2,089 desert recipes

A golden, gooey pie with oats and black walnuts in a filling of dark corn syrup, brown sugar, and evaporated milk. Think pecan pie with a heartier, nuttier twist baked in a flaky crust.

A cake mix coffee cake with a coconut cinnamon crumb swirl running through the center and crunchy nut topping, finished with a vanilla glaze. One pan, one hour, zero fuss.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.

Cherry-stuffed cookies wrapped in almond-vanilla dough and dipped in dark or white chocolate. A surprise maraschino cherry hidden inside each one.

Grandma's chocolate rum bundt cake soaked in raspberry-rum glaze and drizzled with melted chocolate and white vanilla icing. A boozy, showstopping dessert made easy with cake mix.

The cookies will keep, their flavor improving, for at least a week.

Buttery thumbprint cookies filled with jelly or preserves and rolled in powdered sugar. A tender shortbread-style cookie with chopped nuts and vanilla.

Hawaiian-inspired apple pie poached in pineapple juice instead of baked. A no-bake filling in a pre-baked crust, topped with whipped cream and chopped macadamia nuts.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.

Citrus-scented oatmeal cookies with a hint of almond, baked until golden and crisp on the edges. Ready in 30 minutes for a simple teatime treat.

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Flourless chocolate almond torte with chopped dates, unsweetened chocolate, and whipped egg whites for a dense, rich cake. Topped with melted chocolate glaze and served with fresh cream.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

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