Dessert/6 recipes

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.

Macadamia pie with double ginger: candied crystallized ginger and fresh grated ginger folded into a brown sugar filling. A Hawaiian-Australian twist on pecan pie, served with warm chocolate sauce.

This cake is named tea cake, but there is no tea in it, and flavour is very nice!

This is an very excellent cheesecake, very yuuuuuy.

Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.

Honey crème brûlée with raspberries swaps classic heavy cream for reduced-fat milk enriched with nonfat dry milk, sweetened with honey, and topped with a crackly caramelized sugar crust. An elegant French dessert, lightened up.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Apple Cake for the barbecue. This is absolutely the best apple cake that I have ever had, or made!

Chocolate cinnamon cake with almond cream layers a tender whipped-egg-white cake spiced with cinnamon and unsweetened chocolate, topped with a tangy almond-scented sour cream and whipped cream finish.

M&M's chocolate macadamia chewies are soft, chewy drop cookies loaded with shredded coconut, buttery macadamia nuts, and mini M&M's baking bits. A tropical-meets-candy-shop twist on the classic chocolate chip cookie.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

I made this Five-Flavor Cake at a party,very delicious. It can satisfy different people, and the cake looks very nice too. If you want to make a cake, try it, great cake!

Bath cookies made with sea salt, baking soda, cornstarch, and essential oils. Fizzy, skin-softening bath treats shaped like cookies. NOT for eating, for bathing only.