Dessert recipe collection

Peanut butter and jam coffee cake made with Bisquick: tender crumb, marbled jam streaks, ready in under an hour. PB&J in cake form.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.

Pepsi-Cola cake with broiled peanut butter frosting: a Southern sheet cake made with a cup of Pepsi and melted marshmallows in the batter, topped with a bubbling brown sugar peanut butter frosting toasted under the broiler. Retro comfort baking at its most over-the-top.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Practically fat-free York gingerbread bars made with pureed carrots, buttermilk, fresh ginger, and molasses. No butter, no oil. Moist crumb with bright orange zest and a cinnamon-sugar top.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Pumpkin spice cake with buttermilk, canned pumpkin, cinnamon, ginger, allspice, and chopped nuts baked in two 8-inch layers. A moist, warmly spiced autumn cake that pairs with any frosting you like.

Pumpkin apricot cake roll, a tender spiced pumpkin sponge rolled around an apricot filling. A stunning autumn dessert that looks harder than it is.