Dessert recipes

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

A scrumptious cake that is sure to be a hit at a bake sale or Christmas dinner!

Lots of apples and nuts make a filling rich snacking cake.

Lemon blueberry pie with a tangy lemon curd base topped with a glossy blueberry compote in a baked pie shell. No-bake filling that chills to a silky set.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

It is really a great cake, a long time favorite of mine, every time it turns out perfect, so yummy.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Cream cheese filling spiked with Irish cream liqueur bakes in a vanilla wafer crust, then gets topped with grated white chocolate for boozy, elegant cheesecake.

Classic New York-style cheesecake with cream cheese, sour cream, and lemon juice on a graham cracker crust. Baked low and slow with a one-hour oven cool to prevent cracking.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.