Dessert recipes

Cookies and cream angel food cake made with just two ingredients: angel food cake mix and crushed Oreo cookies folded into the batter. Light, airy, and speckled with chocolate cookie crumbs.

Chocolate pie with a toasted coconut crust skips the flour entirely. The crust is just coconut and butter pressed and baked golden, filled with cool chocolate pudding. Easy and naturally gluten-free.

Ultra-simple bundt cake mixing lemon cake mix with apricot nectar, eggs, and oil for a moist, citrus-kissed dessert.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Bob Hope's lemon meringue pie with a bright cornstarch-thickened lemon curd in a baked pie shell, topped with sweet meringue and baked to a golden, lightly browned cap.

White chocolate raspberry cheesecake on a vanilla wafer crust, with melted white chocolate folded through the batter, layers of fresh raspberries and a glossy chocolate glaze. Baked low and slow for a crack-free, creamy slice.

Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.

The combination of Tiramisu and cheesecake gives you a pure enjoyment and endless joy.

Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.

This decadent cake is made with pineapple, chopped nuts and cream cheese.

Rice pudding with brandy-soaked currants, orange zest, and cinnamon, set with gelatin for a silky chilled dessert. Low-fat, make-ahead, and lightly boozy.

Nondairy chocolate rum mousse melts chocolate chips with water and rum, then folds in beaten egg whites for an airy four-ingredient dairy-free dessert. Keeps a week in the fridge.

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.

One-saucepan double chocolate chip brownies made with melted chips instead of cocoa, then loaded with more chips and nuts. Rich, fudgy, and quick to stir together.

Spiced brown sugar bundt cake with cinnamon, ginger, cardamom, and cloves, baked with chopped pecans and finished with a butterscotch glaze. Holiday-table ready.