Dessert Recipes

Diner-style crumb top apple pie with six apples, brown sugar, cinnamon, nutmeg, lemon zest, and a buttery streusel topping baked golden. Serve warm with cheddar or ice cream.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Soft, fudgy chocolate cookies with cocoa and mini chocolate chips, made with cream cheese for an impossibly chewy texture. Just 8 minutes in the oven and you've got 32 eggless cookies.

Double chocolate granita with cocoa, semi-sweet chocolate, and warm spices. Italian-style icy frozen dessert that scrapes into chocolate snowflakes.

Four-layer double-chocolate torte with unsweetened chocolate cake, chocolate filling, and whipped cream frosting in alternating layers. A tall, impressive celebration cake with intense chocolate flavor and a light cream finish.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Rich chocolate cheesecake with two pounds of cream cheese, melted semi-sweet chocolate, sour cream, and a chocolate wafer crust. A dense, fudgy showstopper baked low and slow.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Sugar-free white layer cake made with artificial sweetener, almond extract, and folded egg whites for a light, airy crumb. A diabetic-friendly two-layer cake that's ready to frost.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Festive cocoa cards are large chocolate-molasses cookies cut into rectangles and decorated with frosting to look like greeting cards. A fun holiday baking project for kids and adults.

Fig brownie pudding made with crumbled fig cookies, melted chocolate, chocolate chips, and walnuts baked in sweetened condensed milk. A warm, fudgy dessert served with whipped cream.

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season's best.