Dessert Recipes

Classic Swedish spritz cookies made with a cookie press from a rich butter dough. Decorate with candied fruits or colored sugar for a festive holiday cookie tin that yields 3-4 dozen.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Turtle swirl cheesecake on a chocolate wafer crust with semi-sweet chocolate ribbons, butterscotch drizzle, and toasted pecans. Marbled, dense, and unapologetically rich.

Microwave fudge made in just 2 minutes with milk chocolate chips, semi-sweet chocolate, and sweetened condensed milk. Velvety smooth, no candy thermometer needed, and loaded with chopped nuts.

A naturally gluten-free almond cake made with whole boiled oranges, pith and all, served with a luscious marmalade cheesecake cream. Moist, fragrant, and utterly irresistible.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Ann's banana chiffon cake layers ripe bananas and buttermilk into tender, golden rounds topped with billowy whipped cream. A Southern-style stunner for brunch or dessert.

2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero

Fresh strawberry mousse with pureed strawberries, whipped cream, framboise, and a ribbon-stage egg base. A light, elegant French-style molded dessert.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

Use up your stale croissant to make this delicious pudding!

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

A healthy and decadent pumpkin pie that tastes amazing with a fruit topping or cool whip.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.