3,486 desert recipes

Chocolate heart sandwich cookies with almond extract, pink buttercream frosting, and a peek-through cutout center. A Valentine's Day baking project with show-stopping results.

Traditional New Mexican biscochitos made with lard, egg yolks, anise, and vanilla. Rolled, cut into shapes, and baked until tender. New Mexico's official state cookie and a holiday staple.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Flourless chocolate cake with a full pound of butter, 20 ounces of dark chocolate, 10 eggs, and Grand Marnier. Baked low and slow for 3 hours into pure fudge.

Diabetic-friendly Black Forest bars made with just three ingredients: no-sugar chocolate cake mix, sour cherries, and sugar substitute. Quick, simple, and guilt-free.

Satisfy your kids sweet tooth with these scrumptious snacks made with coconut.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Blueberry puffs baked in individual custard cups with lemon-kissed berries on the bottom and a light cake batter on top. Turned out upside down for a warm, fruity dessert.

Rum chocolate mousse folds melted semi-sweet chocolate, rum syrup, beaten egg whites, and whipped cream into a light, boozy three-ingredient dessert. Chilled in sherbet glasses for an elegant finish.

Three-ingredient cheese crumb topping made with sharp cheddar, butter, and bread crumbs. A quick, savory sprinkle for casseroles, gratins, and baked vegetables.

Iced blackberry yogurt swirls seedless blackberry puree with honey, brown sugar, banana, plain yogurt, and a beaten egg white into a light frozen dessert. A no-churn frozen yogurt for hot afternoons.

A traditional Welsh double-crust rhubarb tart with spiced lard pastry scented with cinnamon and mixed spice. Dead simple, properly old-fashioned, and adaptable to any seasonal fruit.

Tamora pudding made from blended papaya, fresh pineapple chunks, and orange juice, chilled until firm. A three-ingredient tropical fruit pudding with no dairy, no sugar, and no cooking required.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.