Dessert/6 recipes

Scotcheroos are no-bake peanut butter rice cereal bars topped with melted chocolate and butterscotch chips. Crisp, chewy, and ready in 30 minutes with no oven, just a saucepan and a spoon.

Cute and tasty. These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries.

A silky baked banana custard set over a layer of homemade caramel, similar to a banana flan. Made with evaporated milk, eggs, and fresh nutmeg, then chilled overnight and inverted to serve.

Indian sago and vermicelli kheer with golden raisins and cardamom simmered in milk. A creamy, fragrant pudding dessert served hot or chilled.

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Pumpkin cream cheese pie in a graham cracker crust with lemon and orange zest, topped with vanilla sour cream. A cheesecake-pumpkin pie hybrid chilled overnight.

Lemon cream cheese pie with a homemade lemon curd folded into sweetened condensed milk, cream cheese, and lemon pudding. Tangy, creamy, and no-bake filling.

Little phyllo cheesecakes with crispy buttered pastry shells filled with orange cream cheese and topped with orange marmalade. No-bake filling, make-ahead friendly bite-sized desserts.

Pistachio cake doctored from a white cake mix with pistachio pudding, walnuts, and a tangy cream cheese frosting. The retro green Bundt cake that's been a potluck favorite for decades.

Chive-cheese compound butter made with Roquefort and chopped chives, rolled into a log for easy slicing. A rich, savory butter for steaks, bread, or baked potatoes.

Raspberry cream cheese snowflake pie with a cut-out pastry topper dusted in powdered sugar, layered over a sweetened condensed milk and raspberry filling. A show-stopping holiday pie that looks like winter in dessert form.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Linzer torte builds a press-in almond and clove dough into a tart shell, then crowns with raspberry preserves, fresh berries, sliced almonds, and a powdered sugar dust. Austrian classic from the city of Linz.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.