Dessert/6 recipes

Honey pecan pie sweetened with honey and brown sugar instead of corn syrup, for a softer, more floral filling. A simple six-ingredient classic with a glossy candied top.

Chocolate chip pecan pie that mounts chips and pecans into the bottom of an all-butter homemade crust before pouring the gooey custard over top. The chocolate melts into pockets you hit with every fork.

Mincemeat sundae pie blends fruit mincemeat into vanilla ice cream, packs it into a vanilla wafer-pecan crust, and finishes each slice with warm homemade caramel sauce. A festive frozen twist on a Christmas classic.

Persimmon cookies loaded with 2 cups of fresh persimmon pulp, raisins, chopped nuts, and warm spices. A soft, cake-like drop cookie that puts fall's most underused fruit to work.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Spiced grapefruit upside-down cake with brown sugar, walnuts, cinnamon, and cloves baked on a caramelized grapefruit base. Served with grapefruit-zest whipped cream.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

Rich, fudgy chocolate almond cake with a silky dual-chocolate glaze and fresh raspberries. A flourless-style showstopper that melts on the tongue with every dense, buttery bite.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.

This Tex-Mex style tres leches splits a golden sponge cake in half and drenches both layers in a vanilla-rum milk bath. Topped with crunchy pecans, it's pure indulgence that only gets better overnight.

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

Slice-and-bake chocolate icebox cookies rolled in chopped pecans and topped with melted milk chocolate. Make the dough ahead, chill overnight, and bake 8 dozen in minutes.

Chocolate cola cake with real cola in both the batter and the warm cocoa icing, plus buttermilk, mini marshmallows, and optional pecans. A Southern sheet cake classic.

Almond macaroons made from a single egg white meringue folded with sliced almonds and old-fashioned oats. Light, crispy, naturally gluten-free, and just 7 ingredients.