Dessert Recipes

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

This Delicious Carob Cake Is Delightful And Fun To Make!!! Made For All Those Who Can't Or Don't Eat Chocolate!! Dark Cake Mixture With It's Nice Creamy Icing Is Great For Vegetarians!..Well Friends..his Cake Was For Seneca!! and his brother Jose. Since Seneca Wasn't Home On Their Birthdays!! ...8 Years apart, but Same Birthday!! ...They Are Doing It Today!! ...They Didn't Want Candles ... Just Moms Messy Icing Carob Cake!! Their Names In The Icing... Save The Candles Moms!!

No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!

Fresh strawberries make this nice and tasty tart. Perfect for two people. Light and flaky crust. Enjoy strawberry season.

Vintage stuffed date drops from the 1950s: pecan-stuffed dates dipped in sour cream cookie batter, baked into tender little drops, and finished with a browned-butter golden glaze.

Classic oatmeal raisin cookies with pecans and cinnamon. The secret is soaking raisins in beaten eggs and vanilla for an hour, producing plump fruit and extra-chewy cookies.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Italian almond butter cookies rolled in powdered sugar, made with just 5 ingredients and no eggs. Tender, crumbly, and nutty with a snowball-style coating.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Banana pineapple pecan cake (Southern hummingbird-style) with crushed pineapple folded right into the batter, finished with a pineapple buttercream. Moist, fruity, and a potluck winner.

Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.

Old-fashioned mace cake baked in a bundt pan with butter, five eggs, and a full teaspoon of mace for a warm, nutmeg-like flavor. Simple and elegant.

Oat bran raisin cookies with rolled oats, brown sugar, walnuts, and the option to swap raisins for chocolate chips. A hearty, fiber-rich drop cookie with a chewy texture.

Scottish shortbread fingers with the secret cornstarch swap for an ultra-tender, melt-in-the-mouth crumb. A four-ingredient traditional biscuit from Edinburgh tea-room tradition.

Peanut Butter Ho Ho Cake with a devil's food cake base, fluffy whipped peanut butter filling, and pourable chocolate frosting. A nostalgic, no-fuss dessert that starts with a cake mix.

Heritage sourdough dried apple cake rolled with spiced fruit and baked in a bubbling brown sugar-cinnamon syrup. This pioneer-style recipe turns pantry staples into a sticky, fragrant dessert that feeds a crowd.