sweetness and a hint of molasses to the crisp topping.
• Kosher or sea salt –Enhances all the flavors.
• Unsalted butter – Cold and cut into pieces, it binds the topping and makes it golden and crisp.
• Vanilla ice cream or whipped cream – Optional for serving, but highly recommended!

Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.

Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. You can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature to serve.

Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.

Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.

I’ve always loved the flavors of pecan pie, and after Thanksgiving one year I was craving an easier way to enjoy those delicious tastes. So, that’s when I created these Chocolate Pecan Pie Bars – a simpler, shareable version of the classic. They were an instant hit with Robert and other testers, and I’m sure they’ll become a favorite in your kitchen, too! Here’s why:

• Deep, complex flavor. The buttery richness of pecans shines through as they bake in a caramel-y batter made with brown sugar, butter, and vanilla – with no corn syrup. Chocolate chips and bourbon take the flavor to the next level.
• Perfect texture. A delightful combination of crunch from the pecans and gooeyness from the filling creates a downright irresistible cookie!
• Well-balanced sweetness. The pie crust base (use my flaky crust recipe, your favorite, or store-bought) balances the sweetness of the topping, giving these cookies a nuanced flavor.
• Big batch, big impact. Depending on how large you cut your cookies, this recipe makes around 4 dozen bars – plenty for gift-giving, larger gatherings, or indulging at home.
• Make-ahead convenience. These bars can be baked up to two months ahead and frozen. They defrost beautifully, tasting just as fresh as the day they were made.
• No special equipment needed. No rolling pins, pie plates, or mixers required – just basic tools and ingredients.

Here’s what you’ll need for these Pecan Pie Bars using pie crust:

• Refrigerated pie dough – Use our Easy Flaky Pie Crust (x2), your favorite recipe, or purchased
• Large eggs
• Light or dark brown sugar – I use light, but dark would work and provide even deeper caramel flavor
• Granulated sugar
• Unbleached all-purpose flour
• Table salt
• Salted butter
• Bourbon – can substitute half and half
• Vanilla extract
• Chopped pecans
• Semi-sweet chocolate chips

Here’s how to create this easy recipe for delicious pecan pie bars:

1. Prep oven and baking pan.
   Preheat oven to 375 degrees. Line a half-sheet ( 10 by 16-inch) pan with parchment paper.
2. Pre-bake crust.
   Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that’s an even layer and covers the bottom and slightly up the sides of the pan (around 1/8 to 1/4 inch high sides). Place back in the refrigerator for 30 minutes. Prick bottom of crust all over with a small fork. Line crust with aluminum foil and fill with pie weights. Bake for 15 minutes. 
3. Brush with egg wash; finish pre-bake.
   In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.
4. Prepare pecan filling – mix dry ingredients.
   In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
5. Mix wet ingredients; add dry ingredients; place on crust.
   In a large bowl, lightly beat remaining 3 eggs. Stir in melted butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over baked crust.
6. Bake; cool.
   Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.

Before we delve into my recipe and tips, I thought it might be helpful to go over a few facts about the keys to a flaky pie crust. It’s really not complicated – it’s all about the fat (butter, shortening, lard) and the flour, and how they interact during the mixing and baking process.
 
Flakiness is achieved when cold fat is cut into the flour, creating small, pea-sized pieces. These chunks of fat remain distinct in the dough and during baking, the fat melts, creating pockets that separate the layers of dough, resulting in flakiness.

 You only need a handful of simple ingredients to create this homemade pie crust recipe (details including quantities are included in the recipe card below):

• All-purpose flour
• Butter
• Shortening
• Table salt
• Ice water

Here’s how you create this easy recipe for pie crust dough:

1. Combine dry ingredients.
   Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse 2 or 3 times to mix.
2. Add fat; blend.
   Add the shortening and butter to the flour mixture and process for 5 to 10 seconds or until the dough is the size of small peas.
3. Add water; blend; test.
   Add 3 tablespoons of cold water and pulse 2 to 3 times. Watch the dough carefully and stop the machine as soon as the dough starts to clump together. It will look rough and lumpy and there may be pieces of shortening. If it looks too dry and crumbly, sprinkle in more water and pulse 1 more time. Do not allow the dough to form a ball on the machine blades as it will be overworked and tough.
   
   Pinch the dough together with your fingers; if the dough holds together, it is done.
4. Form dough into disc; refrigerate.
   Turn dough out onto a piece of plastic wrap. Form the dough into a flat disc around 5 to 6 inches in diameter, wrap with plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Can also be frozen at this point.
5. Prep dough for rolling.
   Take dough out of the refrigerator and let it sit at room temperature for around 5 minutes – this makes it easier to roll.
6. Roll; place in pie plate.
   On a lightly floured work surface, roll dough to an even 1/8-inch thickness and into a 12-inch circle. (See Tip above.) Transfer into an 8 or 9-inch pie plate. Poke the bottom of the crust all over with a small fork.
7. Finish edges; refrigerate.
   Fold over edges and crimp. Refrigerate the pie shell for at least 30 minutes before baking.

After all of my pie experiments, I’ve concluded that pie crusts should be at least partially baked before filling – even pies that you are going to fill and bake. Here’s how to pre-bake this flaky pie crust:

1. Preheat oven to 375 degrees F.
2. After refrigerating pie crust in the pie plate for at least 30 minutes, prick the bottom of the crust with a small fork in several places.
3. Line crust with aluminum foil or parchment paper and fill evenly with pie weights. 
4. Place pie dish on a rimmed baking sheet and bake for 15 minutes (20 minutes if deep dish). Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.

Here are a few pie recipes, both sweet and savory, that I’ve used with this crust:

• Homemade Chiffon Pumpkin Pie
• Chocolate Pecan Pie
• Blueberry Peach Pie
• Rhubarb Pie
• Tortière – Meat and Potato Pie
• Tomato Pie Recipe Southern Style
• Garden Vegetable Quiche

Here’s all you need to make this quick and easy plum dessert (details, including quantities, are included in the recipe card below):

• Frozen puff pastry sheets
• All purpose flour
• Butter
• Ripe but slightly firm plums (any kind) – try to select ones that are approximately the same size
• Granulated (white) sugar
• Fresh mint
• Lemon zest
• Ground cinnamon
• Apricot jam or preserves
• Vanilla ice cream, for serving (optional)

How to Make Plum Tarts

While these delectable Individual Plum Tarts look like they take more effort to make, they don’t. Beautiful and scrumptious, these tarts make for an impressive, easy to prepare recipe. Here’s a video showing how to create these enticing desserts, followed by step-by-step instructions with photos:

Here are a few ideas for varying this recipe:

• Add orange zest (in addition to or in place of the lemon zest).
• Substitute chopped fresh basil for the mint.
• Use currant or other fruit flavored jam in place of apricot.
• Add 1/8 teaspoon ground nutmeg.

I like to serve these tarts at room temperature, topped with a scoop of vanilla, butter pecan or sea salt caramel ice cream.

How do you eat these plum pastries? (Do you cut it?)
I recommend eating these pastries with a knife and fork.

How do you transport individual plum tarts?
If taking these tarts to a pot luck or as a contribution to dinner at another home, cool, leave on the cookie sheets and cover with plastic wrap. Don’t stack them!

Here’s what you’ll need to create an impressive pie with a lattice top:

Tools:

• Pie dish
• Rolling pin
• Pastry wheel (preferably fluted), pizza cutter (also called a pizza wheel),, or large sharp knife
• Optional: a silicone mat

Ingredients:

• 2 pie crusts (I recommend our Easy Flaky Pie Crust), refrigerated
• Prepared pie filling, for 1 pie (I recommend mom’s Rhubarb Pie)
• All-purpose flour (for the rolling surface, to keep the dough from sticking)
• 1 large egg (for the egg wash to brush on top)

You have two options for making your lattice pie crust ahead of when you plan to assemble and bake the pie:

1. Freeze dough.
   Prepare dough for 2 pie crusts but don’t roll; wrap individually in plastic wrap (or place in a freezer-safe zip top baggie) and freeze for up to 2 months. Thaw dough overnight in the refrigerator.
2. Alternatively, weave and freeze.
   Prepare dough for 2 pie crusts, wrap one per the instructions above, and freeze. Weave the second crust, placing the woven crust on a piece of wax paper, on a cookie sheet. Once woven, place in the freezer and, once frozen, wrap well and return to freezer (I put it on a piece of cardboard to free up my cookie sheet). It will last for up to 2 months. Thaw woven crust overnight in the refrigerator.

Why This Recipe Works:

• Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
• Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!). 
• Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
• Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!

To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):

• Fresh ripe, yellow peaches – Use fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
• Granulated sugar – Sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce.
• Navel orange – Orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
• Lemon – Lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
• Coarse kosher or sea salt – Amps up the flavor even more!
• Cornstarch – A small amount of cornstarch thickens the sauce slightly.
• An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

• Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
• More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
• Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
• Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
• Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
• Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

• Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
• Powdered (Confectioners’) sugar
• All-purpose flour

Lemon filling

• Large eggs
• Granulated sugar
• Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
• Baking powder – don’t skip as this is the key to making the filling lighter.
• Table salt

Frosting

• Butter, salted
• Powdered (Confectioners’) sugar
• Whole milk – you can substitute 2% milk
• Vanilla extract

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

1. Combine butter and sugar.
   With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
2. Add flour.
   Add the flour and mix just the mixture starts to form clumps. Don’t overmix. 
3. Press into pan.
   Press dough into the bottom of the prepared baking pan, in an even layer. 
4. Bake.
   Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

1. Combine eggs and sugar.
   Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
2. Add remaining ingredients; blend.
   Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
3. Add to crust.
   Spread the lemon mixture over top of baked crust.
4. Bake.
   Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting.

 D. Frosting

1. Combine ingredients.
    In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
2. Spread on cookies.
   Spread over the top of the cooled bars. Refrigerate for at least one hour. 

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

• For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
• For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

• Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
• Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.
• Sub lemon juice in the frosting. To amp up the lemony flavor even more, substitute fresh lemon juice for the milk in the frosting.

Let me know (in the comments below) if you come up with some other fun modifications!

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

These decadent brownies have a touch of old Hollywood glamour – rumor has it the recipe originated with the legendary Katharine Hepburn herself and was passed down to famed gossip columnist Liz Smith. Once I tasted their intensely fudgy goodness, I knew I’d never need another chocolate brownie recipe – and here’s why:

• Rich, chewy, fudgy brownies that are full of dark chocolate, not-too-sweet goodness.
• Easy to make, with only 15 minutes of prep time.
• No special equipment needed.
• Calls for readily available ingredients that I usually have on hand.
• Flexible – you can add ingredients like chopped toasted nuts, lemon zest, ginger, peanut butter, and more!
• Make ahead – brownies can be prepared, well-wrapped, and either refrigerated or frozen.

While the exact origin is debated, brownies in a form we’d recognize today began appearing in cookbooks and publications in the late 19th century, in the United States. There are several theories about its creation; one popular story suggests it was invented by a chef who forgot to add baking powder to a chocolate cake batter. The result was a dense, fudgy dessert that became an instant hit.
 
Over the years, the brownie has evolved and taken on many variations, from the classic fudgy style to cakey versions and everything in between. This chewy chocolate brownie recipe captures the essence of that legendary mistake, delivering a dense, fudgy experience with rich chocolate flavor without excessive sweetness. If you’re a fan of this style, this recipe is definitely for you!

To make these amazing fudgy chewy chocolate brownies, you’ll need the following ingredients:

• Unsweetened chocolate – You can use any brand you prefer. I’ve made these brownies with Baker’s Chocolate as well as other, more expensive brands and they all work well. You can substitute 1/2 cup unsweetened cocoa powder, too.
• Butter – I prefer to use salted for the extra flavor, but unsalted butter will work, too.
• Granulated sugar
• All-purpose flour
• Vanilla extract
• Eggs
• Salt
• Chopped toasted nuts (walnuts or pecans) – these are optional but add a nice contrasting crunch
• Powdered (confectioners) sugar – a dusting of white sugar on top of the dark brown brownies adds a finishing touch

While this chocolate brownie recipe is delicious as is, you can always add your own personal touch by incorporating different variations and add-ins. Here are a few ideas:

• Use 1/2 cup unsweetened cocoa powder in place of the unsweetened chocolate.
• Stir in 1 tablespoon lemon zest and 3 tablespoons chopped crystallized ginger to the batter (when adding the eggs). When I created this combination, my friends and family insisted I include the recipe in my second cookbook, Fresh Tastes!
• Add 1 teaspoon peppermint extract to the batter (when adding the eggs) and sprinkle crushed peppermint candies on top.
• Swirl spoonfuls of creamy peanut butter (around 1/4 cup) into the batter.
• Drizzle 2 to 3 tablespoons purchased caramel sauce on top of the brownie batter before baking.

I like to serve these brownies with a light dusting of powdered sugar (as called for in the recipe). Here are some additional ideas:

1. Top with a scoop of vanilla or caramel ice cream.
2. Add a drizzle of chocolate sauce.
3. Garnish with fresh berries.

If you have leftovers or want to make a batch ahead of time, you can refrigerate or freeze them:

1. Allow the brownies to cool completely, then cut into squares.
2. Place the brownies in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen brownies overnight in the refrigerator. 

Here’s what sets this Frozen Peppermint Chocolate Cheesecake apart and makes it the perfect dessert for any special occasion, especially for Christmas or Valentine’s Day:

• Perfect fusion of flavors. Indulge in the classic pairing of indulgent chocolate and the invigorating coolness of peppermint.
• Textural delight. Experience a delightful interplay of textures as the creamy cheesecake meets the satisfying crunch of crushed candy canes and chocolate bits.
• Feast for the eyes. Elevate your dessert table with this visually enticing dessert. The dark chocolate crust, pink filling, and vibrant red and white candy cane pieces on top make it a showstopper that’s as delightful to look at as it is to eat.
• Easy to prepare. With straightforward steps, you can create a stunning dessert that will leave your guests thinking you spent hours in the kitchen.
• Make ahead. Prepare this Frozen Chocolate Peppermint Cheesecake when it’s convenient and freeze it for up to one month.

To create this great make-ahead dessert, you’ll need the following ingredients:

• Oreo cookie crumbs. Sometimes you can find these in a box at the grocery store. If not, finely grind around 20 cookies in a food processor. See other substitutions below.
• Butter. Can use salted or unsalted. The butter is used to bind together the cookie crumbs to form the crust.
• Cream cheese. I recommend using the Philadelphia brand.
• Sweetened condensed milk. I recommend using Eagle Brand. It provides extra creaminess without the added moisture in traditional milk, and also adds sweetness, eliminating the need for sugar.
• Crushed hard peppermint candy. I like to use candy canes because they are the easiest to crush. If not available, round peppermint candies can also be used. See directions below on how to crush.
• Mini chocolate chips. These smaller-size chips are more subtle in both taste and texture, adding more chocolate flavor without overpowering the filling.
• Whipping cream. Heavy or regular whipping cream can be used.

Here’s how easy it is to make this impressive no bake dessert:

1. Prepare crust.
   In a medium mixing bowl, stir together cookie crumbs and melted butter. Firmly press into the bottom of either a 9” springform pan or a 9 by 13-inch pan. Wrap with plastic wrap or foil and refrigerate.
2. Combine cream cheese, milk, candy, and chocolate chips.
   Beat softened cream cheese at high speed with an electric mixer until fluffy. Add condensed milk and beat well, stopping to scrape down the sides of the bowl once or twice during the process. Stir in peppermint candy and chocolate chips.
3. Whip cream; add to filling.
   Using an electric mixer, whip the cream in a large bowl until peaks form and fold into the cream cheese mixture until no white streaks remain.
4. Spoon cheesecake batter into crust; freeze.
   Spoon filling into the prepared pan, smoothing the top. Wrap with plastic wrap or aluminum foil and freeze until firm (at least 4 hours, preferably overnight).

Remove cheesecake from the freezer shortly before serving – it melts fairly quickly. Garnish the top with whipped cream piped into stars and/or crushed peppermint candies.

Here are a few garnish and other presentation ideas:

• Pipe whipped cream stars around the rim of the cheesecake and in the middle, then add crushed peppermint on top of the stars.
• Before piping on the whipped cream and adding the crushed peppermint, sprinkle the top with cocoa powder or chocolate cookie crumbs. (photo)
• Add a dollop of whipped cream and a drizzle of dark chocolate sauce to each slice.
• Sprinkle the serving plate (or individual dessert plates) with powdered sugar or cocoa powder.
• Sprinkle the top with chopped toasted pecans.

While our Chocolate Peppermint Cheesecake recipe is delicious and full of flavor as is, you can customize it to suit your tastes. Here are a few ideas:

• Spread a layer of fudge sauce over the top of the frozen cheesecake, then garnish with whipped cream and/or crushed peppermint.
• Substitute ginger snap or graham cracker crumbs for the Oreo cookie crumbs, and sprinkle some over the top of the cheesecake before serving.
• Instead of one large cheesecake, make individual ones in muffin tins. This recipe will make around 16 mini cheesecakes.

Feel free to experiment and get creative with variations to make the Chocolate Peppermint Cheesecake truly your own.

Brandy Alexanders are a classic cocktail that’s been around for years, and is a creamy drink comprised of only three ingredients – equal parts of brandy, crème de cacao, and heavy cream.

As the name indicates, the foundation of this timeless luxurious cocktail is brandy, a distilled spirit derived from grapes or other fermented fruit. Its complex flavor profile, ranging from fruity to floral to spicy, adds depth and character to the drink.

However, rich, velvety crème de cacao, a chocolate liqueur, is really the star ingredient, with its subtle chocolatey undertones. There are two varieties of crème de cacao, dark and white, and either can be used in a Brandy Alexander. – it’s personal preference. Dark crème de cacao provides a deeper, richer chocolate flavor and darker color to the cocktail, while white crème de cacao imparts a bit lighter, more delicate chocolate taste.

The exact origins of the Brandy Alexander are somewhat ambiguous, but most sources point to the early 1900s as its time of creation. While there are various theories surrounding its specific history, it’s widely believed to have become popular in the aftermath of Prohibition, when spirits like brandy became more readily available.

One popular theory attributes the cocktail to New York City bartender Troy Alexander, who was said to have created it at Rector’s restaurant, as a tribute to a successful advertising campaign. The story goes that the drink was named after him, adding “brandy” to the name so it wouldn’t be confused with existing the gin-based cocktail “Alexander.”

For my frozen version of a Brandy Alexander, you’ll need a total of 5 ingredients:

• Vanilla ice cream

• Brandy

• Creme de cacao (white or dark)

• Ice chips (optional)

• Ground or grated nutmeg, for garnish

Type of Ice Cream to Use

Use the best quality vanilla ice cream you can find -it’s a key ingredient. I like Graeter’s Vanilla Bean (I find it in my Kroger grocery store), Haagen-Dazs and Breyers Natural Vanilla brands. Note that Breyers is a softer ice cream and will result in a smoother drink. For a milkshake texture, use a denser ice cream like Graeter’s or Haagan-Dazs.

Best Brandy to Use

Given the limited number of ingredients in this recipe, I think it’s important to use good quality ingredients. However, don’t go buy a top drawer brandy! I like the flavor of cognac (a type of brandy) in brandy alexanders. Select a nice, mid-priced cognac. A widely available, affordable French brand that works well in this recipe is St Remy. It technically isn’t a cognac because it’s from a different region in France, but it’s made by the same process, so it tastes similar.

The only equipment you need to make these dessert cocktails is a blender, and here’s all you have to do:

1. Process ingredients.
   Place ice cream, brandy and creme de cacao in a blender and process until mixed.
2. Add ice (if desired).
   Add ice (if using) and process until smooth.
3. Garnish and serve (or freeze).
   Sprinkle top with ground nutmeg and serve immediately, or place in an airtight container and freeze (won’t freeze hard due to the alcohol).

Put a personal spin on your Frozen Brandy Alexanders with one of these variations:

• Use chocolate or coffee ice cream instead of vanilla.
• Add a splash of vodka for a White Russian-inspired twist.
• Garnish with cocoa powder instead of (or in addition to) grated nutmeg.

I often serve these Frozen Brandy Alexanders as after-dinner drinks, either alongside or following dessert.

To elevate them from boozy milkshakes to sophisticated dessert cocktails, the right presentation is essential. Opting for martini or coupe glasses is a must-have for that timeless, elegant look and feel. The grated nutmeg garnish is another key element, adding a touch of color and texture. It’s a subtle yet impactful addition that elevates the overall presentation and experience.

And, if the texture of your Frozen Brandy Alexanders is more like a boozy milkshake, you may want to serve them with a small spoon or straw.