Dessert Recipes

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

A Southern-style gooey butter cake with a yellow cake mix crust and a rich cream cheese, egg, and powdered sugar filling. Cut into bars for the ultimate sweet treat.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Seven-layer cookie bars with a chocolate graham crust, sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and nuts. Makes 36 bars with just 10 minutes of hands-on work.

A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.

Self-crusting coconut pie that mixes in one bowl, pours into the pan, and forms its own crust as it bakes. Eggs, milk, butter, and coconut create a custardy slice with a tender brown bottom. The recipe makes two pies.

Chocolate caramel pecan cheesecake with a vanilla wafer crust, melted caramel and toasted pecan layer, and a rich semisweet chocolate cream cheese filling. A turtle-style cheesecake.

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

A rich pound cake baked in a lamb-shaped mold with bourbon, almond extract, and chopped pecans. Eight eggs and a full pound of butter make it dense, golden, and celebration-worthy.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.