Dessert recipe collection

Bourbon ice cream with sweetened condensed milk and half-and-half churns into a rich Southern-style dessert with warm whiskey notes. A grown-up frozen treat that pours straight from the freezer into the bowl.

Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.

They are buttery, flakey and soft in the inside, but still crispy on the outside. Chocolate chips give the extra yumminess in every bite.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

This is a refreshing and delicious frosting that can be used for frosting cakes, cupcakes, or cookies. The citrus flavor is a winner, adding some sourness and freshness into the sweetness, with the creamy and smooth texture!

Lemon loaf cake with butter, cream cheese, lemon yogurt, and a whisper of ginger, finished with a tart lemon glaze. A bright, dense loaf with bakery-counter softness from yogurt and cream cheese.

Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Lemony and buttery puddings is definitely a win in any occasion.

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

No fuss pecan pie: just six pantry ingredients stirred together and poured into a pie shell. Sticky, gooey, toasty-pecan classic with a perfect set every time. The holiday dessert that bakes itself.

Healthy and tasty muffins, breakfasts or desserts, both are great options.

This recipe makes soft, fat sugar cookies. Great big ones too.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

A great summer time dessert, lots of ripe and sweet plum give the souffles delicious flavor!