Recipe Sifter

Chocolate coconut pie with a fudgy semi-sweet chocolate filling and flaked coconut, baked in a flaky crust. Like a brownie meets a coconut macaroon meets pecan pie.

A San Francisco classic: angel food cake layered with vanilla whipped cream and coated in shattered coffee toffee crunch. This showstopping retro dessert is pure texture and flavor.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

A no-bake cream cheese pie layered with sliced bananas and mandarin oranges in a graham cracker crust. Made with sweetened condensed milk and chilled until set. Just 15 minutes of hands-on work.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Creamy cottage cheese and cream cheese filling flavored with dates and orange zest in an oat crust, topped with glazed apricot halves.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.

A buttery banana sour cream cake swirled with cinnamon-brown sugar, chopped walnuts, and chocolate chips. Part coffee cake, part banana bread, all comfort. Feeds 16 happy people.

Rhubarb oatmeal crunch with a buttery oat-cinnamon crumble crust and a vanilla-glazed rhubarb filling. A classic farmhouse dessert served warm with vanilla ice cream.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Chocolate cookies with powdered sugar coating. Very chocolaty, yum!