Dessert Recipes

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Frozen rhubarb mousse: tart rhubarb puree folded into Italian meringue and whipped cream with a splash of raspberry liqueur. Light, airy spring dessert that scoops like ice cream.

A cherry pie with an easy to prep. coconut crumb topping.

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.

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.

Easy creamy pumpkin pie made with brown sugar, evaporated milk, and a simple cinnamon-allspice-ginger spice blend. A no-fuss Thanksgiving classic that mixes in one bowl.

Rich, churned chocolate mint ice cream made with real mint chocolate chips, heavy cream, and egg yolks. A swirl of melted chocolate ribbon runs through every scoop.

Old-fashioned chocolate nut brownies built on melted unsweetened chocolate, butter, and a single bowl. Dense, fudgy bars dusted with powdered sugar, no cocoa powder shortcuts.

Indulge in the ultimate chocolate experience with these rich, dense, and fudgy brownies. Perfectly balanced with a crackly top and a moist center, this simple recipe delivers irresistible flavor in every bite. Ideal for chocolate lovers and easy enough for beginner bakers.

Microwave brownies a la mode bake fudgy chocolate squares in just 6 minutes, served warm with a scoop of vanilla ice cream. A no-oven dessert for hot nights or college kitchens.

Chocolate brownies made with a can of chocolate syrup for that fudgy old-school texture. Six ingredients, one bowl, sliced into thin sheet-pan squares. A nostalgic American treat.

Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

A showstopping Halloween candy bucket cake: stacked Bundt and round cakes carved into a jack-o-lantern, wrapped in orange fondant staves with a licorice handle and a candy-filled top.

Double Orange Macadamia Nut Cookies with Orange Frosting recipe