Dessert Recipes

Light apple raisin crepes with an oat bran batter, part-skim ricotta and apple filling, and a warm cinnamon syrup poured over at serving. Just 178 calories per serving.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

An autumn cheesecake with cinnamon graham cracker crust, creamy vanilla cheesecake center, and a topping of cinnamon-sugar apples and toasted pecans. The flavors of apple pie meet New York cheesecake.

Mini cherry cheesecakes with vanilla wafer crusts and homemade tart cherry topping. Single-serving cream cheese desserts baked in muffin cups, ready for any party tray.

Pig cake, a Southern church-supper classic with mandarin orange cake layers and a fluffy pineapple cream cheese frosting. Three-layer pastel pretty, ready for potlucks and reunions.

Homemade pineapple upside-down cake from scratch with butter, mace-spiced vanilla batter, and caramelized crushed pineapple topping. Tender crumb meets sticky-sweet fruit in every bite.

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

Creamy Indian barfi made with ground almonds, cashews, evaporated milk, and butter. Just 5 ingredients and 45 minutes for rich, melt-in-your-mouth milk fudge squares.

Fresh berries with a blended sweet yogurt sauce made from low-fat yogurt, jam, and citrus zest. A light, 5-minute no-cook dessert that's diet-friendly.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

Chocolate chip pecan pie that mounts chips and pecans into the bottom of an all-butter homemade crust before pouring the gooey custard over top. The chocolate melts into pockets you hit with every fork.

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.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.