Dessert recipes

Instead of a traditional base, Giada De Laurentiis uses Italian biscotti cookies. For sweetener, she uses clover honey and orange zest, which add floral notes to...

A little orange zest helps to refresh the berries' aroma without overpowering them with citrus flavor....

This dessert from Food Network Kitchens uses tapioca to thicken the fresh berry filling and prevent the baked goods from becoming soggy.

Tyler Florence bakes this simple dessert, which pairs juicy peaches with fragrant cinnamon, until golden brown and serves it with a cool scoop of vanilla ice cream.

Ree Drummond makes this six-ingredient pie in reverse order. The base is a layer of pastry topped with fresh blueberries.

Melissa de Arabian makes her bread using a family recipe and adds a splash of orange juice to the banana chocolate chip batter, which gives the cake a delicate citrus flavor and extra moistness.

Make a banana cake with ripe bananas and serve sliced ​​with butter or fruit puree....

This recipe produces bread that's especially soft and moist, just like factory-baked bread, thanks to a combination of vegetable oil and sour cream, rather than the traditional butter and milk.

Ina Garten offers a classic cheesecake with raspberry sauce that can be made in minutes. Ina's tip: Measure your pan. Mine has a 23 cm base, but it should be 24 cm.

This finger food treat is perfect for any party. However, cheesecakes should be refrigerated before serving.

Tyler Florence scoured New York City and Naples for the perfect cheesecake, but eventually returned to his kitchen to create his own version of the dessert, layered with warm lemon-blueberry...

This recipe, one of Ina Garten's best desserts, calls for ripe, fresh peaches. The cake also features tart sour cream, aromatic cinnamon, and crunchy walnuts.

Homemade pumpkin bread takes center stage in Bobby Flay's beloved pumpkin pudding recipe. He soaks it in a creamy vanilla sauce and serves it with caramelized applesauce and cloves...

To make this deliciously sweet pudding, you'll need fluffy French bread, pumpkin puree, and delicious heavy whipping cream. Serve with a creamy rum sauce.

These homemade waffles combine three fall flavors: pumpkin waffles and a warm apple-walnut filling with maple syrup.

Craving the gingerbread aroma often associated with the holidays? With this simple recipe from Rachael Ray, waffles will be ready in just half an hour.

This recipe from Paula Deen makes it easy to make a pie with soft, sweet peaches nestled in a light, crumbly shortcrust pastry crust.

Before baking Sunny Anderson's brownie recipe, run the tip of a knife through the layers of red chocolate batter and sweet cream cheese frosting to create pretty little...

Topped with a light, fluffy frosting made from whipped cream cheese and butter, Paula Deen's traditional mini cupcakes are moist and light thanks to the buttermilk-based batter.

Food Network Magazine offers a new, original take on peanut butter cookies, adding honey-roasted peanuts, a dash of chipotle peppers, crispy bacon bits, and...

After removing the cookies from the oven, make them even more luxurious by topping each one with a chocolate candy. Try to do this quickly so the chocolate on the candies melts slightly and adheres to the cookies...

Put down the bread and make a sweeter version of Giada De Laurentiis' peanut butter and jelly sandwich. These are mini peanut butter cookies filled with...

Claire Robinson's cookie recipe doesn't use many ingredients, but the last one, sea salt, is key, as it imparts a pleasant salty flavor. The cookies are made without flour and...

To bake these gorgeous cookies, coated with sugar grains, you don't need any fancy kitchen tools. Just a flick of the fork, and they're ready to pop in the oven.

A great breakfast treat, Paula Deen's pancakes are incredibly filling thanks to two additions: cool cinnamon-flavored whipped cream and a dollop of maple syrup.

Thin and golden, these Ina Garten pancakes, with orange zest and a three-berry medley, are more like Dutch pancakes than traditional American pastries.

Patrick and Gina add a little crunch to their kefir pancakes by sprinkling them with chopped nuts before flipping. Watch the Neelys prepare their breakfast and discover their secret...

Made ahead, this dessert is perfect for Sunday get-togethers. The cake is large and moist, thanks to fresh lemon juice and sour cream, and you can top it with a glaze made from...

Chili pepper and cinnamon infuse these brownies with a Mexican flair, as the combination of spice and chocolate is a staple of Mexican cuisine. Guy Fieri's chocolate walnut brownies are not...

To soften the tartness of rhubarb, Ina Garten pairs it with sweet, juicy strawberries. This forms the basis of her magnificent dessert, topped with a buttery, brown sugar oatmeal crust that...

This delicacy, which tastes and colors just like store-bought versions but is made with fewer ingredients, is based on natural fruit puree. You decide...

You won't even have to force your little ones to eat fruit if you use cookie cutters to cut out their favorite shapes, like circles or stars, from watermelon and pineapple pulp. For older children...

Sweet and dense, Ina Garten's granola bars are made with coconut and flaked almonds, plus three types of dried fruit. Refrigerate them for a few hours before serving.

The secret to Ina Garten's recipe is that she dips the brioche pieces in a sweet honey-vanilla sauce before baking. This allows the buns to absorb all the flavor of the sauce, resulting in a moist pudding.

Before bed, prepare a casserole by soaking thickly sliced ​​bread in sauce, and in the morning you'll have a breakfast ready. Top it with a little whipped cream and sweet berries, and your favorite dish is ready.

Trisha Yearwood uses just four ingredients to make this sweet and salty treat with crunchy nuts. Before shaping the candies into molds and cooling, she bakes them in...

These layered pastries take the classic peanut butter and jam combination to a whole new level. These squares feature a butter-peanut-cocoa base, a filling of...

To add even more apple flavor, the Neely family adds raw, straight-pressed apple juice to a simple mixture of fruit, brown sugar, and cinnamon—and in just 25 minutes, they have applesauce...

A large batch of this apple sauce can easily be made in a slow cooker in just one hour. The recipe uses juicy red plums, which add color and sweetness to the sauce.

To ensure quick results, Alton Brown microwaves apples. For this cognac-infused apple sauce, he uses softened fruit that...

Why does Ina Garten's applesauce have a pink tint? The secret is that she doesn't just bake the apples; she leaves a bit of the red peel on, which imparts its color and adds a subtle touch...

In her recipe, Anne Burrell doesn't use canned pumpkin puree; instead, she adds the flesh of small sugar pumpkins to the sweet sauce. Before baking, let the cinnamon bread...

Sunny Anderson elevates the classic pumpkin pie by adding just one simple ingredient: nutty coffee creamer. She mixes it into a shortbread cookie base and adds...

To cut down on prep time, use a pre-made shortbread pie crust, fill it with chocolate pudding, then top it with fluffy whipped cream and bits of your favorite chocolate...

The real secret to these cupcakes is in the decoration. A little tinted frosting and candy transforms these chocolate mini cupcakes with peanut butter and cream cheese frosting into a stunningly beautiful...

This fun dessert from Food Network magazine looks like a Halloween candy bucket, but it's actually a cake that's easy and simple to make thanks to a pre-made mix and...

The classic, warm aroma of autumn spices like cinnamon and allspice infuses these soft oatmeal and pumpkin puree cookies. Giada De Laurentiis adds a touch of raisins, too.

To make sweet nut tartlets, use the smallest muffin tins. Fill the tarts with the pumpkin-vanilla mixture and garnish with pecans. And Sunny's cakes...

Giada De Laurentiis uses ready-made sandwich cookies with a creamy filling as the base for this children's treat, which she decorates with candies in distinctive colors and colorful icing to...

A rich pumpkin filling, infused with the aroma of three autumn spices: cinnamon, ginger, and cloves, and a crumbly, shortcrust pastry that comes together quickly and easily in a food processor. A wonderful...