Dessert Recipes

Fruit cocktail cake icing with caramelized sugar, toasted pecans, and shredded coconut. A pourable Southern frosting that soaks into hot cake for a sticky, praline-rich finish.

Rum-scented candy logs made with powdered sugar and cherries, coated in melted caramel and rolled in crunchy pecans. A vintage holiday confection that makes half a dozen logs.

Bring a bit of Italian heritage into your home this Christmas with these scrumptious cookies that contain a hint of orange.

One big single-serve oatmeal peanut butter cookie made with no flour, no eggs, and no butter. A Weight Watcher friendly treat with oats, raisins, and cinnamon that satisfies the craving.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Creepy crawly Halloween chocolate spider cupcakes that are easy to make and a thrill to eat.

Healthy and tasty muffins, breakfasts or desserts, both are great options.

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

No-bake butterscotch haystacks coat corn flakes in melted butterscotch and peanut butter, then fold in mini chocolate chips. Crispy, sweet-salty, and freezer-stable. A 20-minute holiday cookie that needs no oven.

Peanut butter pinwheel candy rolls a creamy peanut butter layer inside a sweet powdered-sugar fondant, then slices it into old-fashioned no-bake candy spirals. Just three ingredients.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Very easy recipe. I substituted peach-mango Kool Aid for the strawberry, and diced a fresh mango for garnish. Delicious and light!

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Fresh banana rhubarb pie with sliced bananas and rhubarb baked in a double crust with orange juice, cinnamon, and nutmeg. A sweet-tart tropical twist on classic rhubarb pie.