Dessert Recipes

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water, the oven transforms it into cake over fudge sauce.

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

Gingerbread house cake: a warmly spiced two-layer gingerbread cake filled with cream cheese frosting and candy, then decorated like a gingerbread house. All the festive fun without the structural engineering.

Frozen tri-color cake with split angel food layered with chocolate ice cream and raspberry sherbet, frosted in almond whipped cream. No-bake make-ahead dessert.

Chocolate bar Easter cake made by melting real milk chocolate bars into the batter with sour cream, brown sugar, and vanilla. Rich, moist, and ready for your favorite frosting.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

British-style honey lemon cheesecake with curd cheese, sultanas, and a lattice pastry top baked in a shortcrust flan case. A light, European cheesecake with no refined sugar.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

Lebanese Baklawa Be'Aj features phyllo squares shaped into lily petals around an egg-white walnut and almond filling, soaked in rose water and orange blossom syrup. A showstopper pastry for special occasions.

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Sour cream chocolate chip tube cake with a hidden chocolate chip center layer and cinnamon sugar topping. Tender crumb that stays moist for days.

Peanut butter and honey rice pudding. A nutritious and delicious dessert.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

A fresh strawberry and blueberry pie with a buttery coconut crumble topping baked until golden and bubbling. Tapioca-thickened filling keeps every slice neat. Summer berry baking at its finest.

Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.