Dessert recipe collection

Triple layer brownies stack a fudgy pecan brownie base, a vanilla buttercream middle, and a glossy chocolate drizzle on top. Bake-bar territory, made at home.

Gooey, moist and tons of chocolate flavor! It's such an easy way to make a decadent dessert that has chocolate cake, fudge and brownie all in one scoop, which definitely makes everyone give you a big "wow" even you don't have too much baking experience!

A very moist, custardy pumpkin pie spiced with cinnamon, ginger, nutmeg and clove. Lightened up with sugar substitute and skim milk for a lighter slice on the Thanksgiving table.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Peanut butter brownies made in one saucepan, no mixer needed. Brown sugar keeps them chewy, peanut butter makes them rich, and pockets of melted chocolate run throughout. Quick to stir together.

7 Up bundt cake with butter, lemon extract, and a splash of lemon-lime soda for the lightest, most tender pound cake with a buttery, citrus-bright crumb. The Southern church-cookbook classic that earns its reputation.

Almond Brownies: deeply fudgy brownies built on melted chocolate chips with almonds for crunch. Two chocolate hits (melted in batter, folded in whole) for fudgy depth and nutty contrast.

We can always find different kinds of bars in stores, why not make your own crispy and chewy bars, this is a easy homemade bar, tasty and handy.

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

Angel pound cake combines the richness of a butter pound cake with a lighter, more tender crumb. Made with butter, shortening, and a hint of lemon extract, baked in a tube pan for an hour and 15 minutes.

A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather

Apricot brandy pound cake with sour cream, four extracts, and a fragrant boozy crumb. A tall tube-pan cake with a tight golden crust and tender, custardy interior.

Loaded with fruit, protein, grains and nuts. Yummy and chock full of nutrients. Grab n' go power bars.

Banana nut carrot cake squares blend mashed banana, grated carrot, walnuts, and warm cinnamon-clove spice into moist sheet-pan bars sweetened with brown sugar and honey.