Dessert/6 recipes

Soft persimmon cookies spiced with nutmeg, cinnamon, and cloves, loaded with walnuts and raisins. A nostalgic fall baking recipe that puts ripe persimmon pulp to its best use.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Grilled bananas cooked in their peels until caramelized and soft, split open and topped with powdered sugar, sour cream, and toasted coconut. A two-ingredient grill dessert.

Luscious lemon pie folds tangy sour cream into a stovetop lemon custard for a creamier, less puckery filling than classic meringue pies. Topped with whipped cream in a baked shell.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

No-bake Butterfinger pie with cream cheese and whipped topping in a graham cracker crust. Just 4 ingredients, no oven needed. Make it ahead for the crunchiest candy bar dessert.

Vegan cocoa cupcakes made without eggs, butter, or milk. Oil, vinegar, and baking soda create the lift in these simple, one-bowl chocolate cupcakes.

Ginger crinkle cookies with molasses, cinnamon, and cloves, rolled in sugar and baked until crackled on top. Chewy centers with crisp, sugary edges that shatter on the first bite.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Rich homemade chocolate sauce with bittersweet chocolate, butter, and evaporated milk, simmered until thick and glossy. Makes 3 cups of pourable, spoonable heaven.

Apple Cinnamon Pudding is a dairy-free rice pudding cooked in apple juice with cinnamon and pecans, then chilled until firm and cut into squares. A simple vegan dessert.

Key lime coconut cookies made with condensed milk, shredded coconut, and key lime juice. Tangy, chewy, and tropical with just five ingredients and no butter or eggs.

Substitute the cake for the cobbler with this quick and easy to follow recipe.

Indian-spiced carrot cake with cardamom, ghee, pistachios, almonds, and raisins topped with edible silver foil. A fusion of classic carrot cake and Indian halwa flavors.

A moist double-chocolate sheet cake hiding two cups of grated zucchini in every batch. Cocoa-rich batter studded with chocolate chips, kept extra tender by sour cream. The best way to sneak vegetables into dessert.

Malt shoppe pie blends frozen vanilla yogurt with whipped topping and crushed Whoppers in a chocolate cookie crust. A 4-ingredient frozen pie that tastes like an old-fashioned malt shop classic.