Black & White Cookies

Ina Garten’s black and white cookies fall somewhere between cookies and cake where the solid fondant icing of the dessert gives way to a cake-like interior.

It's this surprise interior, as well as the chocolate and vanilla icing, that makes Garten love these pocket-sized cakes so much. She calls them "modern comfort food at its best."

Brownies

With three tablespoons of instant coffee granules enhancing the melted chocolate, it's easy to see why Garten describes her outrageous brownies as “soul-satisfying.”

Additionally, the higher chocolate-to-flour ratio, 12 ounces of chocolate chips, and three cups of chopped walnuts make the brownies incredibly fudgy and delicious.

Lemon Mousse

Garten’s lemon mousse is incredibly light because the chef gently folds the egg whites into the mousse mixture so that the air in them doesn't deflate.

Lemon zest, lemon juice, and half a cup of lemon curd fill the mousse with lemon flavor. Fluffy whipped cream and sliced lemons as garnish enhance the dish as well.

Beatty's Chocolate Cake

This cake is covered in chocolate buttercream icing and features a spongy, coffee-infused interior made using quality cocoa powder and freshly-brewed coffee.

Garten creates a crème anglaise for the cake to lounge upon but doesn't make sauce from scratch. She just melts some vanilla ice cream and serves it as a sauce under the cake.

Pumpkin Flan

Garten’s pumpkin flan with maple caramel puts a Thanksgiving spin on the dessert. In fact, a few key ingredients make this dessert stand out.

The Italian mascarpone cheese brings a velvety richness to the flan's flavor profile, one that's even further enhanced by the addition of pure maple extract and pumpkin puree.