A tender, buttery buttermilk loaf cake covered from top to bottom with a warm vanilla-almond glaze. Serve slices on their own or dress them up with fresh whipped cream and berries.
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| Lost Kitchen Butter Glazed Cake |
A rich, buttery gluten-free skillet cookie made with brown sugar and Baileys Original Irish Cream Baking Chips. Baked in a cast-iron skillet, it's crisp around the edges and soft and chewy in the center.
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| Gluten Free Skillet Cookie |
Sweet, glossy homemade candied cherries made from maraschino cherries and a simple sugar syrup. These are easy to prepare and useful for cakes, cookies, ice cream, desserts and other recipes calling for candied cherries.
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| Candied Cherries |
A rich chocolate pecan pie with a delicate, glistening crust and a soft, decadent filling flavored with bourbon and vanilla. Served slightly warm with whipped cream, it's an easy but impressive dessert.
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| Derby Day Pie |
A light and elegant lemon dessert with a crisp, slowly baked meringue crust, a creamy lemon filling and a generous layer of lightly sweetened whipped cream.
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| Bullocks Heavenly Lemon Pie |
A sophisticated homemade version of the classic chocolate snack cake. A light chocolate-almond biscuit is spread with vanilla whipped cream, rolled from both ends, frozen and dipped in chocolate for a crisp shell surrounding the tender cake and cream filling.
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| Bouchon Bakery OH OHs |
A classic double-crust cherry pie filled with fresh sweet cherries and a concentrated cherry-vanilla filling. Puréeing a portion of the cherries intensifies the fruit flavor while leaving plenty of whole cherries for texture.
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| Cherry Pie |
A beautiful lemon tart with a rich, buttery pine nut crust and a light, silky lemon sabayon filling. A few seconds under the broiler caramelizes the surface and gives the tart its distinctive golden finish.
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| French Laundry Lemon Sabayon Pine Nut Tart |
Flaky puff pastry filled with a rich vanilla custard and baked until golden and lightly caramelized on top. These Portuguese-inspired custard tarts are delicious served slightly warm or at room temperature.
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| Pastel De Nata |
This simple French-style apple tart combines tart Granny Smith apples with buttery puff pastry and a light fruit glaze. It looks impressive but requires very little preparation, making it an easy dessert to serve warm or at room temperature.
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| Rustic Apple Tart |
Rich individual chocolate soufflés flavored with vanilla and Grand Marnier. These are especially convenient for entertaining because the soufflés can be completely assembled and frozen ahead of time, then baked directly from the freezer just before serving.
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| Individual Chocolate Souffle |
Cold, crisp seedless grapes coated with bittersweet chocolate and generously dusted with unsweetened cocoa powder. These are surprisingly elegant for such a simple dessert—the chilled grapes provide a refreshing burst of fruit beneath the rich chocolate coating.
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| Chocolate Covered Grape Truffles |
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| Vanilla Bean Zabaglione |
These buttery cranberry squares combine tart cranberries with a sweet, tender almond-flavored batter and crunchy pecans or almonds. Simple to prepare and especially good during cranberry season, they can also be made a day ahead.
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| Cranberry Squares |
Rich, fudgy chocolate brownies layered and swirled with a homemade peanut butter caramel. Chunks of bittersweet chocolate add even more chocolate intensity, while espresso powder deepens the flavor. Slightly underbaking the brownies keeps the centers exceptionally moist and fudgy.
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| Peanut Butter Carmel Brownies |
A classic fresh strawberry pie filled with whole berries and a glossy strawberry glaze, all nestled in a crisp baked pie shell. After chilling, serve each slice with vanilla-scented whipped cream.
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| Strawberry Pie |
A rich chocolate torte with a hidden layer of creamy chocolate fudge and a crunchy macadamia topping. Puréed pears keep the cake exceptionally moist, while warm butterscotch-caramel fudge sauce and optional vanilla ice cream make it an especially decadent dessert.
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| Macadamia Nut Fudge Torte |
A buttery shortbread-style crust is topped with a bright, tangy lemon filling and finished with a generous dusting of confectioners’ sugar. These classic lemon bars balance a rich, tender crust with a fresh citrus filling.
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| Tangy Lemon Bars |
A simple apple dessert with a buttery yellow cake and coconut crust, tender cinnamon-sugar apples, and a rich sour cream topping. It bakes in a 9 x 13-inch pan and is especially good served slightly warm or at room temperature.
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| Apple Kuchen |