Goose recipes

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Peanut butter cup tarts made with just two ingredients: refrigerated cookie dough and peanut butter cups. The warm cookie puffs then wraps around the candy to form a mini tart shell as it cools.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Flourless chocolate cake with crushed amaretti cookies, cocoa, and cream baked in a water bath. A dense, Italian-style loaf cake with almond flavor and a fudgy, custard-like center.

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Easy mandarin orange cake doctors a lemon cake mix with ground hazelnuts, mandarin orange chunks, and fresh orange zest, baked in a tube pan and dusted with sugar or glazed with chocolate.

Carob brownies sweetened with honey instead of sugar, mixed entirely in a food processor with butter and walnuts. A naturally sweeter, caffeine-free alternative to chocolate brownies.

Homemade banana doughnuts deep-fried until golden and tossed in cinnamon sugar while still warm. Made from scratch with mashed bananas and nutmeg. Ready in 30 minutes, makes a dozen.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Silky cottage cheese blends with lemon zest, plump raisins, and crunchy nuts in a sweet custard pie that tastes like a lighter, tangier version of cheesecake.

Wholesome honey-sweetened cookies packed with oats, whole wheat flour, raisins, chopped apples, and warm cinnamon. A chewy, nutty treat you can feel good about.

Caramel apple cheesecake on a graham cracker crust with a gooey caramel layer, cinnamon-apple cream cheese filling, and a caramel-apple-pecan topping. A fall showstopper dessert.

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.