Dessert Recipes

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

English orange trifle layered with liqueur-soaked quick bread, vanilla pudding with orange zest, and marmalade, frosted with sweetened whipped cream. A make-ahead showstopper dessert.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Low-cal pineapple cheese pie blends low-fat cottage cheese, crushed pineapple, and gelatin into a crustless baked cheesecake-style pie sweetened with sugar substitute. A diabetic-friendly dessert.

Five-layer cheesecake with swirled dark and white chocolate layers on a graham cracker crust. Baked with sour cream, cream cheese, and real vanilla.

Muscat ice is an English frozen dessert of pureed gooseberries infused with elderflower blossoms, sweetened and folded with yogurt. Aromatic, tart, and uncommonly refreshing.

Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.

Sugar and spice apple nut cake, a one-bowl single-layer cake loaded with chopped fresh apples, warm cinnamon and nutmeg, and crunchy nuts, baked in a square pan.

A silky no-bake cheesecake on a buttery graham cracker crust, set with gelatin and lightened with whipped cream, topped with fresh strawberries. No oven required.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.

Lemon poppy seed pound cake with a tender buttermilk crumb, bright citrus zest, and a tangy lemon glaze drizzled over the top. The bundt cake that wakes up dessert.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

No-bake fudge cookies with cocoa, oats, and shredded coconut. Boil, stir, drop, and done in minutes with no oven required. The coconut adds chewy texture to every fudgy bite.