Dessert/4 recipes

These phyllo purses look so lovely, filled with fresh strawberries and creamy ricotta cheese, drizzling some chocolate syrup and dust powdered sugar on top. These are crispy and chocolaty outside, juicy, fruity and smooth inside. And they look so pretty!

Traditional pumpkin pie made with sweetened condensed milk, two eggs, pumpkin puree, and warming cinnamon, ginger, and nutmeg. The Eagle Brand classic that ends up on Thanksgiving tables for a reason.

These Easter Bunny Face Cupcakes are so cute, and cakes are so moist, coated with vanilla frosting and coconut flakes, enjoy these pretty bunny face cupcakes!

Cookies are always popular, try these cookies, enjoy tasty and you will not feel guity.

Old-fashioned applesauce cake with cinnamon, cloves, and a hint of cocoa, studded with raisins and baked in a 9x13 pan. Tender, moist, and ready to slice in 50 minutes.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Oatmeal walnut chocolate chip cookies pack three textural classics into one chewy cookie: hearty oats, toasty walnuts, and pools of melted semisweet chocolate. Drop-style, no chilling needed.

This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with only a few simple ingredients.

Crispy, sweet and delicious small treats. Is there no match better than peanut butter and chocolate?

Wow your family this Thanksgiving with this decadent pumpkin pie that will have everyone asking for a second slice!

Pumpkin pie deepened with brown sugar and a warming hit of mace, ginger, and clove. Evaporated milk gives the custard its silky, sliceable set, while a hot oven start locks in that classic glossy top.

Tender dough rolls around strawberry jelly, chopped apples, and toasted nuts spiced with cinnamon sugar, then slices into swirled rounds that bake golden for a fruit-filled German-inspired pastry.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!

A rich chocolate taste but surprisingly light chocolate ice cream studded with chunks of chocolate wafers and walnuts.

Old-fashioned pumpkin pie with molasses, evaporated milk, and the four classic spices: cinnamon, ginger, cloves, and nutmeg. The grandmother-style holiday pie with a deep, dark filling.