Dessert/7 recipes

Raisin bourbon pie folds whiskey-soaked golden raisins into a creamy chiffon custard set with gelatin in a flaky shell. A boozy Southern-style chilled pie for grown-up dessert tables.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Peachy pinwheels swirl a soft butter cookie dough around a nutmeg-spiced dried peach filling, then slice and bake into spiral cookies. A pretty pinwheel cookie for the holiday tin.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Rich, fudgy Mississippi mud cake loaded with coconut, crunchy nuts, and gooey marshmallow cream under a thick cocoa frosting. A Southern classic that's sinfully easy to make from scratch.

Italian-style ricotta cheesecake with orange zest and buttermilk on a ginger graham cracker crust. Lighter than cream cheese cheesecake with a delicate, fluffy texture.

Black and white marbled puddings made in the microwave. Vanilla and chocolate buttermilk puddings swirled together in dessert bowls for a striking two-tone dessert. Ready to chill in 30 minutes.

No-cook chocolate ricotta pie with whipped cream and a fluffy mousse-like texture. Italian-style filling chills into a fudgy slice in a pre-baked crust, no oven required for the filling.

Triple chocolate brownie pie with cocoa, melty chocolate chips, and a fudgy gooey center. A crustless one-bowl pie that bakes dense, rich, and bakery-good with vanilla ice cream.

This chocolate custard pie hides a layer of butterscotch and chocolate chips beneath a silky cocoa filling. Simple pantry ingredients, one bowl, and a whole lot of yum.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Hot milk cake with eggs whipped until thick, hot butter and milk stirred in at the end, and a full tablespoon of vanilla. A tender, fine-grained sponge that stays moist for days.

Italian fried knots dipped in honey glaze and topped with colorful non-pareils. A traditional Italian-American holiday pastry with a crispy, golden shell and sweet honey coating.