Dessert Recipes

Pennsylvania Peaches'N Cream-Cheese Crustle recipe

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Rum cream pie with a cooked egg yolk custard, dark rum, whipped cream, and gelatin in a blind-baked pastry shell. Chilled until set and garnished with bittersweet chocolate curls.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

Snickers bar brownie cake with a German chocolate cake mix crust, melted candy center, and crumbly chocolate streusel top. Four-ingredient dump cake magic.

No-bake frozen peppermint cheesecake with a chocolate wafer crust, cream cheese filling, crushed candy canes, and whipped cream. A pink holiday showstopper.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

A layered no-bake blueberry pie with a creamy pineapple cream cheese base and a glossy blueberry-lemon topping. Chilled in a pre-baked shell and finished with whipped cream.

Pineapple bread pudding made entirely in the microwave with crushed pineapple, buttery custard, and stale bread cubes. Warm, tropical, and no oven required.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.