Dessert Recipes

Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.

Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.

Foolproof chocolate mousse made with just two ingredients: instant chocolate pudding folded into whipped cream. A 5-minute no-bake dessert that's light, fluffy, and impossible to mess up.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

No-bake peach cream cake layered with angel food cake, vanilla pudding cream, whipped cream, and sliced peaches. An almond-scented icebox dessert that chills to set.

Classic no-bake peanut butter chocolate cookies with oats, cocoa, sugar, and milk. Boil the base, stir in the oats and peanut butter, drop, and done.

Low-cal pineapple cheese pie blends low-fat cottage cheese with crushed pineapple and gelatin, baked over a wheat germ base. A high-protein, sugar-free dessert with crustless cheesecake vibes.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Mississippi Mist Pie with fresh strawberries hidden under a lime cream cheese filling in a vanilla wafer crust. A no-bake showstopper with creme de menthe and piped whipped cream.

Starlight double-delight cake, the retro Pillsbury bake-off winner where a chocolate-peppermint cream cheese frosting doubles as part of the batter. Two moist mint-chocolate layers, frosted in the same blend.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Cranberry walnut tart layers a flaky blind-baked crust with a brown sugar and corn syrup custard studded with tart cranberries and toasted walnuts. The holiday pie's more sophisticated cousin.

.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.