A decadent homemade dessert doesn't have to be complicated. Try this chocolate lava cake baked in a slow cooker. Be sure to have plenty of ice cream on hand to top the cake, and plenty of friends to help eat it!
If you like bananas in any way, shape, or form, this recipe will be your bliss. A moist, almost fudgy, cake is cut into bars and topped with a brown butter frosting.
This might just be the world's simplest, moistest chocolate cupcake recipe, and vegan to boot! Use your favorite frosting to top these cupcakes, or choose from the list below.
Favorite desserts are hard to pick, but these cookies – fudgy and moist, with a swirl of Nutella – are sure to top your list.
Flavored with hint of rosemary and topped with a buttery glaze, this lemon loaf makes a great gift for the end of the school year or a special person in your life.
This simple Southern cake is a great go-to summer recipe, and wonderful vehicle for almost any fruit topping. Try it with strawberry caramel sauce and a scoop of vanilla ice cream.
Mangoes, in season April through June, are at their peak right now. Ripe mango and bananas, chopped walnuts, and vanilla create a flavorful, not-too-sweet dessert (or breakfast) bread. Substituting canola oil for butter lightens it up.
There's nothing better than sharing baked good with friends. A care package containing peanut butter pound cake with peanut butter frosting and lemon coconut bars went to Boston.
These delicious bar cookies are layers of graham cracker, coconut, sweetened condensed milk, raspberry jam, almonds, and chocolate.
At first glance, 'How to Boil an Egg' by Rose Carrarini seems simple, but the cookbook is packed with sophisticated and unusual recipes. It's also beautifully illustrated by award-winning botanical artist Fiona Strickland.
Take everyone's favorite milk and cookie combo to the next level with these Oreo cupcakes. Iced with a cream cheese frosting and topped with crumbled cookies, they're something special.
Filled with lemon curd, topped with a sweet lemony glaze, and decorated with lemon drops, this lemon bundt cake is tart and sweet and full of flavor from top to bottom.
This vegan cookie made with fresh coconut and citrus juice keeps its promises to be delicious.
It's spring, and that means Girl Scout cookie season. If you can resist long enough, save a sleeve of your favorite cookies and use this cake recipe to create a special treat.
A cheesecake swirl takes this classic carrot cake to the next level. Make this cake to serve after Easter dinner, and forget about those baskets full of candy.
A new spin on this dangerously delicious Passover dessert with white chocolate and spicy rose sugar. Recipe and variations below.
There's a cookie monster inside many of us, and that calls for a monster cookie. This do-ahead recipe is all about the chocolate; chocolate chip cookies rolled in mini M&Ms.
Pi Day may be a good excuse to indulge in whipped cream and sugary fillings nestled in graham cracker crusts. Here's a vintage pie recipe that doesn't go overboard with sugar and is still a satisfying end to a good meal.
March 14 (3.14) is Pi Day. Since baking and math go hand in hand, why not celebrate Pi Day with this Southern Meyer lemon pie? Chilled and bright with a tangy citrus flavor, each piece is like a slice of summer.
A cake-like doughnut with a sugary glaze are easily made in a muffin tin for a brunch get together.
Putting banana pudding parfaits in jars make them easy to store and easier to bring with you.
Chocolate truffle filling in a Nutter Butter cookie crust... what could be better? Make a weeknight extra special with this simple dessert.
Black sesame seeds, almost akin to dark chocolate or French roast coffee, have a toastier, nuttier flavor than white sesame seeds and are a favorite in Asian desserts.
Stuffed with dried fuit, and baked into a warm pastry crust, these cookies are something special. Use any dried fruit of your choice, raisins, cherries, cranberries, apricots, ginger, dates, or prunes.
Spring is almost here, and in some parts of the world it's cherry blossom season. These cupcakes can be made with fresh or frozen cherries. With a creamy, dense frosting they're divine.