Desserts

Coconut Cream Pie is sweet, cool, and ultra creamy. This one has a Nilla wafer crust and even more vanilla in the filling for extra tropical flavor.

Like apple crisp, only better: layers of warm, cinnamon-y apples, melt-y vanilla ice cream, and crispy salty graham cracker crumbs…

Chocolate Cherry Cake is an old family favorite that’s been given a makeover. This new version, made from scratch, is packed with juicy cherries and draped with a thick layer of shiny dark chocolate glaze.

I’ve updated my husband’s childhood favorite no-bake cheesecake with an extra creamy filling, and a syrupy, almond-scented blueberry topping.

Thick and juicy, brightened with lemon and warmed by cinnamon and nutmeg, Blueberry Topping transforms anything it touches into something special.

This easy but spectacular raspberry tart has a bittersweet chocolate cookie crust, lighter-than-air raspberry cream filling, and the tart tang of fresh raspberries drizzled with a thick, glossy, raspberry glaze.

Old-fashioned Christmas cookies from my grandmother’s recipes aren’t fancy or trendy, but they still taste the best, and it wouldn’t be Christmas without them.

Chocolate Peppermint Brownie Cookies are intensely chocolate-y with a rich fudgy-ness that puts brownies to shame, and a festive hint of peppermint for the holidays.

I’ve got all the tips for making a classic Pumpkin Pie that’s rich and creamy, silky smooth, and subtly spicy.

Crispy on the outside, chewy on the inside, with a cloak of rich dark chocolate thrown over one shoulder, these are not your usual macaroons.