Dessert Recipes

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Nutter Butter chocolate-peanut butter pie packs a crushed peanut butter sandwich cookie crust under a frozen mousse of whipped cream, peanut butter, and toasted peanuts, swirled with melted semi-sweet chocolate.

Rich sour cream cheesecake with four packages of cream cheese, six eggs, cinnamon, and a vanilla wafer crust. Baked in a springform pan for 70 minutes. Dense, creamy, and tall.

Strawberry Dream Dessert layers an oat-brown sugar crust with a fluffy strawberry mousse of fresh berries, whipped cream, and egg whites. A cool, cloud-light icebox dessert for summer.

Elegant French-style bread pudding layered with dark sweet cherries, baked in a rich egg custard, and topped with silky homemade vanilla sauce. A show-stopping dessert from simple ingredients.

Mint chocolate cheesecake on a chocolate wafer crust crowned with a billowy marshmallow meringue toasted golden. Three layers of texture in every fork-full.

A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.

Chocolate shortcakes made with cocoa powder, cold butter, and buttermilk. A biscuit-style base for strawberry shortcake with chocolate, cream, and a chocolate drizzle.

Gingerbread bears: classic rolled and cut gingerbread cookies with ginger, cinnamon, cloves, molasses, and a lemon zest brightener. Chill the dough, roll thin, decorate as bears for the holidays.

White chocolate cheesecake on a chocolate wafer crust, covered in glossy semi-sweet chocolate ganache. Two kinds of chocolate in one rich, make-ahead showpiece dessert.

Fudgy chocolate pudding cake that bakes its own gooey sauce underneath. Made with baking mix, cocoa, condensed milk, and chocolate syrup. Serve warm with ice cream or whipped cream.

Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.

Chocolate chip pecan pie with a hidden layer of frozen chocolate chips beneath a classic dark corn syrup pecan custard. The frozen trick keeps chocolate chips intact through baking.

Pecan rum bundt cake made with cake mix and pudding mix, soaked in a buttery rum sugar glaze. Dark rum in the batter and the glaze for double the boozy flavor.

No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.

Marbled chocolate raspberry cheesecake on a chocolate wafer and almond crust, swirled with raspberry chocolate and topped with a glossy raspberry chocolate glaze.