Dessert Recipes

Chocolate cheesecake with cocoa powder, Kahlua, and a chocolate wafer crust, finished with sour cream glaze. Coffee-spiked dessert for serious chocolate lovers.

Five-ingredient chocolate peanut crunch ice cream made with chopped chocolate-covered peanuts churned into a simple cream and milk base. No-cook custard for an electric ice cream maker.

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.

This summer, satisfy your chocolate side with this amazing treat!

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

Mini brownie cupcakes topped with a milk chocolate kiss that melts slightly into the warm batter. Made from boxed brownie mix, these 25 bite-sized treats are ready in under an hour. Kids go wild for them.

Coconut pani squares, a Sri Lankan sweet of crisp fried dough cubes tossed in coconut treacle syrup, pressed into a block and cut into chewy-crunchy squares. Sticky, golden, and lightly caramel.

Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.

A generous blueberry lemon crisp loaded with over 6 cups of berries under a buttery brown sugar crumble. Baked low and gentle for a jammy filling with a crunchy, golden top.

Coffee liqueur pecan pie: a glossy classic pecan pie topped with Kahlua-spiked whipped cream. The grown-up holiday pie with a coffee-cocktail flourish.