All hail dessert! We all turn into a kid when confronted with a freshly baked apple pie, a towering chocolate layer cake, or a plate piled high with chocolate chip cookies after dinner. Dessert recipes tend to get passed down from generation to generation, because we all crave the sweets we ate when were children, whether it's a creamy lemon pudding, gooey chocolate brownies, or a stacked strawberry shortcake. Skip the premade stuff at the supermarket and take the time to make your own - half the fun is letting the kids help you bake. We're always told to save room for dessert, but let's be honest - room or not, we'll eat it anyway.
This creamy New York classic dessert is too good to save for special occasions. All you need is a little extra time and the right tools to prepare this scrumptious recipe.
Fresh cranberries add tang and vivid color to these tender cookies.
Load up on fresh raspberries at farmers market or U-pick gardens to have plenty for the pie and some for breakfast and snacks.
If pecan pie is a thanksgiving "must" at your house, there's no need to skip the tradition because you're on a diabetic meal plan. These mini pies with only 19 carbs per serving let you enjoy the festive treat without a second thought.
These little folks have been around for centuries. Gingerbread originated in the Middle Ages, when it was eaten year-round as a delicacy at fairs. On American shores, the spicy-sweet aroma and festive shapes are familiar symbols during winter holidays.
Susan Meier of Omaha was a finalist in our 2011 recipe contest with this tangy pie.
Cocoa powder and semisweet chocolate pieces make this low-fat dessert recipe extra sweet.
Chopped dried figs and pistachios enhances the flavor of this simple three-ingredient dessert recipe that starts with a sour cream coffee cake.
These exquisite mini tarts boast four kinds of chocolate and are impossible to resist. Bake them ahead and store them in the freezer, if desired.