Dessert Recipes

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Macadamia rum mousse pie folds dark rum, gelatin-set zabaglione, and toasted macadamia nuts into airy whipped cream over a buttery cinnamon-macadamia crumb crust. A dinner-party showpiece.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Chocolate icebox pudding layers a rich German chocolate filling between vanilla wafers, then chills until the cookies soften into a cake-like, no-bake dessert. A vintage make-ahead treat with just four ingredients.

Baked apples stuffed with dried figs, cinnamon, and lemon zest, basted in orange juice. A naturally sweet dessert with no added sugar or butter.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

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.

Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.

Flaky pastry bars filled with thin-sliced MacIntosh apples, raisins, and sugar, topped with lattice strips. Sour cream dough creates tender layers. Dust with powdered sugar while warm for elegant finish.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.

Lemon poppy seed pound cake with a tender buttermilk crumb, bright citrus zest, and a tangy lemon glaze drizzled over the top. The bundt cake that wakes up dessert.

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