Dessert Recipes

Fudgy brownie flavor meets chewy cookie texture in these chocolate-studded treats loaded with toasted pecans. The secret? Cocoa powder and chocolate chips team up for double-chocolate intensity.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Moist buttermilk rhubarb cake topped with brown sugar and chopped nuts. Tangy fresh rhubarb folded into a tender, fluffy crumb. A nostalgic spring dessert that turns out gorgeous with whipped cream.

A showpiece Christmas coconut layer cake with tutti-frutti filling loaded with pecans, candied cherries, golden raisins, and coconut, then frosted with almond whipped cream. Holiday baking at its finest.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

A delicious,moist cake with a very unusual icing and a pleasant texture!

Fabulous Red Velvet Cake with Cream Cheese Frosting recipe

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Snickers bar cheesecake on a chocolate wafer crust, loaded with chopped Snickers throughout, topped with fudge sauce and whipped cream. A candy bar lover's dream dessert.

Creamy white chocolate cheesecake on a graham cracker crust, topped with a glossy cranberry glaze and chocolate gratings. A stunning holiday dessert baked in a water bath for silky texture.

A bundt cake made with real cubed watermelon and fruity gelatin for a pink-hued summer dessert. Topped with luscious cream cheese watermelon icing that tastes like a backyard party.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.