Dessert Recipes

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Nutty plum crumble with peanut butter rubbed into a whole wheat and oat topping over fresh sliced plums. A single-serving vegetarian dessert with a crunchy, protein-rich crumble.

This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.

Egg-free yellow cake with cake flour, liquid egg substitute, and a touch of sugar substitute for a lighter, lower-sugar bake. Soft, tender crumb that proves you don't need eggs to get a classic vanilla cake.

Low-cal cheesecake made with cottage cheese, skim milk, whipped egg whites, and gelatin instead of cream cheese and butter. A light, no-bake cheesecake with graham cracker crumb topping.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Sour cream coffee cake is a tender, moist brunch cake with a cinnamon-walnut sugar topping layered both through the middle and on top. Sour cream keeps the crumb soft and fine, with a gentle tang.

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.

Light and fruity tapioca pudding made with pineapple juice, orange juice, mandarin oranges, and crushed pineapple. A low-fat, no-fuss chilled dessert that's bright, tropical, and refreshing.

No-bake cheesecake sets on a graham cracker crust, then gets decorated with star-shaped cutouts filled with warm strawberry jam and a border of fresh blueberries for easy July 4th entertaining.

Peanut butter cream cheese pies frosted with chocolate pudding and topped with chopped peanuts. The recipe makes two 9-inch pies, with real whipped cream folded into the peanut butter base for serious lift.

Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.