Dessert
1 - 12 of 114 Results
1 - 12 of 114
Dessert
  • Pumpkin Swirl Cheesecake Bars

    Pumpkin swirl cheesecake bars combine everything you love about cheesecake and pumpkin pie in one easy bar! Made with layers of swirled cheesecake batter and a homemade pumpkin spice mix, say hello to your new go-to holiday dessert!

  • Perfect Pumpkin Pie & Candied Walnuts

    I became obsessed with creating the perfect pumpkin pie and made at least a half dozen variations. My testers and I agreed it was time to stop when we tasted this one with its miracle of an eggless custard filling that’s both sweet and spicy. And if you were wondering, there is absolutely no taste at all of tofu. Sprinkle some sweet, crunchy and simply irresistible nuts on each slice of pie just before serving, but fair warning, make a double batch. Fact is, they make such good nibbling you may find you have none left for the pie.

  • Apple Pie-Filled Layer Cake

    The spectacular cake combines the best of apple pie with a moist, tender and fool-proof spice cake. It’s impressive good looks and fabulous flavor belie the simplicity with which it is made.

  • Coconut Key Lime Rum Cake

    This soft and moist key lime vanilla cake is drizzled with a rum butter glaze and is layered with a creamy coconut frosting. It is an easy, but beautiful cake that will stand out on spring and summer dessert tables.

  • Stovetop Berry Crisp

    Warm juicy berries topped with crunchy brown sugar crisp and served with a big scoop of vanilla ice cream is a perfect and classy dessert for two.

  • Chocolate Orange Almond Torte

    No one will ever guess that this remarkable cake with its creamy citrus-scented crumb is made without eggs, dairy or cholesterol.

  • Strawberry Pound Cake with Vanilla Whipped Cream

    Bits of fresh strawberries punctuate this rich cake with a dense, smooth texture and fine, golden crumb.

  • Cranberry Crumb Coffee Cake

    This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat.

  • Apricot Rugelach

    The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling out. We’ve filled these with apricot jam—but seedless raspberry, peach, strawberry and currant jellies are also wonderful. Rugelach freezes well and thaws quickly, which means it is well worth keeping on hand. But be warned: it is best to hide them in the back of the freezer, lest they disappear.

  • Jam Dot Power Muffins

    Whole wheat flour, oats, seeds and fruit make these hearty but light muffins perfect for a grab-and-go breakfast or an anytime snack.

  • Chocolate Peanut Butter Tart

    This is the kind of luscious, decadent, irresistible dessert that has been known to bring the strongest men and women to their knees; that you may dream and day dream about weeks after you’ve had the last crumb of it; that scoffs at the understatement of the word “delicious”. But don’t take our word for it: try it and tell us what word or words you think best describes this Chocolate peanut Butter tart!

  • Rosemary-Orange Crème Brûlée

    The tart-sweet flavor of orange zest combined with the slightly peppery properties of fresh rosemary infuse the custard mixture with a subtle taste of the Mediterranean, where orange groves abound and rosemary grows wild. The caramelized brown sugar crust, the hallmark of crème brulee, cracks with the first dip of the spoon.