Dessert Recipes

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Double pecan pie recipe that makes two pies from one batch of filling. Dark corn syrup, butter, and two cups of chopped pecans with a two-temperature bake.

No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Chocolate banana peanut butter shake made with a frozen banana, diet chocolate shake mix, and frozen soda cubes blended thick. A frosty, creamy treat without ice cream.

Make this delicious yet romantic cake for your Valentine's day to surprise your loved one.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.

No-bake jelly bean noodle nests made with chow mein noodles, melted marshmallows, and butter. Fun Easter treat kids can shape and fill with colorful jelly beans.

Triple-layer cheesecake with a chocolate cookie crust, chocolate cream cheese base, brown sugar pecan middle, and almond-vanilla sour cream top. Showstopper dessert, worth the effort.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Layers of chocolate and vanilla ice cream in a spicy gingersnap crust, drizzled with homemade chocolate ganache. This no-bake frozen pie needs just 15 minutes of hands-on work and zero oven time.

Orange poppy seed pound cakes bake fresh orange juice, zest, and crunchy poppy seeds into individual butter loaves. Make-ahead holiday gift cake.