Dessert Recipes

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Sturdy gingerbread dough engineered for building. Stiff enough to hold its shape, deeply spiced with cinnamon, ginger, cloves, and nutmeg, ready for cookie houses, churches, and edible structures.

Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Grandma's cinnamon rolls with bread machine dough, a brown sugar-cinnamon-nut filling, and a maple-coffee glaze drizzled on hot. Soft, pillowy, and from scratch.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Hawaiian cake starts with a yellow cake mix base topped with a cream cheese pudding layer, crushed pineapple, chopped nuts, maraschino cherries, and flaked coconut.

Hawaiian cake layered with cream cheese vanilla pudding, crushed pineapple, whipped topping, coconut, walnuts, and maraschino cherries over a yellow cake base. A retro potluck showstopper.

Hazelnut spiral cookies with a buttery shortbread-style dough rolled around toasted ground hazelnuts, sugar, and warm spices. Slice-and-bake elegance.

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.

Honey apple pie with Granny Smith apples in a honey-cream sauce dusted with cinnamon and nutmeg. Open-faced, no top crust, and caramelized to golden perfection.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.