Dessert Recipes

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Orange chocolate chip cookies made with cream cheese in the dough, fresh orange zest, and semi-sweet chocolate chips. Soft, tangy, and citrusy drop cookies.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Southern Pepsi-Cola chocolate cake with mini marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts.

Pepsi-Cola cake is a fudgy chocolate sheet cake made with real Pepsi, buttermilk, cocoa, and mini marshmallows, topped with a broiled peanut butter and brown sugar frosting studded with chopped peanuts.

Pineapple carrot coffee ring with whole wheat flour, bran, sunflower seeds, raisins, and crushed pineapple bound by yeast and honey. A hearty, nutritious ring loaf for breakfast or brunch.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.

Ribbon cookies with three colorful layers: red rum-flavored, green with chopped nuts, and chocolate, pressed in a loaf pan and sliced thin. A festive holiday cookie for Christmas tins.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

From-scratch banana cream pie with tea-infused pastry cream, a flaky pate brisee crust, and billowy whipped cream. A bakery-level banana pie that's worth every minute of the effort.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.