Dessert Recipes

Dairy Hollow House almond pie with browned butter, corn syrup, honey, almond extract, and toasted almonds. Like pecan pie's nutty, elegant cousin.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

French apple honey pie built on a honey-spiked applesauce base, layered with Granny Smith slices in concentric rings, and finished with a glossy apricot glaze. Patisserie elegance with no top crust required.

Try making the French version of apple pie today that's both scrumptious and healthy for you.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Whole wheat funnel cakes sweetened with honey and fried in a cast-iron skillet. Spiral the batter by hand for that authentic fair-style crunch at home.

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

British-style honey lemon cheesecake with curd cheese, sultanas, and a lattice pastry top baked in a shortcrust flan case. A light, European cheesecake with no refined sugar.

Honey almond tartlets with a flaky sour cream pastry shell, cream cheese and honey filling, toasted almonds, and fresh strawberries on top. An elegant make-ahead dessert.

Soft honey carrot cookies with shredded carrots, nutmeg, and real honey for natural sweetness. Shaped into 1-inch balls for a tender, cake-like bite.

Chewy honey date cookies with chopped nuts, baked in a sheet pan, cut into strips, and rolled in powdered sugar. No butter needed, just honey, eggs, and dates.

Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.

Honey lemon soaked cake baked in a tube pan, pierced while warm, and drenched with a hot honey-lemon syrup. Finished with a dusting of powdered sugar.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.