Dessert, Baked Good Recipes

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Three-layer praline creme pumpkin pie with a spiced pumpkin custard, brown sugar pecan streusel topping, and an orange-scented cream cheese whipped topping. A holiday showstopper.

Enhanced prune filling for hamantaschen with chopped raisins, nuts, lemon juice, and nutmeg. A quick upgrade to jarred filling that takes 5 minutes.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Pumpkin pecan crumble pie with a from-scratch pastry crust, classic spiced pumpkin custard, and a buttery brown sugar pecan streusel baked on top for crunch.

Pumpkin spice cake with buttermilk, canned pumpkin, cinnamon, ginger, allspice, and chopped nuts baked in two 8-inch layers. A moist, warmly spiced autumn cake that pairs with any frosting you like.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Whole-grain oatmeal raisin cookies sweetened with honey and a whole ground orange. No butter, no refined sugar, naturally vegan-friendly with cinnamon and nutmeg.

Raspberry chocolate swirl cheesecake on a cocoa-vanilla wafer crust. Two batters marbled together for a dramatic black-and-pink presentation.

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Reva's molasses sugar cookies: chewy, crackle-topped molasses cookies rolled in sugar before baking. Spiced with cinnamon, ginger, and cloves. The old-fashioned holiday cookie your grandma kept in a tin.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.