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Tag: sweets

  • Best Of Houston® 2025: Best Dessert Service – Houston Press

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    Best Dessert Service: Camaraderie

    Camaraderie proves chef Shawn Gawle didn’t leave his sweet tooth at March, where he was executive pastry chef. The buzzy Heights newcomer splits its personality between a tasting-menu dining room and a laid-back lounge and patio, but both end with show-stopping, whimsical desserts that are almost too pretty to eat (we said almost). Think froyo with stone fruit, granola and olive oil, “Milk & Honey” with beeswax gelato and candied almonds, a miso-butterscotch bombe with toasted buckwheat gelato, and a peachy melba pavlova. Come for dinner, stay for dessert — or skip straight to the sweets with a fancy cocktail in hand.

    608 West 11th 

    camaraderiehtx.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • Where to Find Houston’s Spookiest Halloween Desserts – Houston Press

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    Overview:

    From pan de muerto to monster cannolis, here’s where to find the season’s best sweets.

    This Halloween, skip the tricks and go straight for the treats. Local favorites like Common Bond, Popfancy and URBE are conjuring up everything from festive cakes and cookies to pan de muerto and candy-inspired desserts. Here’s where to find Houston’s sweetest (and spookiest) indulgences this season.

    Buttermilk Baby, 600 North Shepherd

    Scoop up limited-time Halloween treats and cozy new soft serve flavors, including the Graveyard Delight and Monster Mash Dasher, plus a Pumpkin Spice Frappe through November 30.

    Common Bond Bistro & Bakery, multiple locations

    Celebrate Halloween with Common Bond’s limited-time Spooky Candy Bar Cake, a layered vanilla and chocolate cake filled with rich chocolate candy bar filling and finished with silky vanilla buttercream. Available for preorder October 1–27 or in-store from October 1–31 while supplies last. Perfect for parties, gatherings, or a festive family treat.

    El Bolillo Bakery, multiple locations

    Available for preorder through November 2, El Bolillo’s Pan de Muerto makes a festive centerpiece for Día de los Muertos altars and family tables. Other seasonal favorites include pumpkin cream cheese conchas and Champurrado for 12, a rich, chocolatey treat and made with toasted corn flour, piloncillo, cinnamon and anise.

    Ooh La La Sweets, multiple locations

    Treat yourself to bright and colorful Halloween cookies, cupcakes, cake pops and more at this local sweet shop.

    Pizaro’s Pizza, 11177 Katy Freeway, 1000 West Gray

    Pizaro’s is getting spooky with Halloween treats like the Triple Treat Monster Cannolis ($8) – along with the savory Nightmare on Gray Street white pizza ($24 medium/$34 large – through October 31.

    Popfancy, 9393 Bellaire

    The dessert bar has transformed its Fan Cafe into an immersive “Demon Seoul Café,” a K-pop-themed pop-up experience running now through early November. Admission is free, with reservations encouraged, especially on weekends.

    Tiff’s Treats, multiple locations

    Texas’ favorite cookie delivery service has Halloween packages with colorful cookies and add-ons including spooky bite-size treats from Baked by Melissa.

    The Union Kitchen Katy, 9920 Gaston

    On Wednesday, October 29, the Katy location invites guests to a hands-on cupcake decorating class hosted by Cakes by Meagan. Guests will enjoy chef’s lite bites and two glasses of red, white or sangria while creating ghoulishly tasty cupcakes. Tickets are $60 per person for a half-dozen cupcakes, with the option to upgrade to a full dozen for $20 more (plus tax and gratuity). 

    URBE, 1101 Uptown Park

    In celebration of Día de los Muertos, URBE is offering handmade pan de muerto through Sunday, November 2, available at the restaurant on Saturdays or in large to-go orders (placed via URBE’s catering page with two days’ notice). 

    The Waffle Bus, 1835 North Shepherd 

    The Waffle Bus transformed its Heights location into a Halloween wonderland complete with over-the-top decorations and a family-friendly vibe. Stop by for festive treats like the Pumpkin Pie Shake.

    This article appears in Jan 1 – Dec 31, 2025.

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    Brooke Viggiano

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  • I Ate This “Coffee Crunch” Coffee Cake for Breakfast AND Dessert All Week (It’s the Best I’ve Ever Had)

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    Andrea Rivera WawrzynAssociate Food Editor at The Kitchn

    I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

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    Andrea Rivera Wawrzyn

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  • “Dubai Chocolate Mousse” Is the No-Bake Dessert All My Friends Are Making

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    This Dubai Chocolate-inspired mousse is for a luxurious, texture-packed twist on classic chocolate mousse. It layers silky, rich chocolate with a crunchy kataifi-pistachio mixture for a deeply satisfying contrast of flavors and textures. The kataifi mixture alone — buttery, crunchy, and salty-sweet— is reason enough to give it a go. 

    The easy chocolate mousse is foolproof; it leans on chocolate chips (or chopped chocolate) and whipped cream for a silky, stable base. It’s an elegant make-ahead dessert for dinner parties, or a cozy treat to savor alone. Want to mix things up? Try swapping in fudgy halva for the pistachio cream, or topping with rose petals and toasted sesame seeds for a showier finish.

    Key Ingredients in Dubai Chocolate Mousse

    How to Make Dubai Chocolate Mousse

    For more assertive chocolate flavor, use bittersweet chocolate instead. 

    Tips from Our Recipe Tester

    My entire family liked this recipe. It was our first experience tasting Dubai chocolate, and this composed dessert version of the viral social media sensation did not disappoint. The kataifi mixture added a crispy, buttery, nutty foil to the rich and creamy chocolate mousse. The mousse itself had a rich, deeply chocolaty flavor. After chilling for 1 hour, the mousse was light and creamy and just set, and the kataifi mixture was very crispy-crunchy. After chilling overnight, the mousse had turned noticeably firmer, and the kataifi mixture was still crunchy. —Sandra, September 2025

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    Dawn Perry

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  • The No-Bake Pumpkin Dessert You Should Make for Every Fall Gathering (I Dream About It All Year!)

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    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

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    Kelli Foster

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  • The Easy Dessert I Make Every Apple Season (Everyone Says It’s Better Than Pie!)

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    Kristina RazonDeputy Food Editor

    I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.

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    Janette Zepeda

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  • Drink Pink: Where to Dine and Donate in Honor of Breast Cancer Awareness Month in Houston – Houston Press

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    October is Breast Cancer Awareness Month, and Houston’s dining scene is serving up specials for the cause. From pink cocktails to sweet treats, local restaurants and bars are offering specials that help raise funds and awareness for breast cancer research and support.

    Here’s where you can sip, snack and show some love this October:

    Arnaldo Richards’ Pico’s, 3601 Kirby 

    All October, Pico’s is honoring Breast Cancer Awareness Month with its Two Dine for $69 experience. Guests enjoy a specially curated three-course menu for two, featuring authentic Mexican flavors, and $4 from each menu purchased is donated to the University of Texas MD Anderson Cancer Center to support cancer research and patient care. Celebrate with great food and a cause that matters.

    The Audrey Restaurant & Bar, 9595 Six Pines 

    All month long, the “Pink Lady Oyster” special is $4 per oyster, paired with Veuve de Vernay Brut Rosé by the glass ($9) or bottle ($35). A portion of all Pink Lady Oyster sales is donated to the Breast Cancer Research Foundation.

    Azumi, 4444 Westheimer 

    October means $1 from every glass of rosé or rosé sake at Azumi goes directly to local nonprofit The Rose and its work to provide screening and treatment options for both insured and uninsured patients.

    HiFi at The Finn, 712 Main

    All October, HiFi — the vinyl listening cocktail lounge inside The Finn — is raising a glass for a cause with the Rose Warrior cocktail ($10). Made with vodka, fresh lime juice, house-made hibiscus simple syrup, and carbonated hibiscus soda, $2 from each drink is donated to the Susan G. Komen Foundation. 

    J-Bar-M Barbecue, 2201 Leeland 

    All through October, J-Bar-M Barbecue is serving up a pink Texas-sized cinnamon roll in honor of Breast Cancer Awareness Month. A portion of proceeds from the sweet treat will be donated to The Rose – Breast Center of Excellence.

    Kazzan Ramen & Bar, 191 Heights

    Kazzan Ramen & Bar is supporting Breast Cancer Awareness Month with its specialty cocktail, By Any Other Name. Crafted with Nikka Coffey Gin, rose syrup, shikuwasa citrus, liqueur de pamplemousse, sparkling wine and strawberry, $1 from every drink sold benefits The Rose. 

    Kenny & Ziggy’s New York Deli, 2327 Post Oak

    The Houston deli is painting its signature black and white cookies pink this month. $3.95 each, all month long. 

    Little Woodrow’s, multiple locations 

    Throughout October, Little Woodrow’s hosts “Pink Party” nights at all its Greater Houston locations. Expect drink specials (like Pink Whitney lemonade vodka) and fundraising raffles, with the proceeds benefiting The Rose.

    Liberty Kitchen, 963 Bunker Hill, 4224 San Felipe

    This October, Liberty Kitchen is serving up Pink Lady Oysters ($4 each) and Veuve de Vernay Brut Rosé ($9/glass, $35/bottle) as part of a special menu supporting the Breast Cancer Research Foundation. A portion of proceeds from every Pink Lady sale goes directly to life-saving breast cancer research.

    The Spot, 2003 Emancipation

    All October, The Spot is raising a glass for Breast Cancer Awareness Month with its Pink Panther cocktail.

    Tago, 1120 Dennis
    Tago is mixing up pink for a purpose this October with its French Kiss cocktail: Prosecco, Grey Goose, Chambord, lime and pear. For every order, 25 percent of proceeds are donated to The Rose. 

    This article appears in Jan 1 – Dec 31, 2025.

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    Brooke Viggiano

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  • The Persian Almond Treat I Look Forward to Making Every Spring

    The Persian Almond Treat I Look Forward to Making Every Spring

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    They’re simply adorable.
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    Nader Mehravari

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  • My No-Bake “Lemon-Blueberry Delight” Won’t Even Last 10 Minutes This Easter

    My No-Bake “Lemon-Blueberry Delight” Won’t Even Last 10 Minutes This Easter

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    This version packs in four stunning layers (five, if you count the fresh blueberry and lemon zest garnish). Lemony no-bake cheesecake meets the jammy center of blueberry pie, plus a thick layer of dreamy whipped cream and a buttery graham cracker crust. It’s light, creamy, and just sweet enough, with a subtle, sunny lemon flavor. Plus, you won’t need to turn the oven on, and it’s even better when you make it in advance.

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    Kelli Foster

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  • I Made This “Exploding Cocoa” Once and Now I'll Never Go Back to the Box

    I Made This “Exploding Cocoa” Once and Now I'll Never Go Back to the Box

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    So rich! So chocolatey! So fun!
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    Meghan Splawn

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  • The Old-School Chocolate Pudding Dessert I Bring to Every Party

    The Old-School Chocolate Pudding Dessert I Bring to Every Party

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    Built with layers of cake (or brownies), crushed cookies (or toffee), and swoops of whipped cream and pudding, this chocolate trifle recipe is adaptable, easy, and impressive. Here’s how to take a few store-bought ingredients and turn them into a show-stopping dessert.

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    Patty Catalano

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  • The Old-Fashioned Dessert I've Been Making for Over 15 Years

    The Old-Fashioned Dessert I've Been Making for Over 15 Years

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    Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start. 

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    Kelli Foster

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  • My No-Bake Biscoff Cookie Tiramisu Is All You’ll Want for Christmas This Year

    My No-Bake Biscoff Cookie Tiramisu Is All You’ll Want for Christmas This Year

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    It’s unreal.
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    Miro Uskokovic

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  • Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

    Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

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    So easy and delicious.
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    Abi Balingit

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  • 128 Delicious Thanksgiving Desserts Everyone Will Love

    128 Delicious Thanksgiving Desserts Everyone Will Love

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    The Ultimate Thanksgiving Pie Bars

    Everyone will find something to love in these bars. On the bottom you’ve got a buttery gingersnap crust, topped with a layer of rich and creamy pumpkin cheesecake. Next, you’ve got a tart, tangy layer of apples and cranberries, and the whole thing is finished off with a cinnamon-pecan crumble.

    Go to Recipe

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    Kelli Foster

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  • 4-Ingredient “Thanksgiving Dump Cake” Is the Easiest Dessert You’ll Ever Make

    4-Ingredient “Thanksgiving Dump Cake” Is the Easiest Dessert You’ll Ever Make

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    Simply dump canned (whole berry) cranberry sauce and apple pie filling into a baking dish, sprinkle cake mix on top, dot it with , and bake. Everyone at your holiday table will want seconds of the cinnamon-spiced apples and tart cranberries under a buttery crunch of the cobbler-esque topping. Here’s how to make it.  

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    Patty Catalano

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  • Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

    Creamy Grape Salad Will Disappear In Seconds This Thanksgiving

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    Amelia Rampe

    Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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    Amelia Rampe

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  • No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

    No-Bake Caramel Apple Éclair Cake Will Have You Going Back for Seconds

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    Sara Haas

    Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.

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    Sara Haas

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  • Candied Sweet Potatoes Are the Fall Dessert You Never Knew You Needed

    Candied Sweet Potatoes Are the Fall Dessert You Never Knew You Needed

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    Top them on vanilla ice cream. (Just trust us.)
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    Irene Yoo

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  • What’s Actually in Your Canned Pumpkin Purée?

    What’s Actually in Your Canned Pumpkin Purée?

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    What is Pumpkin Purée?

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    Kelli Foster

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