Sweet recipe collection

Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!

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This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

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Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

Classic pecan pralines, the New Orleans candy with toasted pecans suspended in a creamy brown sugar candy. Six ingredients, no nuts skipped, classic Cajun holiday treat.

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Cream cheese shortbread cookies crowned with a fresh strawberry half. Buttery, tender rounds with a jammy ruby center that bakes right into the dough. Pretty enough for tea, easy enough for a weeknight.

Traditional Scottish shortbread with all-purpose and rice flours, butter, and a mix of white and brown sugars. Buttery, sandy-textured cookie scored into wedges and baked golden.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

This cake is light and airy with a creamy coconut buttercream filling and delicate meringue frosting. Sooo good!