Dessert/5 recipes

Rich fudge frosting made by boiling cocoa, sugar, and milk for 2 minutes, then beating in butter and powdered sugar. Glossy, thick, and intensely chocolate.

A rich and delicious dessert made with jello, angel food cake and juicy berries.

Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.

Finnish butter cookies with almond extract, brushed with egg white and topped with sugar and ground almonds before baking. Delicate, crisp shortbread-style cookies with a nutty sparkle.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

Southern blackberry jam cake spiced with cinnamon, nutmeg, and clove. Buttermilk tang, raisins, and nuts in a moist layer cake straight out of an Appalachian heirloom box.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

Soft orange drop cookies made with frozen orange juice concentrate and powdered sugar, topped with a bright orange frosting. A retro citrus cookie with a tender bite and clean orange flavor.

Madeleines are delicate French shell-shaped sponge cakes, scented here with orange flower water and made from a simple batter of eggs, cake flour and melted butter. Buttery, light, and dusted with powdered sugar.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Molasses cookies are soft, chewy spice cookies rolled in sugar before baking, with cinnamon, ginger, and cloves balancing rich molasses. Crinkly tops, chewy centers, classic holiday cookie tray staple.

Fudge sheet cake hiding a sweetened cream cheese ribbon through the center, topped with classic powdered-sugar fudge frosting. Two desserts in one pan.

Bourekakia - Greek honey nut rolls in phyllo dough with cinnamon, orange zest, and a hot honey-lemon syrup. Crispy, buttery pastry spirals soaked in sweet syrup like baklava.

Hawaiian cake starts with a yellow cake mix base topped with a cream cheese pudding layer, crushed pineapple, chopped nuts, maraschino cherries, and flaked coconut.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.