Dessert/7 recipes

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.

Homemade mocha pudding made from scratch with cocoa, instant coffee, and cornstarch. A creamy stovetop chocolate-coffee dessert with no eggs or butter needed.

Oven-fried bananas ready in 10 minutes with just butter and bananas. Serve savory with salt and pepper as a side dish, or sweet with cinnamon and sugar as a quick low-fat dessert.

Decadent New York-style cheesecake whipped from cream cheese, sour cream, and eggs into a dense, ultra-creamy filling over a graham crust. Baked low and slow, then chilled for clean, rich slices.

Butterfinger poke cake: warm chocolate cake riddled with holes and soaked in caramel and sweetened condensed milk, then chilled and topped with whipped topping and crushed Butterfingers.

Pull-apart cinnamon monkey bread made with refrigerated biscuits rolled in cinnamon sugar and baked in a bundt pan. Warm butter sauce soaks into every crevice for sticky-sweet breakfast bliss.

Rich homemade chocolate sauce made with unsweetened chocolate, butter, and evaporated milk. Smooth, glossy, and stores in the fridge for weeks.

Perfect dessert for a Fall Evening

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Deep-fried cranberry jelly fritters with a light, crispy batter. Canned cranberry jelly gets cut into strips, dredged, battered, and fried golden. A quirky, crowd-pleasing holiday snack.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Pineapple upside down gingerbread cake with molasses, cinnamon, and ground ginger baked over caramelized brown sugar and pineapple rings. A spiced twist on the classic retro dessert.

Honey mustard balsamic vinaigrette with Dijon, garlic, and a kick of hot sauce. A sweet-tangy, emulsified salad dressing that takes 5 minutes and beats anything store-bought.