Dessert recipe collection

Peanut butter blossom kisses with sugar-rolled cookies and a chocolate kiss pressed warm into each top. The classic holiday cookie tray standard, soft and chewy with a crackly sugar crust.

Mrs. Field's-style chocolate chip oatmeal cookies with oats blended to powder and grated chocolate bar mixed in with the chips. Golf ball-sized for thick, chewy centers.

Old-fashioned brownies with unsweetened chocolate, butter, pecans, and a simple creamed batter. A vintage one-bowl recipe that bakes in 25 minutes flat.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Mud pie with an Oreo cookie crust, coffee ice cream layered with homemade chocolate-marshmallow mud sauce, and Kahlua whipped cream on top. The retro frozen dessert that earned its nickname for a reason.

No-bake chocolate peanut butter mud pies with oats. One-minute boil, stir in the good stuff, drop on wax paper, and let them set. Fudgy, chewy, and no oven needed.

Mudslide brownies spiked with Kahlua, Irish cream, and vodka, made with real unsweetened chocolate and walnuts. Finished with a Kahlua powdered sugar glaze.

These cookies are very tasty and rich, not too sweet, but enough chocolate flavor.

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

Soft yeast-leavened cookies sweetened with honey and cinnamon, made with multi-blend flour and raisins. Egg-free, dairy-free, and naturally sweetened with a bread-like chew.

Muscat ice is an English frozen dessert of pureed gooseberries infused with elderflower blossoms, sweetened and folded with yogurt. Aromatic, tart, and uncommonly refreshing.

Loaded chocolate chip cookies stuffed with pecans, white chocolate, milk chocolate, semisweet chocolate, and mini chips. The everything-in-the-cookie-jar classic.

Old-fashioned icebox cookies with dark brown sugar, butter, walnuts, and vanilla. Slice-and-bake in just 4 minutes for crispy, caramelized edges.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

A lighter cheesecake made with blended cottage cheese instead of cream cheese, finished with a tangy yogurt topping. Higher in protein, lower in fat, and easy to make sugar-free.

This is a rich, interesting cookie, made with nuts, raisins, cinnamon, and jam rolled into a tender cream-cheese pastry.