Dessert/4 recipes

Super fluffy, chocolaty, and creamy. The cake is made with egg whites, cream, chocolate and sour cream. Raspberries add extra fruitiness and refreshing taste.

Classic Italian amaretti cookies made with almond paste and egg whites, piped and baked until golden with a crackly crust. Just three core ingredients for crisp, chewy almond flavor.

Girl Scout Thin Mint cookie pie: crushed mint cookies folded into meringue with chopped nuts, baked into a chewy-crisp pie crust and topped with whipped cream and shaved chocolate.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.

Cookies in a jiffy use a box of yellow cake mix plus oats, butter and an egg for fast, chewy drop cookies you can load with chocolate chips, butterscotch or M&M's. Five ingredients, ready in about 20 minutes.

Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

These moist and rich cookies are a great snack after dessert, just make sure you hide the cookie jar after.

Lemon prairie cake, a Southern-style pound cake with lemon-lime soda for lift and lemon extract for citrus punch. Rich, buttery, and baked in a fluted Bundt pan until golden.

They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.

Chocolate chip walnut pie with melty chocolate chunks, toasted walnuts, and brown sugar baked into a flaky pastry crust. Cookie-meets-pie hybrid that begs for vanilla ice cream on top.

Strawberry rhubarb pie with an egg custard filling and a buttery honey streusel topping. A two-temperature bake that sets the crust first, then finishes under a crumbly, golden topping.