Dessert Recipes

Sour cream chocolate layer cake with a tangy, moist crumb and a rich sour cream chocolate frosting. Old-school bakery flavor from a one-bowl batter.

Honey spice ball cookies rolled in oats with cinnamon, nutmeg, brown sugar, and a tablespoon of honey. Crackle-topped holiday cookies ready in 30 minutes.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

No-bake pumpkin patch pie with orange sherbet, whipped topping, and chopped Oreos in a chocolate cookie crust. A frozen Halloween dessert kids decorate themselves with candy pumpkins.

Light orange sponge cake rolled with orange marmalade filling, dusted with confectioners sugar. No butter or oil, just eggs, cake flour, and orange zest.

Chewy oatmeal chocolate chip cookies with brown sugar and nuts create the ultimate bakery-style treat that you can bake soft or crispy based on your preference.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Zimtsterne, traditional German cinnamon stars made from ground almonds and hazelnuts bound with meringue and barely any flour, spiced with cinnamon and topped with a white icing. A chewy holiday classic.

Parisienne fruit tart layers crisp puff pastry with vanilla cream and bananas, glazes it with apricot, then crowns it with whipped cream, grapes, and pineapple. A showpiece French pastry from simple shortcuts.

A silky no-bake cheesecake on a buttery graham cracker crust, set with gelatin and lightened with whipped cream, topped with fresh strawberries. No oven required.

Homemade fruit pie with a flaky double crust, a vented top, and a sparkle of sugar over the rim. Shielding the edges with foil keeps them from scorching while the filling bubbles and the top bakes golden.

Buttermilk cinnamon coffee cake with a brown sugar-cinnamon swirl, made with a blend of white and whole wheat flour. Tender, lightly spiced, and not overly sweet.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.