Dessert/7 recipes

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Famous Tunnel of Fudge bundt cake with a molten chocolate center that stays soft while the outside bakes firm. Walnuts are essential for the signature fudgy tunnel.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Kiss cookies tuck a whole chocolate kiss inside a buttery walnut shortbread, baked until just set and rolled in powdered sugar. Crack one open and the melty chocolate middle is the payoff. An easy holiday cookie that keeps for days.

Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that's bubbling hot in under an hour.

Chocolate cheesecake on a buttery sweet pastry crust with melted semisweet chocolate and sour cream in the filling. Finished with a chocolate-butter lattice drizzle on top.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Indian-spiced carrot cake with cardamom, ghee, pistachios, almonds, and raisins topped with edible silver foil. A fusion of classic carrot cake and Indian halwa flavors.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

Streuselkuchen: the classic German yeast-risen crumb cake topped with a buttery brown-sugar cinnamon streusel that bakes into a thick, craggy crust. The German bakery favorite for kaffee und kuchen.

Individual chocolate cheesecake tarts in a buttery macadamia nut crust, spiked with creme de cacao, and plated over silky vanilla custard sauce. Dinner party worthy.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Half moon cookies with a soft, cake-like buttermilk crumb, frosted half white and half chocolate. The classic upstate New York holiday cookie, also known as a black-and-white.