Dessert Recipes

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

Baked apples stuffed with dried figs, cinnamon, and lemon zest, basted in orange juice. A naturally sweet dessert with no added sugar or butter.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Cherry-filled sheet cake with a buttery dough base, canned cherry pie filling, and a crunchy walnut streusel topping. An easy crowd-sized dessert baked in one pan.

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

Finnish sticks are buttery almond shortbread cookies rolled into finger-thin ropes, brushed with egg, and topped with chopped almonds and sugar before baking crisp.

Flourless chocolate cake built on melted chocolate, whipped butter, egg whites, dark rum, and walnuts. Frosted with fluffy ganache and crushed English toffee for a dense, decadent fudgy bite.

No-bake peanut butter pie with a chocolate rice cereal crust, cream cheese filling, and whipped cream folded in. Crunchy, creamy, and drizzled with chocolate syrup.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

French apple honey pie built on a honey-spiked applesauce base, layered with Granny Smith slices in concentric rings, and finished with a glossy apricot glaze. Patisserie elegance with no top crust required.

Try making the French version of apple pie today that's both scrumptious and healthy for you.

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.