Dessert Recipes

Quick mix cookie bars use refrigerated cookie dough as the crust and topping with a creamy tofu-egg filling in between. Five ingredients, one pan, and minimal effort.

Spicy applesauce mold with cinnamon candies, nutmeg, and lemon juice sets into a shimmering gelatin dessert that's equal parts retro charm and warm autumn flavor.

Mystery cake is a self-saucing chocolate pudding cake: pour batter into a pan, sprinkle cocoa sugar on top, then douse with cold coffee. As it bakes, the topping sinks into pudding under a tender cake layer.

Easy cherry cheesecake tarts use frozen puff pastry shells filled with almond-spiked cream cheese and cherry pie filling. Buttery, flaky, and assembled in under an hour. Four-ingredient dessert.

Plum-almond tart on puff pastry with toasted almonds, fresh sliced plums, lemon zest, and a built-up pastry border. Uses store-bought puff pastry for an elegant dessert in 40 minutes.

Classic no-bake oatmeal cookies with cocoa, peanut butter, and coconut. Drop, cool, eat: a stovetop drop cookie with chewy oats and chocolate-peanut butter flavor.

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.

A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.

Rich fudge cake made with melted unsweetened chocolate, brown sugar, and sour cream, split into four layers with whipped cream filling and chocolate mocha frosting.

Hazelnut au chocolat, a dense flourless chocolate cake folded with ground hazelnuts and whipped egg whites for a fudgy, almost truffle-like crumb. Slow-baked low to set without cracking, finished with raspberry sauce.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.