Dessert recipe collection

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

Cocoa sponge cake hearts cut from a sheet pan, dusted with powdered sugar, and plated with pools of raspberry sauce and chocolate syrup. A stunning Valentine's Day or special occasion dessert for 8.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

I have made this pie several times, and everytime is a hit. The pineapple and coconut is a great combination. Very tasty pie.

A no-bake coconut cream pie made with instant vanilla pudding, whipped topping, and flaked coconut in a pre-baked shell. Five ingredients, zero cooking, and pure creamy coconut bliss after a 4-hour chill.

Buttery pecan coconut cookie balls with a hint of almond, baked golden and finished with a tropical pineapple honey glaze or a roll in powdered sugar. Makes about 6 dozen bite-sized treats.

Old-fashioned cold water cake with muscat raisins, warm spices, and no eggs or butter. A Depression-era boiled raisin cake that bakes up dense, spiced, and deeply satisfying.

A simple 4-ingredient cookie pie crust made with flour, melted margarine, and powdered sugar. Bakes up crisp and buttery in just 10 minutes. No rolling pin needed.

A no-bake cookies and cream cheesecake with a chocolate cookie crust, creamy gelatin-set filling, and chunks of cream-filled cookies layered throughout. No oven required.

Classic no-bake Cornflake Cookies ready in 30 minutes! Buttery dough with 5 cups crushed cornflakes for extra crunch. Simple drop cookies baked at 325°F.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Creamy homemade cornstarch pudding from scratch with butter and vanilla. Includes variations for chocolate, banana, and butterscotch pudding. One base recipe, four desserts.

Fiadone is a traditional Corsican ricotta cheesecake with bright lemon zest and airy whipped egg whites. Lighter than New York cheesecake, this French island classic bakes to a deep golden crust.

Fudgy from-scratch brownies layered with creme de menthe walnut frosting and drizzled with melted chocolate. Three layers of minty, chocolatey bliss in every bite.

Elegant dark chocolate torte layered with rich chocolate mousse on a thin cocoa sponge, served with homemade orange caramel confit sauce. A restaurant-level dessert you can make at home.