Dessert/3 recipes

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Rich cocoa chocolate cake baked in a springform tin and finished with a dark chocolate ganache. A classic one-layer cake with an intensely fudgy crumb from bloomed cocoa powder.

This is a great cake to serve with hot spicy cider. It is moist, fruity and sparkled with spices. It is an especially fine choice as a gift fromyour kitchen during the holiday times.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Anise almond biscotti are twice-baked Italian cookies with toasted almonds and warm anise seeds. Crisp, dunkable holiday treats that keep up to 4 weeks. Makes about 2 dozen.

Lulen's grated apple pie shreds the apples instead of slicing for a custard-style filling bound with butter, egg, and cinnamon. Topped with pecans for crunch in a single-crust pie.

Rich chocolate fudge cake with instant coffee and sour cream, topped with a glossy fudge nut glaze. A single-layer showstopper for holiday dessert tables.

Mini pound cake baked in a 6-inch loaf pan with butter, sugar, egg, and flour. A scaled-down classic with a tender, buttery crumb and a golden top that springs back when pressed.

Peach and raspberry pie pairs juicy summer peaches with tart raspberries in a flaky double crust. The fruit juices are reduced to a syrup first, so the filling sets thick and glossy instead of runny.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.