10,000 icing recipes

Easy chocolate chip pie is a one-bowl pecan pie variation with chocolate chips and a custardy chocolate-studded filling. No corn syrup, no candy thermometer. Bake and serve warm with vanilla ice cream.

Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

French gaufrette wafer cookies with whipped cream, vanilla, and powdered sugar, baked on a pizzelle iron. Crispy, delicate French wafers for ice cream cones or tea.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

A warm non-alcoholic grog blending cranberry juice, orange juice, fresh lemon, strong tea, and sugar. Serve hot with cinnamon sticks or chilled over ice for a refreshing punch.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

Cranberry-cherry cooler: a blender-quick punch of tart cranberry juice, bright orange juice, and cherry drink mix served over ice. Ten minutes, four ingredients, party-ready pitcher drink.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.

Peruvian coffee punch blends evaporated milk, instant coffee, sugar, egg, and rum into a creamy, boozy iced cocktail. A rich, frothy coffee drink that whirs together in the blender in minutes.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Pecan thumbprint cookies, the classic shortbread-style holiday cookie. Buttery, melt-in-your-mouth dough rolled in finely chopped pecans with a thumbprint well ready for jam, chocolate, or icing.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.