Dessert Recipes

Rolled baklava swaps the usual diamonds for crisp phyllo logs filled with spiced walnuts, baked golden then dipped in honey-lemon syrup. The cold-syrup dip keeps every flaky roll crisp, not soggy.

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

Double Orange Macadamia Nut Cookies with Orange Frosting recipe

Oatmeal scotches with butterscotch chips, brown sugar, cinnamon, and rolled oats. Bake 7 minutes for chewy or 12 minutes for crispy, your choice in a versatile oatmeal cookie.

Berry's brownies: four-ingredient walnut brownies from a brownie mix base. Eggs, vanilla, and a generous handful of chopped walnuts turn boxed mix into a fudgy bakery-style square.

Pumpkin pie deepened with brown sugar and a warming hit of mace, ginger, and clove. Evaporated milk gives the custard its silky, sliceable set, while a hot oven start locks in that classic glossy top.

Rich pecan pie with homemade butter crust and dark corn syrup filling studded with chopped pecans and topped with perfect halves. This from-scratch version rewards the extra effort with flaky pastry and deeply caramelized flavor.

Fudgy chocolate brownies with both unsweetened and semi-sweet chocolate plus a hit of sour cream for tang and tenderness. Dense, dark, and bakery-style.

Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.

Classic Thanksgiving pumpkin pie with cinnamon, ginger, and cloves bound by evaporated milk and eggs in a flaky shell. The straightforward holiday standard, two pies from one batch.

Classic cut-out sugar cookies with lemon zest and vanilla that hold their shape beautifully. Buttery, crisp-edged, and ready for decorating with royal icing.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.