Dessert Recipes

Silky lemon custard in a buttery homemade cookie crust, bursting with bright citrus flavor from fresh lemon juice and zest. A simple from-scratch pie that sets beautifully as it cools, finished with a snowfall of powdered sugar.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Cream cheese lemon pound cake from a doctored boxed mix with cream cheese, lemon zest and lemon gelatin. Tender, tangy bundt cake that tastes anything but boxed.

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Butterscotch monkey bread: frozen dinner rolls layered with nuts, butterscotch pudding, and cinnamon-sugar butter, left to rise overnight, then baked into a gooey caramel pull-apart. An easy brunch treat.

Moist carrot zucchini cake with a hidden cream cheese filling baked right inside. Pumpkin pie spice and shredded veggies make this easy one-pan dessert irresistibly tender.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

A tall, airy Passover-friendly sponge cake studded with grated chocolate chips. Made with cake meal and potato starch instead of flour, this egg-leavened bundt cake rises on whipped whites alone.

Traditional fruitcake studded with dates, figs, candied citron, pecans, and brandy-soaked fruits becomes a family heirloom recipe worth making.

Silky smooth Southern sweet potato pie with buttery custard filling, a hint of nutmeg, and a golden flaky crust. This heritage recipe uses simple pantry staples and bakes up rich, creamy, and soul-warming every single time.

Mini pecan pies bake in individual flan tins with a press-in shortbread crust and a golden syrup, brown sugar, and pecan filling. British-style hand-held tarts perfect for parties.

Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.

Mini pumpkin pies that bake crustless in a muffin tin with Bisquick standing in for pastry. Cream cheese gives the pumpkin filling a cheesecake-like richness. Twelve individual pies in 30 minutes.

Classic cream cheesecake on a buttery graham cracker crust with sour cream in the filling and a sweetened sour cream topping. Dense, smooth, and crack-resistant.

Three layers of angel food cake filled and frosted with coffee-spiked chocolate pudding cream and scattered with crushed toffee bars. A retro torte that uses smart shortcuts.

Black Forest chocolate fudge cake bakes the cherry-and-chocolate classic into a moist bundt, with dark sweet cherries and toasted walnuts running through a deep cocoa crumb. Prune puree keeps it fudgy and light.