Dessert Recipes

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Cardamom wedding cookies: buttery shortbread balls rolled in powdered sugar with cardamom, citrus zest, and ground almonds. A fragrant twist on traditional Mexican wedding cookies.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

Banana cake sweetened with fruit sweetener instead of refined sugar, with sour cream, chopped nuts, and optional coconut. A naturally sweetened banana cake that bakes in 25 minutes.

Peach and blueberry casserole with fresh fruit topped with a buttery, cinnamon-sugar crumble baked golden. A rustic summer cobbler-style dessert using peak-season peaches and berries.

Caramel chocolate chip cheesecake with an oat-walnut crust, dark brown sugar and corn syrup filling, and chocolate chips scattered on top. Rich, dense, and deeply caramelized.

Pear and ginger cheesecake bakes a granola crust around a filling of simmered pears, crystallized ginger, and a lightened cottage-and-cream-cheese base. A cozy holiday dessert with less heft than classic cheesecake.

No-bake chocolate oatmeal coconut cookies made on the stovetop with cocoa, sugar, margarine, and milk. Drop by spoonful or press into a pan and refrigerate to set.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.