Dessert recipe collection

Farfel pudding made with matzah farfel, eggs, apple or banana, and chopped nuts, baked until golden. A traditional Passover side dish or dessert that's simple and satisfying.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites for a fat-free treat that's soft, fudgy, and guilt-free.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Fat-free orange poppy seed biscotti with no butter or oil, crispy-crunchy from a double bake. Bright citrus flavor from orange zest and concentrate with poppy seed crunch throughout.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

Fattigmann (Norwegian poor man's cookies): crisp, cardamom-scented diamond pastries fried until pale gold and dusted with powdered sugar. A holiday tradition from Scandinavian baking.

Impossible pecan pie makes its own crust as it bakes, no rolling required. Six ingredients blend up in seconds and yield a pecan-studded custard pie in 45 minutes.

Classic spice cake with cinnamon, cloves, and nutmeg gets a vinegar-milk tang that creates moist, tender crumb perfect for fall baking or cozy weekend desserts.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Sad cake is a dense, chewy brown-sugar cake studded with coconut and nuts, made easy with a baking mix. It sinks in the middle on purpose, baking up gooey and butterscotchy like a giant blondie.