Dessert Recipes

Almond crisp bars with rolled oats, coconut, and toasted almond pieces in a buttery brown sugar base. Six ingredients pressed into a pan, baked, and cut while warm into chewy-crisp squares.

Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Rum raisin bundt cake made with ripe bananas, dark rum, walnuts, and allspice. A moist, no-fuss batter baked in a fluted tube pan and dusted with powdered sugar.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Toasted coconut cookies with oats, walnuts, and flaked coconut baked until golden brown. A chewy drop cookie with nutty, tropical flavor from toasted coconut and toasted walnuts in every bite.

Chewy oatmeal chocolate chip cookies with brown sugar and nuts create the ultimate bakery-style treat that you can bake soft or crispy based on your preference.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Soft applesauce spice drop cookies with cold coffee, cinnamon, nutmeg, cloves, raisins, and nuts. One batch makes 7 dozen with just a 7-minute bake time - a holiday baking staple.

Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Sour cream chocolate layer cake with a tangy, moist crumb and a rich sour cream chocolate frosting. Old-school bakery flavor from a one-bowl batter.