Dessert Recipes

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Layered caramel brownies with German sweet chocolate, a gooey melted caramel center, chocolate chips, and walnuts. Fudgy, chewy, and utterly over the top. Makes 25.

An heirloom-style tarte tatin from Orléans with handmade laminated pastry and apples slow-simmered in butter caramel in a cast-iron skillet. Flip it, slice it, serve with ice cream.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Wheat-free chocolate cream cake made with ground hazelnuts instead of flour, spiked with Frangelico, and topped with hazelnut whipped cream and chocolate curls.

Coconut chocolate cookie bars made with chocolate cake mix, flaked coconut, eggs, and oil. A 4-ingredient, one-bowl recipe mixed and baked in under 30 minutes.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.

Crisp tubular cookies that can be eaten filled or filled with your favorite filling - typically a brandied whipped cream during Christmas time. A British favorite.

Hostess-Style Cupcakes with deep chocolate cake, silky vanilla pastry cream filling, dark chocolate ganache glaze and the signature white loop squiggle on top. A homemade copycat that buries the store-bought version.

Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Double pecan pie recipe that makes two pies from one batch of filling. Dark corn syrup, butter, and two cups of chopped pecans with a two-temperature bake.

No-bake nectarine pie with a caramelized granola crunch crust and vanilla cream cheese filling. Light, fresh, and summer-ready with just five ingredients.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.