Dessert Recipes

Delicate amaranth crepes filled with bananas or whipped tofu, drizzled with a tangy lemon-honey sauce. Light, elegant breakfast or dessert.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Classic Christmas butter cookies are the rolled and cut sugar cookie that makes the holiday cookie tin special. Tender, lightly sweet, and ready for icing, sprinkles, or sandwich filling.

Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

These delicate desserts are so elegant, ricotta cheese gives the smooth, creamy and light taste and texture, fresh strawberries let the flavor so refreshing and the vanilla sugar adds some nice zing along with some finely grated chocolate pieces on top.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.

Lindy's famous cheesecake from the legendary New York deli features a buttery cookie crust, dense citrus-perfumed filling, and a glossy strawberry topping. The benchmark for classic NYC cheesecake.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.

I love chocolate flavour from I was a kid, this chocolate dipped creams really very yummy, but sure, if eat too much, not very good for keep fit:)

Flourless chocolate roulade filled with vanilla whipped cream and dusted with cocoa. Eight eggs, two kinds of chocolate, and zero flour make this roll intensely rich and tender.

If you like key lime pie, you will definitely like this key lime cake, instead of using whipping cream, we use meringue, it is much lower fat and calories, and the flavour is absolutely delicious!

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.