Dessert Recipes

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Southern peanut butter pie built like a peanut pecan pie hybrid: dark corn syrup, eggs, creamy peanut butter, and salted peanuts baked into a chewy, gooey filling. A pecan pie with all the peanuts in the South.

Glazed orange butter cake made with cake flour and cornstarch for ultra-tender crumb, scented with fresh orange juice and zest, then drizzled with a tangy orange glaze. The bright citrus cake worth pulling out the stand mixer.

Big-batch Christmas hermit cookies loaded with raisins, currants, chopped nuts, and orange zest, spiced with cinnamon and nutmeg. A chewy, old-fashioned holiday drop cookie that makes 10 dozen.

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Fattigmann (Norwegian poor man's cookies): crisp, cardamom-scented diamond pastries fried until pale gold and dusted with powdered sugar. A holiday tradition from Scandinavian baking.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Pumpkin pecan pie combines spiced pumpkin custard with a broiled brown sugar pecan crumble topping. The best of both Thanksgiving pies in one slice, with five warm spices.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Chocolate cookies rolled in chopped walnuts with melted mint wafers pressed on top mid-bake: two-tone mint-chocolate treats perfect after dinner with coffee.