Dessert Recipes

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Malted milk cookies stir malt powder into classic chocolate chip cookie dough for chewy results with the toasty, malty flavor of an old-fashioned milkshake.

Diabetic-friendly Black Forest bars made with just three ingredients: no-sugar chocolate cake mix, sour cherries, and sugar substitute. Quick, simple, and guilt-free.

Impossible blender coconut pie that forms its own crust while baking. Everything blended together and poured into a greased pie plate for a self-crusting coconut custard pie.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

A dense, fudgy flourless chocolate torte with ground almonds and cognac. Naturally gluten-free, baked low and slow for a rich, truffle-like texture. Serve with whipped cream and raspberries.

Chocolate sponge roll cake filled with vanilla whipped cream and dusted in powdered sugar. A classic Swiss-roll method built on separated eggs for a light, flexible crumb that spirals without cracking.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

Cinnamon Zucchini, Chocolate, and Walnut Cookies recipe

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

A Southern classic with a coconut twist. This chess pie has a rich, custardy filling loaded with flaked coconut, baked in a flaky crust until golden and set. Just 6 ingredients and pure old-fashioned charm.

Buttery pecan shortbread cookie balls dipped in vanilla frosting and rolled in tinted coconut. Melt-in-your-mouth tender, baked low and slow, and perfect for holiday cookie exchanges. Makes 48.

Rhubarb oatmeal crunch with a buttery oat-cinnamon crumble crust and a vanilla-glazed rhubarb filling. A classic farmhouse dessert served warm with vanilla ice cream.

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.

Easy Bake Oven chocolate cake made from scratch with just six pantry ingredients. A simple homemade mix replacement so kids can bake without the store-bought packets.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.