Dessert, Baked Good Recipes

Hickory nut cake is an old-fashioned American layer cake with chopped hickory nuts, maraschino cherries, and a hint of unsweetened chocolate, finished with a fluffy almond-vanilla buttercream frosting.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.

Rich chocolate pumpkin mini bundt cakes with warm pumpkin pie spice, topped with an orange-tinted brown sugar frosting and cookie stems. Adorable fall treats that taste as good as they look.

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

No-bake gianduja truffle cake with a praline and pirouette cookie base, topped with bittersweet chocolate mousse, dusted in dark cocoa. A restaurant-quality dessert.

Soft vanilla buttermilk cookies rolled in sparkly red and white sugar for a festive holiday crinkle cookie. Made with melted vanilla baking bar for a rich, melt-in-your-mouth texture.

Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.

Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Luscious lemon pie folds tangy sour cream into a stovetop lemon custard for a creamier, less puckery filling than classic meringue pies. Topped with whipped cream in a baked shell.