Dessert recipe collection

Famous Tunnel of Fudge bundt cake with a molten chocolate center that stays soft while the outside bakes firm. Walnuts are essential for the signature fudgy tunnel.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

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.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

No-bake caramel oatmeal cookies made on the stovetop with butterscotch pudding mix, evaporated milk, butter, and quick oats. Drop, cool, eat. No oven required.

Old-fashioned unleavened seed cake with caraway seeds, candied orange peel, mace, and chopped nuts. No baking powder needed, whipped egg whites provide the lift.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.

Vanilla brownies (blondies) made with butter, brown sugar, and vanilla extract with optional chocolate chips. Chewy, buttery bars baked in a sheet pan for easy slicing.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Vermont maple cinnamon swirl cookies: a flaky butter-and-maple pastry rolled around brown sugar cinnamon filling, then sliced and baked. Crisp edges, tender centers, and a real maple glaze on top.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

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.

Victorian jewels, glistening mini fruitcakes: brandy-soaked candied fruit and raisins in a spiced walnut batter, baked as bite-size muffins and glazed with melted jelly so they shine. A jewel-like holiday gift.

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.