Dessert Recipes

Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

Diabetic-friendly banana cream pie made with skim milk, only 3 tablespoons sugar, gelatin-stabilized custard, and firm-ripe bananas in a vanilla wafer crust. A lighter take on a classic.

Mini pound cake baked in a 6-inch loaf pan with butter, sugar, egg, and flour. A scaled-down classic with a tender, buttery crumb and a golden top that springs back when pressed.

An easy drop cookie made with rolled oats and butterscotch chips.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Crustless apple pie that bakes in 30 minutes with cinnamon, nutmeg, and chopped nuts. The batter forms its own tender crust around the apples, no rolling, no chilling, no fuss.

Kolache cookies with a cream cheese pastry dough folded around fruit jam and dusted with powdered sugar. A three-ingredient Czech-style pastry that melts in your mouth.

Sour cream lemon pie folds tangy sour cream into a stovetop lemon curd before pouring it into a pre-baked shell. The result is creamier and less sharp than classic lemon meringue, finished with whipped cream and lemon twists.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Snickers bar brownie cake with a German chocolate cake mix crust, melted candy center, and crumbly chocolate streusel top. Four-ingredient dump cake magic.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.