Dessert Recipes

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.

Buttery colonial poppy seed cake soaked in milk for a tender, nutty crumb. Dusted with powdered sugar, this heritage recipe is simple to bake and hard to resist.

Pineapple cheesecake squares with a creamy baked filling topped with crushed pineapple folded into whipped cream. A make-ahead dessert that cuts into neat bars.

Pumpkin crunch with a spiced pumpkin custard base topped with dry yellow cake mix, chopped pecans, and drizzled melted margarine. A dump cake with a crunchy, buttery top.

These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.

A rich and delicious dessert made with jello, angel food cake and juicy berries.

Bourekakia - Greek honey nut rolls in phyllo dough with cinnamon, orange zest, and a hot honey-lemon syrup. Crispy, buttery pastry spirals soaked in sweet syrup like baklava.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Miniature chocolate peanut butter pies in mini muffin tins. Graham crust, frozen peanut butter filling, and chocolate ganache topping. Make 24 ahead and stash in the freezer for up to a week.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

No-bake strawberry chiffon bars with marshmallows, sweetened condensed milk, and whipped cream folded into strawberry Jello on a graham cracker crust. Fluffy, pink, and ready after a two-hour chill.

This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!

Old-fashioned filled sugar cookies with a cooked raisin and nut filling sandwiched between two thin, almond-scented sugar cookie rounds. A classic heirloom cookie recipe.

Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.