Dessert Recipes

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

No-bake Irish cream chocolate cheesecake with bourbon, cocoa, and whipped cream folded into a gelatin-set filling. A boozy holiday showstopper that chills, never bakes.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

Painted peach cake: cake-mix shortcut tube cake with cream cheese, sliced peaches, and red cinnamon candies baked right in. Pretty pink-flecked pound cake in under an hour.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Three-layer apple torte: buttery shortbread crust, sweetened cream cheese filling, cinnamon-sugar apples, and slivered almonds. German-style baked in a springform.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Kahlua mousse brownies with unsweetened and semi-sweet chocolate, coffee liqueur, instant coffee, butter, and pecans. Intensely chocolatey with a boozy coffee depth.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

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.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.