Dessert recipe collection

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

This layer cake brings together the sweet and tender flavors of bananas with the rich and nutty taste of toasted walnuts, all layered together in a moist and delicious cake. This heavenly creation is perfect for those who love the combination of fruit and nuts, and it's a great way to use up those overripe bananas sitting on your counter.

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

A simple chocolate mousse with melted chocolate chips, whipped egg whites, yolks, and whipped topping folded together. Optional marbled finish gives it a streaked, gourmet look.

Better Than Sex Cake is a rich Bundt cake made with yellow cake mix, vanilla pudding, sour cream, chocolate chips, grated German chocolate, and pecans.

Bienenstich (Bee Sting Cake), a classic German yeast cake with a caramelized almond topping and vanilla pudding filling. A bakery favorite made at home.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

Italian biscotti with candied cherries, chopped nuts, and a hint of star anise. Twice-baked for that signature dry crackly snap, perfect for dunking in coffee, espresso, or vin santo.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Black chocolate sponge cake: deep dark chocolate sheet cake with boiling-water batter trick, topped with creamy peanut butter frosting. Old-fashioned chocolate-peanut butter combo.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.