Dessert Recipes

Decadent chocolate mousse cake: a light, airy chocolate cake kissed with orange liqueur and zest, made by folding whipped egg whites into a rich chocolate batter, then frosted with chocolate mousse.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Caramel almond apple pie is a single-crust apple pie with sliced tart apples under a bubbling brown-butter caramel and sliced almond topping. Scratch oil-crust, one hour bake.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Brown sugar cheesecake marbled with chocolate on a pecan cookie crust, crowned with toasted pecan halves and drizzled with caramel. Southern praline indulgence in every bite.

Chocolate chiffon pie in a homemade chocolate pastry shell. Chocolate chips melted with coffee, set with gelatin and whipped egg whites for a mousse-like filling.

Ginger-almond florentines: thin, lacy caramel cookies with crystallized ginger, toasted almonds, and citrus zest, finished with a smooth chocolate coating on the flat side.

This authentic Pastel de Tres Leches soaks a fluffy sponge cake in a rich trio of milks until every forkful melts on your tongue. Crowned with billowy meringue and fresh berries, it's the showstopper your next fiesta needs.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Light, airy drop cookies with cream cheese, coconut, and apricot preserves, finished with an apricot-spiked frosting for tropical sweetness.

Three-layer white chocolate cake with coconut, pecans, and buttermilk topped with a pourable white chocolate frosting. Includes the frosting recipe.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.