10,000 desert recipes

Chocolate Kahlua bundt cake glazed with coffee liqueur and frozen, then served with whipped cream. Rich cocoa flavor with a boozy kick in every slice.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Frozen Kahlua bundt cake with cocoa, coffee, and a Kahlua glaze poured over the warm cake before freezing. Whipped cream icing finishes a make-ahead dinner party showstopper.

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

Santa's Whiskers are festive slice-and-bake cookies with candied cherries and pecans in a buttery dough, rolled in flaked coconut for a snowy, whiskery edge.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

Crisp, melt-on-your-tongue meringue cookies loaded with chocolate chips and chopped pecans. Pop them in the oven, turn off the heat, and let them set overnight. Effortless and addictive.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.

Banana layer cake stacks two tender 8-inch rounds and slathers them in a real banana frosting brightened with lemon juice. Twice the banana, twice the reason to skip the boxed mix.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.