Dessert/2 recipes

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Classic New York-style cheesecake with a homemade cookie crust and citrus-scented cream cheese filling. Rich, dense, and worthy of the Lindy's legend.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Madu's incredible Pineapple Utopia desert. Note: I strongly suggest that you make two. (That way other people can have some after you eat the first one yourself.)

Rich spiced cake with cookie-crisp edges and a moist, chewy center loaded with apples, nuts, and brandy. Stiff dough bakes into bars with crunchy tops and brownie-soft middles.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Roasted plums with Greek yogurt, toasted hazelnuts, and a drizzle of honey. A 25-minute healthy dessert that turns firm supermarket plums into something silky, caramelized, and elegant.

Buttery melt-in-your-mouth shortbread bars studded with chocolate chips. Made with rice flour for extra crumble, baked low and slow until golden. Just 5 ingredients and 8 minutes of prep.

Favourite Shaker sugar pie with brown sugar and flour bedded under half-and-half, vanilla, and butter pieces dotted across the top. A simple pioneer dessert that bakes into a silky no-egg custard.

Carved honeydew melon basket filled with fresh fruit, stem ginger, orange juice, and nutmeg. A stunning no-cook centerpiece dessert with kiwi, lychees, strawberries, and grapes.

Lemon snow pudding with basil custard sauce: a cloud-light whipped gelatin dessert with bright lemon and a silky basil-infused crème anglaise poured over top. Elegant, old-school, and delicately refreshing.

Devilish marshmallow cookies are chewy chocolate cookies topped with a melted marshmallow half and finished with a glossy chocolate frosting. Three-tier indulgence: cocoa cookie base, gooey marshmallow middle, and rich chocolate top.

Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.

Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.