Bright and tart lemon bars, a stunning carrot cake, a novel take on fruit salad, and more Easter desserts that no one will skip.
With Dutch cocoa, dark chocolate, and vanilla, these brown butter brownies have it all.
This banana bread is tender, soft, and gently spiced, perfect with your morning cup of joe.
All you need is five minutes, three ingredients, and a food processor.
A modern approach to one of America's most iconic desserts.
Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.
Keep mornings peaceful with these make-ahead cinnamon rolls.
Simple, low-stress, and eminently satisfying.
Taste the rainbow!
Soft, rich lemon bars that slice into neat squares.
Fruity, tangy, and fresh.
Crispy on bottom, flaky on top, and nothing but sweet-tart perfection inside.
Rich, creamy, and bursting with bold coffee flavor.
A no-fuss method to make classic coffee cake even easier.
Gelato in its purest form.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
Silky smooth ice cream, no ice cream machine required.
A summertime classic, perfected.
Delicate, uber-fluffy, and tender.
Dark chocolate and creamy Nutella cheesecake on a crumbly Oreo crust.
Your leftover cheese bits deserve an end this delicious.
Meet the secret love child of Key lime pie and lemon meringue.
This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.
Better than anything you can buy!
Maximum return for minimum investment.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
A sweet 'n' sour rhubarb crisp, with a hearty brown sugar/oatmeal streusel topping.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
Light and creamy panna cotta can be tweaked with whatever flavorings you like.
Silky-smooth ice cream with a complex dairy flavor—no ice cream machine required.
An easy (and fancy-seeming) cherry dessert.
A new way to make this classic cake.
Like mainlining brown butter, in cookie form.
Strawberry shortcake, in frozen form.
A no-fuss, six-ingredient semifreddo.
Thick and creamy chocolate mousse, no eggs or gelatin required!
Done right, chocolate cream pie is a study in contrast: rich and light, creamy and fluffy, chocolate and vanilla, too.
It's loaded with coconut at every step.
The key to lighter cheesecake: Fold in meringue.
After making pistachio ice cream, turn those milk-soaked pistachios into the homemade pistachio paste that's laced into every bite of these fluffy, nutty buns.
A hearty pineapple-banana cake, baked in a cast iron skillet and topped with cream cheese frosting.
These moist cupcakes get a punch of flavor from coconut milk and chopped coconut.
This eggless mousse is light, creamy, and refreshing, with an herbal aroma that pairs beautifully with fresh fruit.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
A bright and fruity chocolate cake, perfect for any occasion.
Layered raspberries and cream with a smoky, boozy bite.
Angel food cake gets a toasted-sugar tan.
If there's one thing gluten-free does well, it's light and tender!
Gooey chocolate cake for two, loaded with whipped cream, ice cream, chocolate, and caramel sauce.
For all the pumpkin spice lovers out there.
Honor your nana with this kicked-up grasshopper pie.
Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream.
Give cheap Easter candy new life in these ultra-dark chocolate cookies.
A sweet-savory combo of cherries macerated in honey and vinegar.
How to build a better fruit salad.
A dessert Benedict of doughnut, brownie, melty Creme Eggs (complete with oozing yolk!), and a topping of rich frosting.