10,005 dessert recipes

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Three-ingredient apple pie using chunky applesauce as the filling. Just pour it into a store-bought crust, sprinkle with cinnamon, and bake until golden. Beginner-friendly and foolproof.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Moist tube pan cake packed with chopped apples and chocolate chips, spiced with cinnamon, nutmeg, and cocoa. Bakes low and slow for a tender crumb. The fall baking recipe you didn't know you needed.

Pastelitos, little hand pies filled with mashed dried fruit, honey, and cinnamon in a flaky shortening crust. A traditional Latin American fruit turnover baked golden.

Rainbow sprinkle cookies from cake mix, ready in 30 minutes with vanilla frosting and festive toppings. Kid-friendly baking for birthdays, celebrations, or just because.

A four-layer chocolate butter cake with ganache filling, whipped cream frosting, and a glossy dark chocolate glaze poured over the top. Bakery-level elegance made at home.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Cheesecake squares with a brown sugar and walnut crumb crust that doubles as a streusel topping, a creamy cream cheese center, and M&M's tucked in for chocolate crunch and color. Easy bar-form cheesecake, no springform needed.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Best Shaker lemon pie made with whole sliced lemons, rind and all, macerated in sugar before baking with eggs in a double-crust shell. Four ingredients, intense lemon flavor, the legendary recipe from Shaker kitchens.

A French hazelnut tart with homemade nougatine and a creamy nut butter custard baked in a quiche shell. Topped with whipped cream, this is elegant patisserie made at home.

Use this easy and delicious recipe to make your own almond filling that sometimes called for in recipes.

Eye-catching pinwheel cookies made from cocoa-rich chocolate dough, shaped with corner-cut slits and filled with a sweet cream cheese and coconut center topped with chopped nuts. A stunning cookie tray showpiece.