10,000 desert recipes

Pistachio cake doctored from a white cake mix with pistachio pudding, walnuts, and a tangy cream cheese frosting. The retro green Bundt cake that's been a potluck favorite for decades.

Chive-cheese compound butter made with Roquefort and chopped chives, rolled into a log for easy slicing. A rich, savory butter for steaks, bread, or baked potatoes.

Raspberry cream cheese snowflake pie with a cut-out pastry topper dusted in powdered sugar, layered over a sweetened condensed milk and raspberry filling. A show-stopping holiday pie that looks like winter in dessert form.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Linzer torte builds a press-in almond and clove dough into a tart shell, then crowns with raspberry preserves, fresh berries, sliced almonds, and a powdered sugar dust. Austrian classic from the city of Linz.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Old-fashioned buttermilk pie with a creamy, tangy custard filling and a candy-crackle top. The Southern dessert that turns six pantry ingredients into a slice of church-supper history.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Warm butter sauce with a hint of rum extract, made with just 4 ingredients in 20 minutes. Drizzle over bread pudding, pound cake, pancakes, or warm fruit desserts.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.