Dessert Recipes

Flourless oatmeal brownies with melted semi-sweet chocolate, quick oats as the binder, and chunky walnuts. A dense fudgy brownie with surprising oat texture and no flour at all.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Painted sugar cookies decorated before baking with egg yolk paint and food coloring. A fun, creative baking project for kids that skips messy icing entirely.

Party date cake is a big-batch chocolate date loaf topped with sugar, chopped nuts, and chocolate chips. Served warm in slices with whipped cream for a crowd-sized dessert.

Creamy pecan pie made with vanilla pudding mix, corn syrup, and evaporated milk for a silky custard filling packed with chopped pecans. Simple and rich.

Peach walnut spice cake with fresh peaches, molasses, cinnamon, and nutmeg baked into a moist snacking cake. A seasonal summer dessert topped with whipped cream and peach slices.

Peachy chocolate cake made without eggs, butter, or milk, layered with fresh sliced peaches. A naturally dairy-free chocolate cake with a tender crumb and bright fruit contrast.

Peanut butter king cake cookies shaped in a ring with a hidden chocolate kiss surprise inside one ball. Frosted with purple, green, and gold icing for Mardi Gras.

Five-minute chocolate peanut butter pie made with instant pudding mix, peanut butter, and milk in a graham cracker shell. Five ingredients, no cooking, ready before dinner ends.

Peanut butter sundae with a warm homemade honey peanut butter sauce over vanilla ice milk, topped with wheat germ. Simple, nostalgic, and lighter than fudge.

Peanut butter and jelly cheesecake with a crunchy oat-peanut crust, chunky peanut butter filling, and a glossy grape jelly topping. Childhood flavors in a grown-up dessert.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.