Dessert Recipes

Crisp hazelnut meringues made with just three ingredients and slow-baked for three hours until dry and shatteringly light. A gluten-free cookie with toasty nut flavor in every bite.

Hot fudge pudding cake that bakes into chocolate cake on top with a gooey fudge sauce on the bottom. Pour hot water over the batter before baking and the oven does the magic of separating cake from sauce.

Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Halva gateau is a Middle Eastern layer cake with semolina-almond sponge, coffee syrup soak, and halva buttercream. Pistachio-topped elegance perfumed with cinnamon.

Pumpkin Poundcake with Brown-Sugar-Walnut Glaze recipe

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Tart apples baked with butter, plumped raisins, and lemon, then crowned with a golden meringue and served warm. An elegant, simple dessert that looks far harder than it is.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

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Buttery, chocolaty and rich oatmeal bars, and everyone wants a second one.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.