Dessert Recipes

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

Lemon cake mix topped with a sweet ricotta and cinnamon spread that tastes just like cannoli filling. All the Italian bakery flavor with a fraction of the fuss. Dot with cherries for a festive finish.

Buttermilk cake baked over brown sugar and cinnamon-spiced apple halves, then flipped to reveal a sticky caramel apple top. Make-ahead friendly and serves 8.

Surprise your family at the next reunion with this decadent cake everyone will enjoy!

Make sure to sit by the fireplace when enjoying this decadent cake that goes great with a cup hot chocolate.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Spiced Angel-Food Cake with Cran-Apple Topping recipe

Sugar-free raisin Bundt cake made with sweetener and warm spices, boiled with raisins for moisture, perfect for diabetic-friendly desserts.

Sweet potato cheesecake on a buttery graham cracker crust with mashed sweet potatoes, cream cheese, cinnamon, and nutmeg, topped with a vanilla sour cream layer. The holiday dessert that outshines every pie on the table.

Brown sugar apple squares with a buttery crumb base, sour cream batter, cinnamon, and chopped apples. The secret? They taste even better the next day. Makes 12.

Maple leaf pumpkin pie sweetens the spiced pumpkin custard with a half cup of pure maple syrup, then crowns the cooled pie with pastry maple leaves baked separately to a golden brown. A festive Canadian-style holiday dessert.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.