Dessert Recipes

Gluten-free sesame rice cookies made with tahini, honey, rice flour, and almonds. Nutty, naturally sweetened, and tender with a delicate crumb that melts on the tongue.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Toasted almonds ground to powder blend with beaten egg whites and sugar to create these crisp Italian amaretti cookies where lemon zest and almond extract deliver intense flavor in delicate, airy bites.

Peanut butter balls dipped in melted chocolate get mini M&M irises pressed into the center for spooky Halloween eyeball treats that kids love making and eating.

Enid's classic brownies made with melted unsweetened baking chocolate, butter, and six eggs baked in a sheet pan. Family-recipe square that yields 36 dense, fudgy bars.

Use up your stale croissant to make this delicious pudding!

Fresh strawberry mousse with pureed strawberries, whipped cream, framboise, and a ribbon-stage egg base. A light, elegant French-style molded dessert.

Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.