I took a break from baking today (aside from a batch of oatmeal cookies) to share a roundup of our favorite desserts from 2010. It was a remarkable year for baking, and while I don’t know if I can top it, I’m hopeful 2011 brings more delicious experiments. Here are the highlights from the year.
White Chocolate Coconut Cream Pie — Of all the coconut cream pies I’ve made, this one became my husband’s favorite. It’s richer than a traditional coconut cream pie, but in a very satisfying way.
Pumpkin Cheesecake Brownies — Pumpkin and cheesecake were everywhere this year, and this layered version stood out, earning lots of positive feedback from fellow bakers.
Chocolate Butter Cake — I made many chocolate cakes this summer, and while several were excellent, this one stood out for its dense yet moist crumb. Later in the year I also enjoyed a Woman’s Day variation on Hershey’s Black Magic Cake that I tried and liked.
Italian Cream Cake — A classic I returned to this year after craving its rich texture and coconut-pecan flavor. A friend later shared an Amaretto version, which was also excellent; while the Amaretto cake is a bit flashier, the traditional Italian Cream Cake remains a favorite.
Lemon Pudding Cake — This cake was a delightful surprise. I expected it to be good, but it exceeded my expectations with its bright lemon flavor and tender, pudding-like texture.
Fast Rise Yeast Bread Sticks — A true last-minute lifesaver. I used this recipe more times than I expected, and Fuzz is always happy when these appear at the table.
Texas Sheet Cake — I’ve made this for years and was glad to finally post the recipe. Several readers who’d struggled with grainy icings found success with this version and wrote to say so.
Best Key Lime Pie — Based on Joe’s Stone Crab restaurant recipe, this is arguably the best key lime pie I’ve made. Its bright, tangy filling keeps it among our top desserts.
Sour Cream Scones — These scones were excellent with or without chocolate chips; you can easily swap in fruit if you prefer.
The Best Blueberry Pie — At least according to Todd, this blueberry pie was the best he’d ever had, and it quickly earned a spot as a favorite in our house.
Small German Chocolate Cake — Ideal when you want that classic German chocolate flavor without committing to a three-layer cake. It satisfies the craving in a more compact form.
The Ultimate Black Bottom Cupcake — A delicious hybrid between Magnolia Bakery-style treats and Cook’s Country recipes, these cupcakes were a standout.
Black Bottom Cupcake
Fine Cooking’s Gingerbread Biscotti and Chandra Moskowitz’s Vegan Gingerbread Biscotti tied for the top biscotti spot. Both recipes offered great spice and crunch.
Gingerbread Biscotti
Lake Travis Mud — A take on Rocky Road that includes peanut butter, this no-bake treat became a favorite for its rich, fudgy texture and nostalgic candy-bar flavors.
Lake Travis Mud
Butterscotch Pecan Crinkle Cookies — These cookies were a hit, and I particularly like the way they photograph. The combination of butterscotch and pecans gives them a lovely flavor and texture.
Crinkle Cookies
Honey Bear Brownies — An older recipe that took me a while to embrace because of the honey, but it adds a subtle depth to the brownies without making them taste overtly honeyed. I topped some with Nutella for fun, though they were great on their own.
