Dessert Recipes

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Maple meltaway shortbread crisps blend butter, cake flour, and chopped pecans with maple flavoring into delicate, snowy cookies. Five ingredients, 7-minute bake, classic Christmas tin staple.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Classic vanilla meringue kisses filled with silky chocolate ganache: crisp shells piped from star-tipped pastry bags, slow-baked low, then thumbed open and spooned full of melted bittersweet cream.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.

Rich bundt cake made with melted milk chocolate bars gets crowned with a silky chocolate icing. Tender crumb studded with optional nuts bakes up in just 40 minutes.

Classic five-ingredient pound cake with butter, sugar, eggs, cake flour, and vanilla. No leavening needed, just pure, dense, buttery simplicity.

Miniature cheesecakes baked in a muffin tin with graham cracker crusts, lemon zest, and cream cheese filling. Individual portions, just six ingredients, and no water bath needed.

These mini cheesecakes were so handy to be picked up, and it was creamy, cheesy and chocolaty.

Cantaloupe balls and blueberries in a fresh mint sugar syrup served as a fruit salad or chilled dessert with whipped cream. A light, refreshing summer fruit dish.

Mint chocolate fudge brownies made with melted mint-chocolate chips for intense minty richness, plus chopped nuts and a dense, fudgy crumb. Thin Mint meets brownie.

Sugar-free chocolate Bundt cake leavened with both yeast and baking powder, made with cocoa powder and liquid sweetener. A unique yeast-risen cake with a bread-like crumb and deep chocolate flavor.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.