800+ Dessert Recipes

Whether you want a distraction for the kids or a decorative element for dessert, you'll find your solution in these how-tos for drizzling and decorating with chocolate.

The classic cookie benefits enormously from a hit of ginger here with these surprise sleeper hits of your Christmas season.

This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.

When you've got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that's obscenely indulgent. Tough decision, eh?

This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.

Molten, gooey, dense, chocolatey, and done in minutes with nary any evidence, er, we mean cleanup, this microwave mug cake is the solution to when you need dessert stat.

Think sugar cookie meets margarita. Or something like that. And just as difficult to stop at a single taste.

Cuddureddi. It means "a cause for celebration" if you're from Italy. Well, actually, it means "a sort of doughnut." Sorta the same thing.

Sweetly tart and almost too pretty to use, these translucent slices of citrus lend a quiet loveliness to all manner of desserts.

Like a slice of cheesecake smothered with the best, most boozy cherry sauce ever. Your fave diner dessert gone to finishing school.

The holidays incarnate. That's what these cookies are to us. They're magnificently and traditionally spiced and are crinkly and chewy. All in the best possible sort of way.

This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.

Not as dense or as sweet as a pound cake, this lovely tea cake is rich and buttery and subtly infused with layers of apple and cinnamon with a tart lemon drizzle as a finishing flourish.

We've been wobbly in the knees for these sweet and shatteringly crisp little Spanish olive oil tortas. And now that we know how to make them at home, we can't decide if that's a good thing or not...

Elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight snack and pretty much every moment in between.

We’re sharing this recipe from Jeni’s Splendid Ice Creams for a lot of reasons. Among them the fact that peanut butter and chocolate remind us of all the greatest romances in the world.

A welcome collision of all the expected goodness of classic pecan pie and rugelach but with the unexpected hint of bourbon and cayenne.

Intensely gooey, fudgy, crunchy-edged, gluten-free, flourless brownie loveliness. Easy to make. Even easier to make disappear.

We'd be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or Fourth of July, makes no difference to us. Or anyone we know who's experienced them.

Pumpkin pie. Cheesecake. And no, that’s not a choice you have to make. You get both. You’re welcome. (New Thanksgiving tradition, anyone?)