Dessert/6 recipes

Rum pecan pie with a brandied butter crust, layered chopped pecans under a mosaic of pecan halves, and a dark rum and maple-kissed filling. Holiday dessert with a grown-up flavor twist.

White chocolate cheesecake slices wrapped in buttery phyllo and baked crisp. A restaurant-style dessert with orange zest, finished with bright fruit purées.

Vasilopita, a traditional Greek New Year's cake with a lucky coin baked inside, topped with slivered almonds and sesame seeds. Rich butter cake with whipped egg whites.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

Thanksgiving apple butter pumpkin pie blends spiced apple butter with pumpkin puree, brown sugar, and warm spices for a deeper, more complex twist on the classic. The fall pie that surprises pumpkin pie traditionalists.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Grasshopper cheesecake with creme de menthe and creme de cacao on a chocolate cookie crumb crust. A mint-chocolate cocktail-inspired cheesecake with sour cream and grated chocolate.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Marble cheesecake with swirled vanilla and cocoa batters on a chocolate crumb crust. Baked with a slow cool-down method for a creamy, crack-free finish every time.

Classic French silk pie with a deep chocolate filling whipped to silky-smooth texture, poured into a chocolate crumb crust, and chilled until set. The original 1950s diner-style chocolate pie.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

Peanut butter cup cookies made in mini muffin tins from store-bought cookie dough, with a chocolate peanut butter cup pressed into each warm cookie center. Two ingredients, 30 minutes, 48 cookies.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.