Dessert Recipes

Lighter banana walnut cake made with egg whites instead of whole eggs, studded with walnuts and raisins. A cinnamon-spiced sheet cake baked in a 9x13 pan.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Authentic German apple cake recipe that will wow your guests. Decoratively topped with apple halves with a light and fluffy crumb, a winning classic German recipe.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

Savory peanut butter and sharp cheddar cookies with a buttery crumble. No sugar needed. These crispy, golden bites are the snack you didn't know you were craving.

Chocolate chip squares made in the microwave with oats, brown sugar, and chopped nuts. Chewy, no-oven-needed bars ready in under 30 minutes.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Fudgy brownie-style cookies packed with mint chocolate chips: melted into the batter for intensity and folded in whole for gooey pockets. Soft centers, set edges, total mint chocolate bliss.

Triple chocolate pie with a from-scratch chocolate crust, airy chocolate chiffon filling with unsweetened chocolate, and grated semi-sweet chocolate on whipped cream. Three chocolates, one show-stopping pie.

Do It Yourself Devil’S Food Cake Mix recipe

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Finnish curd cake (rahkakakku) built on a buttered breadcrumb crust with sieved cottage cheese, cardamom, ginger, and citrus zest folded through a tender flour batter.

French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.

Southern blackberry jam cake with allspice, cinnamon, raisins, and chopped nuts in a buttermilk batter, frosted with cooked caramel icing and pecan halves. A three-layer heritage cake.

Fruit cheddar bars with sharp cheddar pastry crust layered with peach and strawberry preserves under a lattice top. A sweet-savory combo that surprises every time.