Dessert Recipes

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

A classic American apple pie, filled with a sweet and tart apple filling and topped with a savory cheddar cheese crumble. The combination of flavors creates a perfect balance of sweet and savory, making it a delicious treat for any occasion.

A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

Rocky road frozen yogurt made with just 4 ingredients: yogurt, raisins, mini marshmallows, and chocolate syrup. A low-fat frozen treat kids love to make.

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Treat your kids with these irresistable cookies that are perfect for their lunchboxes or for a tasty dessert after dinner.

Homemade King Cake with a rich sour cream yeast dough rolled with cinnamon sugar and shaped into an oval ring. Decorated with purple, green, and gold frosting and colored sugars for Mardi Gras.

Jam shortbread bars sandwich a layer of cherry or raspberry preserves between two almond-rich shortbread layers. A buttery, almond-scented sliced bar for tea trays and holiday tins.

Rainbow meringue torte: four crisp meringue discs layered with chocolate, mint chip, and strawberry ice cream, topped with whipped cream and toasted almonds. A make-ahead frozen showpiece dessert.

Microwave chocolate pots de creme melt German chocolate with cream and sugar, then temper with egg yolk and chill into a velvety French dessert. Single serving in 10 minutes hands-on.

Boston cream pie made entirely in the microwave, with vanilla rum custard between two yellow cake layers and a glossy chocolate corn syrup glaze drizzling down the sides.

Three-layer chocolate caramel bars with a fudgy brownie base, gooey pecan caramel topping, and a lacy semi-sweet chocolate drizzle. Makes 54 bars that store beautifully for 10 days. Think homemade turtle candy in cookie bar form.