Dessert/9 recipes

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.

Rescue ruined fudge by turning it into rich, dense brownies with just eggs, flour, and milk. The clever 4-ingredient solution for fudge that came out too hard, too soft, or too runny.

The cake was very moist and delicious. I used golden raisins, 1/2 cup whole wheat flour and 1 cup of white flour, also used 1/4 cup white sugar and 3/4 cup splender. We loved it. Definitely recommend this recipe.