Dessert Recipes

No-bake pudding cheesecake made by blending cream cheese with milk and instant lemon pudding mix in a graham cracker crust. The fastest cheesecake on the planet.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Triple-chocolate cheesecake with a crushed cookie crust, rich semi-sweet filling, and a silky chocolate-orange liqueur frosting. Baked low and slow for a dense, fudgy center that'll ruin you for ordinary desserts.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Cream cheese and cottage cheese cheesecake on a pecan graham cracker crust, topped with a homemade blueberry glaze. Slow-cooled in the oven for a crack-free finish.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Danish almond cookies (Mandel Kager) with cardamom and cinnamon, brushed with egg wash and topped with a blanched almond half. A traditional Scandinavian Christmas cookie.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

Old-fashioned fruit-filled cookies with a soft sour cream dough and a homemade date-raisin filling. Sandwich-style cookies with a tender crumb and sweet, jammy center.