Dessert recipe collection

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Vanilla-limeade ice cream pie: a chocolate wafer crust ringed with cookies, layered with vanilla ice cream and ribbons of tart green limeade, then frozen firm. A no-bake, make-ahead summer dessert.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Vegetarian mincemeat made with fresh pears, dried fruit, candied cherries, almonds, and a splash of whiskey. No suet needed. Spiced with allspice, nutmeg, and ginger for traditional Christmas mince pies.

Vegetarian mincemeat with fresh pears, mixed dried fruit, candied peel, glace cherries, dates, almonds, citrus zest, and whiskey. A meat-free version of the British holiday classic.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.

Cottage cheese Jello salad with dry orange Jello powder, crushed pineapple, mandarin oranges, and whipped cream. No boiling, no setting time. A fluffy, creamy retro potluck side ready in 10 minutes.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Vermont maple cinnamon swirl cookies: a flaky butter-and-maple pastry rolled around brown sugar cinnamon filling, then sliced and baked. Crisp edges, tender centers, and a real maple glaze on top.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Triple-chocolate bundt cake with melted chocolate bars, chocolate syrup, and a tender buttermilk crumb. Baked in an angel food pan for a tall, dramatic cake that delivers serious chocolate intensity.