Dessert recipe collection

Old-school stovetop chocolate fudge made with vanilla pudding mix, Dutch cocoa, and a cold-towel cooling technique for smooth, creamy texture. No butter needed, topped with pecans.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Bløtkake, the Norwegian cream cake layered with whipped cream and crushed strawberries. The traditional Scandinavian birthday cake with a tender sponge base.

Norwegian kringla are soft pretzel-shaped buttermilk cookies twisted into figure-eights. A traditional Scandinavian coffee-time treat that needs an overnight chill for flavor.

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

Knockoff Neiman-Marcus chocolate chip cookies built on the famous internet legend recipe: blender-pulverized oatmeal for tender chew, two kinds of chocolate, and a generous load of toasted walnuts or pecans.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Vintage gelatin dessert layered with whipped cream, fresh pineapple, strawberries, and chopped nuts in a light, mousse-like frozen parfait.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Nutter Butter chocolate-peanut butter pie packs a crushed peanut butter sandwich cookie crust under a frozen mousse of whipped cream, peanut butter, and toasted peanuts, swirled with melted semi-sweet chocolate.

Nutty graham cracker bars: a cooked butter, pecan, and graham filling sandwiched between graham crackers, chilled until the crackers soften into cake-like layers. Pecan pie in a no-bake bar.

Nutty plum crumble with peanut butter rubbed into a whole wheat and oat topping over fresh sliced plums. A single-serving vegetarian dessert with a crunchy, protein-rich crumble.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Oat bran raisin cookies with rolled oats, brown sugar, walnuts, and the option to swap raisins for chocolate chips. A hearty, fiber-rich drop cookie with a chewy texture.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.