Dessert, Baked Good Recipes

Peanut butter granola cookies with brown sugar, peanut butter morsels, and crunchy granola cereal. Chewy, nutty drop cookies that bake in under 10 minutes.

Angel food sheet cake topped with fresh peaches, strawberries, blueberries, and oranges, brushed with a citrus-orange glaze. A light, pretty summer dessert using a boxed cake mix shortcut.

Cranberry torte bundt cake loaded with dates, pecans, and fresh cranberries, soaked in a warm orange juice glaze. A dense, fruity holiday cake that improves overnight in the fridge.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

California ricotta cake: devil's food cake layers brushed with orange liqueur, filled and frosted with sweet ricotta whipped with cream, orange zest, almonds, and chocolate chips.

Frozen mocha sundae pie with an Oreo crust, coffee ice cream blended with homemade chocolate sauce, and Kahlua whipped cream on top. Chopped nuts finish a slice that hits like a sundae but cuts clean.

Banana cream pie with a tempered egg custard, sliced bananas folded in, and fresh whipped cream on top. Old-school diner-style cream pie made from scratch with no boxed mix in sight.

No bake caramel cookies made with butterscotch pudding mix, oats, and evaporated milk. Five ingredients, no oven needed, and ready to eat in 30 minutes flat.

Shortcut oatmeal cookies using yellow cake mix as the base, loaded with oats, raisins, chopped nuts, and cinnamon. Soft, chewy, and foolproof.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

Sugar-free apple pie sweetened entirely by plumped raisins and spiced with cinnamon, ginger, and cloves. A naturally sweet double-crust pie with no added sugar.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.