Dessert Recipes

You heard it right, these brownies are made with black beans, so they are totally gluten free, super moist, and good for you. The additional chocolate chips and walnuts on top add extra deliciousness to these irresistible treats.

These cute wicked cupcakes will definitely impress your kids and the friends, and they are delicious!

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Fresh banana rhubarb pie with sliced bananas and rhubarb baked in a double crust with orange juice, cinnamon, and nutmeg. A sweet-tart tropical twist on classic rhubarb pie.

Apple filling moulded inside buttered bread. A simple preparation of a French style dessert.

Lemon Almond Cheesecake with Biscotti Crust recipe

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Old-fashioned peach pie with sliced fresh peaches, sugar, flour and nutmeg under a hand-woven lattice crust. Baked until the juices bubble through the weave. Serve warm with cream or vanilla ice cream.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Sugar-free diabetic-friendly white layer cake with almond extract, whipped egg whites, and skim milk. Light and fluffy two-layer cake made with artificial sweetener instead of sugar.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.