10,000 desert recipes

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping.

Austrian style layered chocolate pecan brownies that are spiked with cream cheese.

German sour cherry chocolate cake: a dense, fudgy chocolate cake crowned with tart pitted cherries that sink into the batter as it bakes. The sharp cherries cut the rich dark chocolate beautifully.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Fudge Cake with Chocolate Sour-Cream Icing recipe

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Kiss cookies tuck a whole chocolate kiss inside a buttery walnut shortbread, baked until just set and rolled in powdered sugar. Crack one open and the melty chocolate middle is the payoff. An easy holiday cookie that keeps for days.

Surprise devil's food cake with hidden beets: a deeply rich, moist chocolate cake with cocoa, buttermilk, and grated beets stirred in for extra tenderness. Kids will never guess.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Four-ingredient low-calorie cookies made with banana, oats, peanut butter, and baking powder. No flour, no sugar, no eggs, no butter. Just mash, mix, and bake.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.