Dessert recipes

A moist tube cake where grated apples meet cocoa, cinnamon, allspice, and chocolate chips. Baked low and slow for a dense, spiced crumb that's part apple cake, part chocolate cake, and entirely irresistible.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Lime mousse pie is a frozen dessert of tangy lime mousse over rum-brushed angel food cake. Creamy, tart, and cloud-light, a refreshing year-round finish.

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long!

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Magic lemon meringue pie thickens sweetened condensed milk with fresh lemon juice and zest, then bakes under a billowing meringue cap. Tart, creamy, and ready in under an hour.

Cocoa pudding cake that bakes its own fudgy sauce underneath a tender chocolate cake layer. No eggs, no butter, just pantry staples and pure chocolate magic.

A rich and delicious cheesecake that's simple to make and easy to enjoy!

Easy one-bowl bundt pound cake: butter, sugar, eggs and vanilla beaten together for 10 minutes into a tender, golden, sliceable cake. Six eggs, no creaming step required. Truly fool-proof.

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Mix-in-the-pan chocolate fudge cake with no eggs, no milk, no butter. Poke three holes, pour, stir, and bake. The original depression-era wacky cake that still delivers.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Thin, crispy lacy almond cookies with just five ingredients: blanched almonds, sugar, butter, flour, and milk. Delicate, caramelized, and ready in under 30 minutes.