Dessert Recipes

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.

Apple spice custard cake: a doctored boxed cake mix loaded with fresh apples, then crowned with a tangy sweetened condensed milk and sour cream custard topping. Easy potluck dessert in under an hour.

A big-batch brownie sheet cake made with cocoa, buttermilk, and a hint of cinnamon. The boiled cocoa mixture gives the crumb an intensely fudgy texture. Ice it while warm for a glossy, melt-in finish.

Creamy peanut butter cheesecake pie loaded with Snickers chunks and silky chocolate topping. An indulgent dessert that disappears at potlucks and parties.

Chocolate buttercream icing made with melted bittersweet chocolate, butter, shortening, meringue powder, and powdered sugar. A stable, pipeable frosting for decorating cakes.

Rich chocolate drop cookies with a sour cream batter and glossy chocolate-coffee icing drizzled on top. Old-fashioned bakery-style cookies that melt on your tongue.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Wolfberries are some of the most nutritionally dense superfoods on earth and have been used for thousands of years in Chinese and Tibetan medicine. They contain all the essential amino acids, making them complete proteins. They also have very high concentrations of vitamin C and 21 trace minerals necessary for health.

A tiramisu-inspired strawberry cake: angel food layers soaked in Grand Marnier, filled with cream cheese and fresh berries, frosted in whipped cream, and served with a double strawberry sauce.

Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.