Dessert recipes

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.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Foolproof lemon poppy seed cake using boxed mix and instant pudding for bakery-style moisture in just 60 minutes.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Retro fruit pie with sour cherries, crushed pineapple, bananas, and cherry Jello in a graham cracker crust topped with whipped cream. A vintage no-bake dessert that brings the church potluck right to your kitchen.

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Caramel apple pie recipe loaded with chopped Jonathan or Rome apples, melted caramel candies, gooey caramel topping, and toasted pecans baked into a buttery crust.

Striking chocolate triangle cake with thin sponge cake strips frosted and stacked into a layered triangular log. Vintage architectural showpiece for dinner parties and birthdays.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

A family favourite for the holidays. Easy to make and so good!!

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Almond shortbread bars baked in a jelly-roll pan with chopped almonds pressed under an egg-white wash. Buttery shortbread base, glossy nutty top, and a single bake from start to finish.

Classic cream cheesecake on a buttery graham cracker crust with sour cream in the filling and a sweetened sour cream topping. Dense, smooth, and crack-resistant.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.