Dessert Recipes

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

Buttermilk cinnamon coffee cake with a brown sugar-cinnamon swirl, made with a blend of white and whole wheat flour. Tender, lightly spiced, and not overly sweet.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Eggless chocolate banana snack cake with mashed ripe banana, cocoa, brown sugar, and a vinegar-baking soda lift. Topped with melted chocolate chips. A no-egg, no-dairy 8-inch square cake.

Frosted orange cookies made with mandarin oranges baked into the dough, topped with an orange syrup glaze and fresh orange zest. Soft, fruity, and loaded with raisins and nuts.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

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.

Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.

Macadamia rum mousse pie folds dark rum, gelatin-set zabaglione, and toasted macadamia nuts into airy whipped cream over a buttery cinnamon-macadamia crumb crust. A dinner-party showpiece.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Raspberry pecan thumbprint cookies spiced with cinnamon and allspice, filled with seedless raspberry jam and topped with chopped pecans. Better the next day.

Rich devil's food layer cake: a deeply dark, old-fashioned two-layer chocolate cake made with melted unsweetened chocolate, brown sugar, and buttermilk-style milk. The birthday cake blueprint.