Dessert recipes

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Ann's banana chiffon cake layers ripe bananas and buttermilk into tender, golden rounds topped with billowy whipped cream. A Southern-style stunner for brunch or dessert.

Tasty chocolate buttercream frosting on Devils' food cupcakes decorated like spiders.

Always welcomed! Very classical chocolate chip cookies!

Made with store-bought or leftover homemade applesauce, this pie is exceptionally easy to prepare.

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My brother Adam loves this ice cream so much that I asked him for the recipe. It's a Chai Latte with chunks of gingerbread cookies hidden within.

A simple, one-bowl cocoa layer cake that comes together in minutes and bakes into two tender 9-inch layers. Rich chocolate flavor without fuss—perfect for beginners.

Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.

Homemade Oreo cheesecake with a chocolate wafer crust, a rich cream cheese filling lightened with whipped cream, and chopped Oreos folded through every slice. Baked in a springform for true cookies-and-cream decadence.

Beacon Hill brownies pack 8 ounces of unsweetened chocolate, butter, eggs, and walnuts into rich, fudgy squares with a glossy crackle top. The Boston classic with serious chocolate intensity.

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

Buttermilk carrot cake with grated carrots, crushed pineapple, and walnuts soaked in a hot buttermilk glaze and topped with orange cream cheese frosting. Moist for days.

Carrot puree cake bakes smooth, cooked carrot puree into an ultra-moist crumb, warmed with cardamom and cinnamon and brightened with orange. Topped with classic cream cheese frosting for a fresh twist on carrot cake.

Angel pound cake combines the richness of a butter pound cake with a lighter, more tender crumb. Made with butter, shortening, and a hint of lemon extract, baked in a tube pan for an hour and 15 minutes.