Dessert Recipes

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

This cake is light and airy with a creamy coconut buttercream filling and delicate meringue frosting. Sooo good!

Beginner-friendly no-fail pie crust with just four ingredients: flour, shortening, salt, and cold water. A flaky, tender single 9-inch crust ready in 20 minutes for any pie, sweet or savory.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Meringue pecan pie binds Ritz cracker crumbs and chopped pecans into a stiff egg-white meringue, then bakes into a chewy-crisp slice. No pie crust required. Top with ice cream or fresh fruit and whipped cream.

Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.

Traditional Irish apple cake with a buttery shortbread-style crust layered around spiced applesauce. A rustic Sunday dessert served warm with whipped cream, ice cream, or lemon sauce.

Chocolate chip banana bread pudding, cubed French bread soaked in a vanilla custard with sliced banana and semisweet chocolate chips, baked in a water bath until set. A cozy, custardy dessert, warm or chilled.

Miracle rise chocolate cake leavened with both yeast and baking powder for a uniquely tender crumb. Sugar-free chocolate Bundt cake sweetened with liquid stevia or glucose, ideal for diabetic-friendly baking.

Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Date pecan snowball cookies rolled in powdered sugar with a buttery, crumbly shortbread base. No eggs, no leavening, just butter, flour, dates, and pecans.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.