10,000 desert recipes

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Almond marble cake with swirls of cocoa through a light, airy batter made with real almond paste and whipped egg whites. Topped with sliced almonds and baked golden in a loaf pan.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Turtles cheesecake with chopped caramel-pecan chocolates folded into a brown sugar cream cheese filling on a buttery pecan crust. Rich, indulgent, and topped with whole Turtles.

Viennese cookies with pecans, chocolate chips, lemon zest, cloves, and cinnamon in a buttery brown sugar dough. Tiny, crisp drop cookies baked in under 8 minutes.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Slow-baked rice pudding with almonds, coconut, and raisins. Cooked low and slow in milk until thick, creamy, and golden on top. Serve warm or cold.

Easy caramel apple pie: classic apple pie shortcut with store-bought crusts, sweet sliced apples, and a hot drizzle of caramel sauce and pecans straight out of the oven.

A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.

Lizzies are bourbon-soaked fruitcake cookies with golden raisins, candied cherries, citron, and pecans. A classic Southern holiday cookie that freezes beautifully.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.