Dessert recipes

A Southern-style pound cake with butter, five eggs, and a hint of almond extract, baked low and slow then soaked with a warm lemon glaze. Dense, buttery, and utterly addictive.

Light Cherry Vanilla Ribbon Pie with Corn Flakes Crust recipe

No-bake holiday almond treats with vanilla wafer crumbs, pumpkin puree, amaretto, cinnamon, and ground almonds. Rolled into balls and coated in toasted almonds.

Easy cherry cheesecake tarts use frozen puff pastry shells filled with almond-spiked cream cheese and cherry pie filling. Buttery, flaky, and assembled in under an hour. Four-ingredient dessert.

No-bake rocky road cheesecake with chocolate cream cheese filling, marshmallows, and chopped nuts on a chocolate wafer crust. Set with gelatin, no oven needed.

White chocolate cheesecake with fresh raspberry sauce, sour cream tang, and a cocoa dust ring. Crustless, creamy, and baked just 25 minutes for a silky, barely-set center.

Mocha dream pie with a crisp phyllo crust and a no-bake ricotta filling flavored with cocoa, instant coffee, and a hint of cinnamon. A lighter, lower-fat mocha pie that hits coffee shop notes without the heavy cream cheese.

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.

Buttery pecan shortbread balls rolled in snowy powdered sugar for these melt-in-your-mouth Mexican wedding cookies. A holiday favorite that's actually simple enough for weeknight baking.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Indian kheer vermicelli pudding made with butter-toasted noodles, simmered milk, raisins, slivered almonds, and a finishing cream pour. A classic South Asian dessert served chilled.

Cherry cheesecake pie with tart red cherries baked under a creamy vanilla cream cheese topping in a pie shell. Almond extract adds a subtle, fragrant finish. Two desserts in one.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it's fruity, bright, and barely sweet.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Strawberry rhubarb pie with a lattice crust, made with both cooked and raw rhubarb plus fresh strawberries and preserves. A diabetic-friendly version sweetened with fruit juice and preserves instead of sugar.