Dessert/5 recipes

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Vegan raspberry banana mousse made with silken tofu, frozen fruit, and maple syrup. Dairy-free, egg-free, and blended to a creamy frozen dessert texture with no churning needed.

Poached apples with maple cream sauce made from real maple syrup, butter, and half-and-half. An elegant fall dessert with whole tender apples in a rich, reduced maple sauce.

Classic butter cookies with a hint of orange juice and vanilla, rolled and cut into shapes, then topped with a creamy buttercream frosting. A versatile holiday cookie perfect for decorating.

Melt-in-your-mouth butter cookies made with cornstarch and cake flour for an ultra-tender crumb. Just 4 ingredients, baked low and slow. Makes 100 bite-sized cookies.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Ice cream crunch bars layered with vanilla ice cream between a crunchy mix of crisp rice cereal, toasted coconut, nuts, brown sugar, and melted butter. A no-bake frozen dessert.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

Chocolate cream pie with a cocoa custard filling topped with golden meringue. A from-scratch chocolate pudding pie with egg yolk custard and billowy egg white topping.

Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.

Strawberry frozen yogurt made with plain yogurt, sieved strawberries, whipped cream, and gelatin. A no-churn frozen dessert set in an ice cube tray without a machine.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.