Dessert Recipes

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Spiced pumpkin cookies with cinnamon, nutmeg, allspice and ginger. Soft drop cookies topped with cinnamon sugar baked in 15 minutes.

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.

Orange madeleines with fresh orange zest and juice folded into a classic French sponge batter. Light, shell-shaped cakes dusted with powdered sugar while still warm.

Magic cookie bars layered with graham cracker crumbs, walnuts, chocolate chips, flaked coconut, and sweetened condensed milk. Six ingredients, no mixing, and no special skills for a gooey, chewy bar cookie.

This frozen blackberry souffle is creamy, rich and fruity with the fluffy texture. When you have the first bite, it's going to be difficult to stop going back for more and more...

Caramel fudge cake layers a chocolate cake mix base with melted caramels, sweetened condensed milk, and chopped nuts. A potluck-style sheet cake with a gooey caramel layer baked right inside.

Peanut butter cheesecake squares on a graham cracker crust with chopped peanuts and a chocolate drizzle. A baked bar-style cheesecake thats easy to slice and share.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Chocolate, fudge, souffles... all these delicious things appear in one recipe to satisfy your sweet tooth, may think about making it...

Raspberry-filled apricot cake uses apricot nectar in a doctored yellow cake mix, layered with raspberry jam and apricot whipped frosting. Toasted coconut tops this four-layer stunner.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

Real French chocolate mousse made with semisweet chocolate, egg yolks, butter, cognac, and a splash of strong coffee, lightened with whipped egg whites and unmolded for a classic bistro presentation.