Dessert Recipes

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

This coffee cake is a great morning treat either with the family or with a friend. It is moist and soft. Great served warm or at room temperature.

Four-layer chocolate torte with whipped cream filling, milk chocolate frosting, roasted pistachios, and handmade chocolate hearts on top. A stunning centerpiece from a simple cake mix.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Cranberry and Granny Smith apple pie with nutmeg in a double crust. Tart cranberries burst against sweet apples for a festive holiday pie with gorgeous ruby-red filling.

Fluffy whipped Jello cake with raspberry gelatin, crushed pineapple, and Cool Whip layered over angel food cake. A retro no-bake dessert that's light, fruity, and church-potluck approved.

A tasty side dish made with ricotta cheese, light cream and cardamom pods.

Chinese-style caramel fried apples or bananas battered and deep-fried, then coated in crackly spun sugar with sesame seeds. Dipped in ice water for a shatteringly crisp shell.

Butterscotch marshmallow brownies with chocolate chips and chopped nuts. Marshmallows melt into the batter as they bake, creating a gooey, chewy blondie-style bar.

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss pressed into each warm cookie. A holiday classic with buttery, chewy centers.

Helen's Cheesecake with a ground pecan and graham cracker crust, a lemon-kissed cream cheese filling, and a sour cream topping baked right on. Refrigerate 24 to 72 hours - patience is the secret ingredient.

Microwave bundt cake spiked with creme de cocoa and orange juice, swirled with chocolate syrup. Rich, boozy, and ready in 25 minutes flat.

Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.