Dessert Recipes

Yes, mayonnaise in the cupcakes, and they are the very delicious cupcakes, moist, fluffy and tasty. Don't be scared by adding mayonnaise into your cupcakes, and you will love these delicious cupcakes.

Cherry cheesecake ice cream blends cream cheese with sweetened condensed milk and chopped dark cherries for a no-cook custard base with bright fruit ribbons. Tastes like frozen cheesecake.

Fresh strawberry muffins with sliced berries, buttermilk, and cinnamon, lightened with egg whites and substitute. A summer brunch muffin with sugar-crusted tops, makes 18.

Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.

Glazed plum bundt cake with chopped fresh plums, walnuts, cinnamon, and a warm brown sugar glaze. A late-summer fruit cake with juicy plum pockets and a tender, oil-based crumb.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Creme brulee, the classic French dessert: silky vanilla custard made from just cream, egg yolks, sugar, and vanilla, baked gently in a water bath and finished with a crackly torched sugar crust.

Coconut cream pie with a silky vanilla custard packed with flaked coconut, finished with fresh whipped cream and toasted coconut on top. The Southern diner classic, made from scratch.

Miniature pecan pies bake up in 17 minutes for a one-bite holiday treat. Dark corn syrup filling, chopped pecans, and an egg-white-sealed tart shell keep the bottoms crisp. Sixteen tarts per batch.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

Lemon poppy seed bundt cake uses a doctored lemon cake mix with instant pudding for a moist crumb, finished with a glossy lemon glaze. The bakery-style shortcut every home baker should know.

Silky pumpkin pie with a delicate cinnamon-vanilla custard set in a flaky crust. Lighter than most thanks to fresh milk instead of evaporated, perfect for Thanksgiving and Christmas.

Coffee liqueur ice cream churns a rich evaporated milk custard infused with instant coffee and a half cup of Kahlúa for a creamy, grown-up frozen dessert. Boozy enough to soften past freezing, smooth enough to scoop on demand.

Chocolate brownies spiked with amaretto in both the batter and the chocolate frosting, finished with sliced almonds. A grown-up brownie with deep almond and unsweetened chocolate notes.

White chocolate cheesecake folds melted white chocolate into a cream cheese filling laced with apricot brandy, set on a buttery pound cake crust. A sophisticated upgrade on the classic.