Dessert, Baked Good Recipes

Peanut butter granola cookies with raisins, brown sugar, and a chewy-crunchy texture from 2 1/2 cups of granola baked right into the dough. Thick, hearty, and packed with crunch.

A flexible basic vanilla cake template using cake flour, sugar, baking powder, eggs, and your choice of mix-ins. The starting point for chocolate chip, fruit, or layer cakes.

Granny's apple cranberry pie folds tangy cranberry sauce into a spiced apple filling for a ruby-red, sweet-tart twist on classic apple pie, baked in a flaky double crust. A festive holiday favorite.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Inspired by the iconic NY cookie, this elegant black n' white marbled cheesecake recipe tastes as good as it looks.

Cherry pound cake studs a buttery, fine-crumbed Southern-style tube cake with chopped cherries and cherry extract. Classic special-occasion dessert with a tender, rich crumb.

Layered ice cream pie with butterscotch sauce: a graham-walnut crust layered with coffee and vanilla ice cream, topped with warm homemade butterscotch and toasted walnuts.

Hillary Clinton's chocolate chip oatmeal cookies made with shortening for extra chewiness. Rolled oats and semi-sweet chips in a crispy-edged, soft-centered classic from the 1992 cookie contest.

No-bake peanut butter and fudge bars with crispy rice cereal layers sandwiching a rich chocolate fudge center. Double boiler or microwave method included.

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.

Favorite Molasses Apricot Cookies with Icing recipe

Fresh blueberry pie with a tangy sour cream custard binding the berries and a crisp buttered breadcrumb crumble on top. Summer dessert with bright berry flavor and creamy texture.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it's that decadent.

Dark chocolate cheesecake with a velvety, dense crumb and a vanilla cookie crust. Sour cream keeps it tangy and silky, while a low, slow bake gives you a crackless top every time.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.