Recipe Sifter

Kahlua fudge made with semi-sweet and milk chocolate, marshmallow creme, and coffee liqueur. A rich, boozy candy that sets up smooth and cuts into clean squares.

A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Cream cheese Snickers candy bar pie folds melted Snickers and peanut butter into a light cream cheese mousse, lifted with whipped cream and egg whites and set in a pastry shell. A chilled chocolate-caramel-peanut showstopper.

Six-ingredient butterscotch blondies with a chewy, caramelized center and crackly top. Brown sugar and melted butter boiled together give these bars their rich toffee-like flavor.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!

A dead-simple chocolate cheesecake pie with a secret weapon: mayonnaise for ultra-creamy richness. Melted chocolate chips, cream cheese, and a chocolate crumb crust. Five minutes to prep.

Rich banana cream pie with sweetened condensed milk custard, layered ripe bananas, and a whipped cream topping in a flaky pie crust. A no-pudding-mix bakery-style pie.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Kurant vodka cheesecake baked in a water bath with a graham cracker-almond crust, topped with fresh strawberries glazed in strawberry jelly spiked with more Kurant vodka. A showstopper dessert.

Oreo cheesecake with a crushed cookie crust, rich cream cheese filling studded with Oreo chunks, and a tangy sour cream topping. Three-stage baking for a crack-free, creamy result.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.