Dessert, Baked Good Recipes

Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Pistachio chip cookies with white vanilla milk chips, brown sugar, and a touch of oats for chew. Buttery, salty-sweet drop cookies studded with crunchy green pistachios in every bite.

Mock apple pie made with peeled, sliced zucchini under a buttery crumb topping. Cinnamon, nutmeg, and lemon juice complete the apple illusion. The pie bakes inside a paper bag for an even, juicy finish.

Old Dominion chocolate pie layers a buttery hand-cut crust with rich unsweetened chocolate custard, cooked low on the stovetop until thick and glossy. A Virginia classic with deep cocoa flavor.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.

Upside-down apple gingerbread with caramelized apples over a dark, molasses-rich gingerbread cake spiced with cinnamon, ginger, and cloves. A warming autumn dessert.

Drop sugar cookies with a soft, crumbly bite from a mix of margarine and oil, two kinds of sugar, and a touch of cream of tartar. No chilling, no rolling, just scoop and bake.

San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Double chocolate drop cookies with melted unsweetened chocolate in the batter, semi-sweet chips throughout, and a from-scratch chocolate frosting on top.

Classic rolled sugar cookies with a buttery, tender dough that holds its shape when cut with pumpkin, leaf, or any seasonal cookie cutter. Sprinkle with sugar or frost after baking.

Fudge brownie pie baked crustless in a pie pan with unsweetened chocolate, butter, and pecans. Dense, fudgy, and rich with just six main ingredients.