Dessert recipe collection

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Ground beef cheese custard casserole with eggs, milk, mustard, shredded cheese, and toasted bread squares on top. Old-school savory custard for weeknight dinner.

Spooky chocolate cookies with pretzel stick legs coated in melted chocolate and sprinkles with candy eyes. These Halloween tarantula treats are fun to make with kids.

Harvey Wallbanger cake made with orange cake mix, Galliano liqueur, vodka, and orange juice, topped with a boozy powdered sugar glaze. A retro cocktail-inspired dessert from the 1970s.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

Let your bread machine make this hazelnut bread for you.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Heath bar brownie sundaes stack fudgy chocolate brownies studded with Heath pieces, toffee-ice-cream, and homemade amber caramel sauce. A full-project dessert worth every dirty bowl.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

Hello Dolly, these quick and easy cookies use only 5 ingredients, all favorites to make these bar like cookies.

Amazingly moist and super chocolaty, these brownies will satisfy your cravings for chocolate, dessert and sweets. You will find these satisfactions all in one bite.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Honey popcorn balls bound with real honey and butter, then baked until deep golden and caramel-crisp. An old-fashioned treat with toasty flavor that keeps for up to two weeks.