10,000 desert recipes

Sugarless cake leans on simmered raisins for natural sweetness instead of refined sugar, with oats, cinnamon, and a touch of artificial sweetener. Diabetic-friendly snack cake that still tastes like dessert.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

This buttery and moist Irish style coffee cake is so easy to make, and it always impresses everyone!

Easy tube cake made with yellow cake mix and apricot nectar, soaked with a hot rum-butter glaze for boozy sweetness.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

Triple chocolate oatmeal cookies with cocoa in the dough, semi-sweet chips throughout, and white chocolate dipped edges. Thick, chewy, and built for serious chocolate lovers.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

These cookies actually taste good, unlike many other gluten free recipes!