Dessert Recipes

Fudgy chocolate pie with unsweetened chocolate, butter, and corn syrup baked in a flaky crust. The center stays soft and brownie-like while the edges set firm. Serve warm with ice cream.

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.

Surprise carrot cake baked in a Bundt pan with a hidden cream cheese filling layered inside the spiced batter. Cut a slice and find a tangy, creamy ribbon running through the center of the cake.

Rich brownie torte baked in a round pan, loaded with walnuts, and coated in a glossy chocolate glaze. Garnished with fresh strawberries for a stunning, fudgy dessert that slices into elegant wedges.

Cherry and pineapple are very great mixing when making cake, try this cake, very soft and tasty!

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Old-fashioned molasses cookies made with lard and sour cream for a tender, flaky texture butter can't match. Spiced with cinnamon and ginger, chilled overnight, then rolled thick and soft.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that's the point.

Cranberry sauce cake with pecans, orange zest, and a cranberry butter frosting. Moist, fruity, and easy to mix in one bowl for holidays or anytime.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Cocoa pudding cake that bakes its own fudgy sauce underneath a tender chocolate cake layer. No eggs, no butter, just pantry staples and pure chocolate magic.

Pumpkin pecan pie combines spiced pumpkin custard with a broiled brown sugar pecan crumble topping. The best of both Thanksgiving pies in one slice, with five warm spices.