Dessert Recipes

Chocolate coconut pie with a fudgy semi-sweet chocolate filling and flaked coconut, baked in a flaky crust. Like a brownie meets a coconut macaroon meets pecan pie.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

Betty Crocker mint swirl chocolate cake, that's easy to make using box cake mix and turns out very pretty.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.

A no-bake frozen chocolate pie with Oreo cookie crumbles, marshmallows, whipped topping, and gummy worm decorations in a graham cracker crust. The ultimate kid-friendly dessert for parties and Halloween.

Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.

Three-layer white chocolate cake with coconut, pecans, and buttermilk topped with a pourable white chocolate frosting. Includes the frosting recipe.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

Brown sugar cheesecake marbled with chocolate on a pecan cookie crust, crowned with toasted pecan halves and drizzled with caramel. Southern praline indulgence in every bite.

Apple crumble pie with cooked apples and allspice under a chunky streusel topping of flour, sugar, and margarine. No pie crust needed, just a crumble on top.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.