2,768 desert recipes

We can always find different kinds of bars in stores, why not make your own crispy and chewy bars, this is a easy homemade bar, tasty and handy.

Rolled baklava: walnut, sugar, and cinnamon spiraled inside crisp phyllo, sliced into bite-size pinwheels, baked, and soaked in honey syrup. An easier take on classic baklava, finished with sesame and an apricot glaze.

This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.

Homemade sweet squares, chewy cornstarch-set candy in the style of Turkish delight, flavored with pineapple and cinnamon, dotted with candied fruit, and topped with chocolate candies. A fun treat for kids.

Light, fluffy and delicious cookies are great treats at any occasion.

The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

A most excellent chocolate chip cookie recipes with oats and nutty bits of pecans.

Czech Christmas cookies rolled paper-thin, packed with cinnamon, cloves, ginger, allspice, and nutmeg, sweetened with molasses and brown sugar. Crisp, spicy, and not too sweet.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

These mini cupcakes are super! The chocolate bottom and cream cheese-chocolate filling on top are a delicious combination. They are so easy to be addicted.

Using whole wheat flour and canola oil, let these tasty desserts become more healthy.