Dessert Recipes

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Chocolate cheesecake with a graham cracker crust, made with chocolate sweetened condensed milk for a silky, no-fuss filling. Six ingredients, one bowl, deeply chocolatey.

Baked coconut custard made with shredded coconut steeped in hot water, thickened with cornstarch and flour. An egg-free, dairy-free custard with a creamy coconut flavor.

Chocolate cherry cheesecake with a chocolate wafer crust, melted chocolate chip filling spiked with cherry liqueur, and cherry pie filling on top. A show-stopping dessert that chills for 24 hours.

Mini cheesecakes with chocolate cookie crusts, creamy ricotta-cream cheese filling, and fresh orange zest topping. These bite-sized treats bake in a water bath for silky texture.

Apple meringue pie with grated apples in a custardy cinnamon-nutmeg filling and a cloud of vanilla meringue on top. A two-stage bake that finishes lightly golden.

Moist tube pan cake packed with chopped apples and chocolate chips, spiced with cinnamon, nutmeg, and cocoa. Bakes low and slow for a tender crumb. The fall baking recipe you didn't know you needed.

Holiday sugar cookies rolled and cut into shapes, dusted with colored sprinkles, and baked tender with a quiet hint of cinnamon. The classic Christmas cookie tin staple.

Blueberries are always good selection in a cheesecake, try this cream cheesecake, you must love it!

Peppermint candy cookies with a buttery walnut shortbread shell hiding a pink cream cheese filling inside. Rolled in crushed peppermint and powdered sugar after baking.

A simple and easy to make fudge recipe using only pantry staples.

A decadently rich chocolate cake that contains no flour but has the consistency and density of a chocolate candy bar.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

A rustic apple tart where pieces of buttery shortcrust are patched together top and bottom, layered with apricot jam and clove-spiced apples. A forgiving, no-fuss bake for anyone shy of rolling perfect pastry.

This brown sugar angel food cake swaps plain white sugar for molasses-rich brown sugar, giving each cloud-soft slice a deep caramel flavor. Light, fat-free, and whipped to tall, airy perfection from a dozen egg whites.