Dessert Person

Claire makes homemade cheddar biscuits

Claire attempts making sourdough bread in her outdoor oven

Claire is back at recreating a grocery store staple, Drumsticks

Claire makes a Red Velvet Cake with no artificial food coloring

Claire makes her Rhubarb Shortcake from What's for Dessert

Claire makes the perfect Patty Melt

Claire attempts making Zebra cakes at home

Claire makes Hotdog buns and then heads to the grill for a perfect hotdog

Claire is back to make millionaire’s shortbread

Claire is back trying to recreate a childhood favorite, the cosmic brownie

Claire shows us how to make Carrot cupcakes

Claire answers subscribers questions

Try this Plum Icebox Cake! Made with layers of Biscoff cookies, whipped cream, and tart roasted plums, this recipe creates a light, fruity, and cakey confection with minimal effort. Perfect for a quick and impressive treat! Watch the full video to see how easy it is to make this delightful dessert. Don’t forget to like, comment, and subscribe for more easy recipes!

This ricotta cake bakes into a texture that's hard to describe: eggy and creamy like a custard, but still light and cakey. It's delicious on its own, but makes a wonderful canvas for any fruit preparation. The recipe might seem fussy at first glance, but there's very little equipment needed and comes together quickly.

Join Claire Saffitz as she makes the perfect Zucchini Bread, ideal for summer when zucchini are in season. This lemony olive oil zucchini bread is moist, delicious, and perfect for the entire family.

Claire tries recreating the strawberry shortcake bars

In today’s episode, Claire Saffitz guides you through the perfect late summer dessert: Peach Streusel Slab Pie. This dessert takes peach pie to the next level, with the slab pie format offering a greater surface area for an extra helping of crust and crumble. Get your peaches ready and follow along with this delicious recipe!

Claire makes her easy Melon Parfait from What’s for Dessert

Claire makes Kouign-Amann from Dessert Person

Claire makes a caramel apple skillet crisp

Claire makes a berry cobbler

Claire recreates the Smuckers uncrustables

Claire make a Pumpkin bread inspired by Halloween

In another episode of Dessert People, Claire makes a Caramelized Onion and Potato Galette with Susan Spungen

Claire attempts recreating the McDonald's Apple Pie

In this episode, Claire Saffitz brings her family’s love of pretzels to life, sharing her go-to recipe for the perfect homemade pretzel. From creating a soft, golden crust with just the right amount of crisp to pairing it with a honey mustard sauce, Claire walks you through each step to make a pretzel that’s as irresistible as it is satisfying. Whether you’re a longtime pretzel fan or a first-timer, this recipe promises to elevate your snacking game to bakery-level perfection. Don’t miss it!

In this episode, Claire Saffitz creates her fan-favorite Honeyed Nut & Phyllo Pie, an ideal dessert for the holiday season. This pie, a large-format twist on baklava, owes its deliciousness not just to the honeyed nut filling but also to the phyllo itself, which is layered with Kerrygold butter and sugar, caramelizing beautifully in the oven. The tart’s styling draws inspiration from Pastis Gascon, a traditional apple pie from the Gascony region of France, known for its rustic, folded phyllo. Follow along to make this stunning dessert for a crowd this holiday season!

In this Thanksgiving Special, Claire Saffitz shows you how to create her irresistible Butterscotch Pecan Slab Pie, perfect for the holidays! Using the Made In Baking Slab, Claire brings this mouthwatering dessert to life with the perfect balance of rich butterscotch filling, flaky crust, and crunchy pecans. It’s the ultimate treat—easy to slice, pick up, and enjoy, making it a crowd-pleaser for any gathering. Follow along and learn her secrets to impress your guests this season.

When pears are baked for a long time, the exposed flesh turns dry and grainy, but when insulated between layers of pastry, as in this giant turnover, they turn perfectly juicy and soft. The pears must be precooked though, or they would release too much moisture inside the pastry, so i bathe halves in a sage-infused caramel and roast them just until they’re tender. It’s a true delight to eat the nearly-whole pears inside the flaky turnover, and perfect for your Thanksgiving table

Claire recreates mallomars

Claire makes a Caramelized French toast that is perfect for a crowd

Claire makes her holiday Rugelach cookies from What’s for Dessert

Claire makes donut profiteroles

Claire makes a classic tiramisu

In this special holiday episode of Claire Recreates, Claire Saffitz takes on the beloved Pepperidge Farm Milano Cookies, a holiday favorite that deserves a homemade makeover. Claire is determined to recreate the classic cookie, from baking the perfect buttery, delicate biscuit to making a smooth, decadent chocolate filling. With her signature flair, Claire transforms this iconic treat into a homemade version that’s even more irresistible than the original. If you love reimagined classics and want to impress your guests with a holiday dessert that’s both nostalgic and elevated, this episode is a must-watch. Don’t miss Claire’s delicious twist on the Milano Cookie—perfect for celebrating the season! As we close out 2024, we’re incredibly thankful for everyone who’s supported this channel. Happy Holidays!

After a brief maternity leave, Claire Saffitz is back with her take on the iconic NYC Deli Chopped Cheese – New York’s answer to the Philly Cheesesteak. In this episode, Claire shows you step-by-step how to make homemade hoagie rolls from scratch and transforms your stovetop into a classic NYC deli counter. Learn how to create the ultimate chopped cheese sandwich, packed with flavor and perfect for any sandwich lover. Whether you’re craving a NYC deli-style sandwich or just want to master making fresh hoagie rolls, Claire’s easy-to-follow recipe will guide you every step of the way. Chopped cheese fans, sandwich lovers, and home cooks alike will love this delicious and satisfying take on a beloved classic.

This homemade chicken pot pie is everything you want in a cozy meal—tender chicken thighs, sweet carrots, and a rich, creamy filling, all made even better with Kettle & Fire’s slow-simmered chicken bone broth for extra depth and flavor. A little white wine, fresh herbs, and a dash of Tabasco bring just the right balance of warmth and brightness. The crust—flaky, buttery puff pastry from scratch that turns golden and crisp in the oven. It’s comfort food at its best, perfect for chilly nights or whenever you’re craving something homemade and delicious.

In this episode of Dessert Person, Claire Saffitz walks you through making homemade ravioli from scratch—from mixing and kneading fresh pasta dough to creating a rich and creamy ricotta and Swiss chard filling. Using simple ingredients like egg yolks, olive oil, and all-purpose flour, Claire demonstrates how to achieve a silky, tender pasta that perfectly encases a flavorful filling packed with whole milk ricotta, parmesan, lemon zest, and just a hint of spice.

In today's episode, Claire tackles the Kinder Bueno, attempting to craft the crispy, creamy chocolate bar from scratch-all from a rental kitchen. With limited tools and unfamiliar surroundings, she puts her skills to the test, proving that great recipes can come together anywhere. If you love nostalgic sweets and the thrill of recipe experimentation, this episode is a must-watch!

Today, Claire Saffitz is making a homemade cherry strudel, a classic pastry with delicate, flaky layers and a rich, creamy filling. She walks through each step, from making the perfect strudel dough to crafting a luscious cheese filling and a vibrant cherry filling using sour cherries. Watch as Claire shares her expert tips for achieving that perfect thin, flaky strudel pastry using a bedsheet/ tablecloth technique to stretch the dough-an essential trick for making this European-inspired dessert at home!

These aren't your average rainbow cookies-this is the ultimate bakery-style Rainbow Cookie recipe from Claire Saffitz. Made with almond paste, apricot and raspberry jam, and rich chocolate, these tri-color cookies are soft, flavorful, and iconic. Claire walks you through every step of how to make Italian Rainbow Cookies (also known as Venetian or Tricolore cookies) from scratch-no shortcuts. Perfect for holidays, gifting, or when you're craving a nostalgic bakery treat, these cookies are made by layering vibrant almond cakes with jam and topping with a rich chocolate glaze. If you've ever wondered how to make rainbow cookies that are actually bakery-worthy, you're in the right place.

Discover the magic of Mille Crêpe Cake - a showstopping French dessert made from dozens of thin, delicate crêpes layered with rich, silky diplomat cream. In this video, we follow Claire Saffitz's exact recipe to make the perfect mille crêpe cake from scratch. You'll learn how to make brown butter crêpe batter using ingredients like all-purpose flour, sugar, eggs, whole milk, and a touch of Diamond Crystal kosher salt. Then, we'll guide you through making an ultra-luxurious diplomat cream that combines vanilla-infused pastry cream, softened gelatin, butter, and freshly whipped cream. Whether you're baking for a special occasion or just want to elevate your dessert game, this mille crepe cake is as fun to make as it is impressive to serve. Follow along, grab your ingredients, and try it for yourself — this layered cake is sure to become a favorite!

In this episode of Claire Recreates, Claire Saffitz takes on one of the most iconic Australian snacks of all time — Tim Tams. Known for their rich chocolate coating, creamy filling, and signature crunchy biscuit texture, Tim Tams are a beloved treat across Australia and beyond. Claire attempts to recreate Tim Tams from scratch, using her precise baking techniques and deep understanding of pastry science to reverse-engineer this layered chocolate biscuit sandwich at home. Watch as Claire tests different chocolate biscuit recipes, explores the mechanics of the perfect Tim Tam Slam, and tackles the challenge of replicating a store-bought snack with homemade methods. This episode blends Claire’s signature charm with technical baking as she breaks down how to make homemade Tim Tams, one of the most recognizable Australian treats.

This Brown Butter Chocolate Caramel Tart is rich, buttery, and unforgettable. Join Claire Saffitz, author of Dessert Person, as she walks you through this layered dessert made with a crisp pâte brisée tart shell, deeply flavored salted brown butter caramel, and a glossy chocolate ganache. This tart is perfect for dinner parties, holiday gatherings, or when you want to bake something impressive and delicious.

Claire Saffitz is back with a perfect spring recipe: homemade cavatelli pasta tossed with blanched asparagus, fresh herbs, lemon, and parmesan in a vibrant Pasta Primavera. This fresh, seasonal dish highlights how simple ingredients can become something special when made from scratch. In this episode of Dessert Person, Claire shows how to make homemade ricotta cavatelli using just ricotta, flour, and eggs - no pasta machine required. Paired with spring vegetables like asparagus, chopped leeks, and bright herbs like parsley, chives, and basil, this pasta primavera is light, flavorful, and easy to make at home. Whether you’re craving a vegetarian pasta dish or looking to master your pasta dough skills, this recipe hits all the right notes for spring cooking.

Banana bread just got a major upgrade. Claire Saffitz shares her ultimate Double-Caramelized Banana Bread, made on the Made In Griddle for a deep, golden crust and rich, complex flavor. With caramelized banana halves layered on top and malted milk powder in the batter, this isn't your average loaf... it's Dessert Person perfection. Watch as Claire walks through the tips and techniques that make this banana bread stand out.

In this episode of Claire Recreates, Claire Saffitz takes on Japan's most beloved souvenir treat ... the Tokyo Banana. These soft sponge cakes filled with sweet banana custard are a staple of Japanese train stations, gift shops, and childhood memories. Claire breaks it down step-by-step, making everything from scratch, from the light-as-air sponge cake to the rich banana cream filling. Whether you're a Tokyo Banana superfan or discovering this iconic snack for the first time, follow along as Claire gives this classic the Dessert Person™ treatment.