10,000 desert recipes

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

Four-layer butterscotch cheesecake with a buttery pecan shortbread crust, fluffy cream cheese filling, butterscotch pudding, and fresh whipped cream. No-bake filling makes this a stress-free showstopper.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

No-bake summer cake with angel food cake suspended in strawberry gelatin and fruit cocktail, chilled in a fluted mold. A retro dessert that's refreshing and light.

Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.

Retro sheet cake soaked with crushed pineapple frosting and topped with coconut, mandarin oranges, and cherries. A potluck favorite that's easy, colorful, and gone in minutes.

Harvest apple pie with a rolled oat crust that bakes up flakier and toastier than the standard double crust. Cinnamon and nutmeg apples bubble underneath while the lattice top turns deep gold.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

A big-batch brownie sheet cake made with cocoa, buttermilk, and a hint of cinnamon. The boiled cocoa mixture gives the crumb an intensely fudgy texture. Ice it while warm for a glossy, melt-in finish.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.

Light and airy fruit whip dessert made with fruit cocktail, orange gelatin, and whipped egg whites. A no-bake retro treat with bright citrus flavor and a creamy, mousse-like texture.

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.