Dessert, Corn Recipes

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Glazed chocolate mint cookies: thin, crisp rolled cookies made with melted mint chocolate chips in the dough, then half-dipped in a glossy mint chocolate glaze. Like a homemade Thin Mint.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Topsy-turvy apple pie: a double-crust cinnamon apple pie baked over a brown sugar and pecan layer, then flipped so a glossy praline-pecan top crowns every slice. A clever twist on apple pie.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Boston cream pie made entirely in the microwave, with vanilla rum custard between two yellow cake layers and a glossy chocolate corn syrup glaze drizzling down the sides.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Butterscotch-glazed apples in a crunchy oat crust, topped with whipped cream folded with crushed peanut brittle and orange zest. A no-bake filling pie that's equal parts cozy and fancy.

Caramel shortbread squares with a buttery crumble base and thick, chewy toffee layer made with condensed milk and corn syrup. Chills overnight and inverts for clean slicing.

Peach sundae with vanilla ice cream, cling peach halves, a homemade ginger-walnut sauce, and a splash of Southern Comfort. A grown-up dessert in 15 minutes.

Fat-free cherry cheesecake bars with cinnamon cookie crust, creamy lemon-kissed filling, and glossy cherry topping that tastes like splurging but keeps calories in check.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Three-layer chocolate caramel bars with a fudgy brownie base, gooey pecan caramel topping, and a lacy semi-sweet chocolate drizzle. Makes 54 bars that store beautifully for 10 days. Think homemade turtle candy in cookie bar form.

Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.