Dessert/6 recipes

Classic savayar (savoiardi), Italian ladyfinger cookies piped from a sponge batter of egg yolks, whipped whites, sugar, and flour. Crisp outside, tender inside, the perfect tiramisu builder or dessert dunker.

Gingerbread bears: classic rolled and cut gingerbread cookies with ginger, cinnamon, cloves, molasses, and a lemon zest brightener. Chill the dough, roll thin, decorate as bears for the holidays.

Chocolate pudding cake bakes covered to develop a moist, dense crumb that lands between cake and pudding. A buttermilk-cocoa dessert that holds at room temp or chilled.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Four-ingredient chocolate tofu pudding with silken tofu, dark chocolate chips and a touch of nutmeg. Silky vegan-friendly chocolate dessert ready in minutes.

Tofu pineapple cheesecake with a graham crust, sweetened naturally with honey and orange juice, topped with kiwi slices. A lower-calorie dairy-free cheesecake alternative.

Warmly spiced buttermilk layer cake with cinnamon, nutmeg, allspice, and cloves. A one-bowl recipe that bakes into two tender layers ready for your favorite frosting.

Illinois apple pie fills a flaky double-crust shortening pastry with thin-sliced Granny Smith apples spiced with cinnamon, brown sugar, and nutmeg. Brushed with milk and dusted with sugar for a sparkling top.

Banana chocolate marble cake swirls melted semi-sweet chocolate into a moist sour cream banana batter, finished with a glossy orange-scented chocolate ganache.

Lower-fat banana cake with pureed prunes replacing most of the butter, nonfat vanilla yogurt, and egg whites. A moist sheet cake that cuts the fat without losing flavor.

Chewy banana peanut butter oat bars with dark brown sugar and no flour. Just 7 ingredients, one pan, and you've got 4 dozen snack bars that taste like a peanut butter granola bar.

Creamy white chocolate cheesecake on a graham cracker crust, topped with a glossy cranberry glaze and chocolate gratings. A stunning holiday dessert baked in a water bath for silky texture.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Rich cheesecake with dual liqueurs, vanilla wafer-almond crust, and sour cream topping. Amaretto and Irish cream create layers of boozy complexity.

Go-to brown sugar slice and bake cookies: a freezer-friendly cookie log that slices straight from frozen onto the baking sheet. Tender, caramel-sweet, and ready to bake any time you need cookies fast.

Pistachio cheesecake uses instant pudding mix for guaranteed green color and nutty flavor, baked in a graham cracker crust with a glossy sour cream topping. A no-fuss cheesecake that delivers showstopper presentation.