Dessert Recipes

Rich, churned chocolate mint ice cream made with real mint chocolate chips, heavy cream, and egg yolks. A swirl of melted chocolate ribbon runs through every scoop.

Full of delicious banana flavor, accented with chocolate.

Chocolate rum raisin ice cream made with melted chocolate-covered raisins folded into a creamy custard with rum extract. Five-ingredient homemade ice cream churned the easy way.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Basic yellow cake from scratch with cake flour, almond and vanilla extracts, and the classic creaming method that gives it a tender, fine crumb. The blueprint recipe for layer cakes, cupcakes, and birthday cakes you will use again and again.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Berry coffee cake with a soft, yogurt-tender crumb studded with fresh blueberries, raspberries, or whatever berries you have on hand. A simple square-pan breakfast cake ready in 40 minutes.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

Chocolate egg shortbread thumbprint cookies filled with raspberry jam and topped with a chocolate egg, then drizzled with powdered sugar glaze. A fun Easter baking project kids love.

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.

Fresh garden mint ice cream made with crushed pineapple, real mint leaves steeped in sugar syrup, and a splash of creme de menthe. A cool, herby summer dessert that earns its garden name.

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

This recipe is great for using up any leftover yogurt and over ripe bananas.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.