Dessert Recipes

A spiced chocolate apple bundt cake with diced green apples, currants, cinnamon, nutmeg, and allspice, finished with a brandy-cinnamon glaze. Moist, warmly spiced, and perfect for fall baking.

Truffle-dense chocolate raspberry cheesecake made entirely in the food processor. Semi-sweet chocolate, cream cheese, raspberry liqueur, and hot coffee on a chocolate wafer crust.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.

An easy chocolate mint cake using box cake mix for quick and easy preparation.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Favourite Oatmeal Cake with Pecan Coconut Crumb recipe

Mocha meringue pie with a chocolate-pecan meringue crust standing in for pastry. Coffee ice cream fills the crisp shell and freezes solid, topped with whipped cream and chocolate curls. A pour of Kahlua over each slice finishes it.

Mini-chocolate eclairs, filling uses chocolate pudding to save time. Rich and delicious chocolate eclairs you can make at home.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Strawberry rhubarb pie with an egg custard filling and a buttery honey streusel topping. A two-temperature bake that sets the crust first, then finishes under a crumbly, golden topping.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

No-bake white chocolate cake with a creamy white chocolate and cream cheese filling in a chocolate crumb crust. Chilled to perfection, served with fresh fruit sauce.

Red velvet cake with a tender buttermilk crumb, a hint of cocoa, and tangy cream cheese frosting. The Southern classic with vinegar-and-soda lift for that signature soft texture and deep red color.

Light ricotta cheesecake swaps cream cheese for ricotta and buttermilk, finished with fresh orange zest. The crust is graham crackers spiced with ground ginger. Italian-leaning, lighter version.