Dessert, Sweet Recipes

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

No-bake chocolate Grand Marnier truffles made with ground chocolate wafers, almonds, and orange liqueur, rolled in powdered sugar. Elegant, boozy, and better after aging a week.

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!

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

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

Poke hole cake made with a German chocolate cake mix drenched in sweetened condensed milk and hot fudge, topped with whipped topping and crushed Heath bars. The ultimate church potluck dessert.

This is a fun recipe for you to make with your kids, and your kids will love these chocolate coated spiders!!

Cute and tasty. These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries.

This easy to make blueberry cobbler can be a light and fruity dessert in a hot summer day, or having it as a snack is a good idea too.

A delicious cake that everyone wants a second slice.

This pie is the perfect balance of sweet and tart with a lovely lattice crust:)

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.

Soft persimmon cookies studded with whiskey-soaked raisins and chopped walnuts, spiced with clove and nutmeg. A late-fall holiday cookie that uses ripe Hachiya persimmon pulp.