2,083 dessert recipes

Hidden Jewels are brown sugar bar cookies studded with colorful gumdrops and walnuts, lightened with folded egg whites. A retro candy-filled treat kids love.

Sugar and spice apple nut cake, a one-bowl single-layer cake loaded with chopped fresh apples, warm cinnamon and nutmeg, and crunchy nuts, baked in a square pan.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Peach cake with sliced summer peaches dredged in flour and folded into a thick, oil-based cinnamon batter. Bakes up moist with a tender crumb, finished with a powdered sugar glaze or a dollop of whipped cream.

Rich devil's food layer cake: a deeply dark, old-fashioned two-layer chocolate cake made with melted unsweetened chocolate, brown sugar, and buttermilk-style milk. The birthday cake blueprint.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Orange pecan slice-and-bake cookies with fresh orange zest, orange juice, brown sugar, and chopped pecans. A buttery icebox cookie with bright citrus flavor. Makes 4 dozen.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Soft pumpkin cake cookies with cinnamon, allspice, and nutmeg. Pillowy fall cookies with cake-like texture and warm spice in every bite, ready in 35 minutes.

Pecan-lemon shortbread hearts: buttery food-processor shortbread brightened with fresh lemon zest and toasted pecans, cut into hearts for Valentine's, weddings, or any tea tray that needs charm.

Cream cheese butter cookies topped with fresh strawberry halves. A simple thumbprint-style cookie with a tender, melt-in-your-mouth shortbread base and bright berry on top.