Desserts Recipes (Most Popular)
Chocolate, orange and cranberries are a winning combination on any holiday plate, and these simple, no-yolk bars are a delicious way to have them all at once!
Who doesn't love these rich, chocolate-hazelnut balls? Crunchy bits of hazelnut wafer and buttery ground nuts are bound with Nutella and wrapped around a whole hazelnut for a decadent gift you can make any day.
If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent.
When I saw this recipe for zucchini cupcakes at Blake Bakes (http://www.blakebakes.com/2008/09/donna-b
akeschocolate-chip-zucchini-cupcakes/) I knew I would have to make it! A quick consultation with The Other Half proved it. But could it be done with carrots? I decided to find out and I began to tinker around. These aren't too sweet, but they're light in texture and you still definitely know that it's dessert!
Between the honey, amber agave nectar, rosewater, cinnamon and walnuts, this creamy candy is a HEAVENLY concoction that really does evoke memories of the Mediterranean pastry!
Made with sunflower seed butter, toasted sunflower seeds, flax, oats and craisins! Inspired by this recipe on Gourmet(ed): http://gourmeted.com/2007/12/21/chocolate-
chip-sunflower-butter-cookie-and-the-s
ilpat-difference/
Three flours in the crust (whole wheat, Kamut and buckwheat) and three berries in the pie (blueberries, blackberries and strawberries) make for a delicious change to the Summer dessert circuit.
Unless I can get my hands on local cherries (and a pitter!) soon, it looks like this beauty is the last pie of the season for my kitchen... good thing it's a keeper!
This cake is extremely moist, nicely spiced and a great way to enter Fall while still enjoying your garden's tomatoes! It's an old formula that I veganized, cut the sugar, and added home-dried raisins and apples to.
The classic kitchen sink cookie, these are easy to customize to the recipient's individual tastes simply by switching out candies and nuts. Adapted from Desserts in Jars: 50 Sweet Treats that Shine.
This also makes delicious tartlets or "apple pie cookies" - that is if you can keep out of it with a spoon! Adapted from "Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness" by Dede Wilson.
Inspired by http://www.chocolatemoosey.com/2013/01/15/
lemon-snowball-cookies
Crunchy, crispy chocolate wafer cookies that are great for making crumb crusts or cookie sandwiches! Freeze the dough, then slice and bake as needed!
What can be better than an orange-chocolate cheesecake? How about a few splashes of liqueur, the elimination of refined sugar and lower-fat, lower-cholesterol ingredients?
This dessert has so many wonderful flavours and is so moist it might convert a non-honey-cake lover. Adapted from the Miami Herald. You can substitute chocolate chips, but chopped, premium chocolate is more delicious.
Great comfort food anytime, not just Passover! Matzoh balls are soaked in a hot creamy mocha mixture, perfect to slurp!
This dessert recipe was very popular in Quebec during the depression and remains a favorite in many French Canadian homes to this day
A wonderfully unusual blend of ingredients lends itself to a spectacular presentation. You've never had carrot cake like this before!
Cheap, easy, vegan and delicious to boot, without any added sugar, milk, eggs or wheat products to get in the way. Great for when you have leftover mushy bananas sitting in the freezer and you don't want banana bread!
ABrazilian Classic, and a very easy chocolate cake. The name can be translated as "Crazy Black Woman"; it's crazily easy, crazily delicious, and it's black!
Adapted from WitchyWife @ The Daily Plate, a delicious frozen chocolate pie with a crispy peanut butter crust.
Creamy, rich, smooth, and chock-full of good-for-you, high-quality soy protein! If chocolate's not your thing, a mix of lemon and cheesecake pudding mix is equally tasty - add 1 tsp of grated lemon zest too!
A little out of season, but I can't help it - I love pumpkin! Great with a cranberry juice glaze too for special occasions! Can also be made in an UNGREASED Angel Food Cake pan, bake for 1 hour and invert to cool.
Adapted from Smitten Kitchen's blog to make them vegan, these are delicious, chewy and rich cookies that are perfect on their own, with a glass of milk or wrapping an ice cream (or peanut butter) sandwich! Makes about 48 small cookies.
Another one of my mom's "Black Box" recipes, though the card is written in my grandmother's hand. I have no idea if my mom ever made it. This is rich cake, filled with butter, eggs, milk and honey, and it fills three 14-oz cans, about 6 slices each.
These are good for cocktail parties when you want to have an array of desserts laid out, or if you want that sweet taste but still want to fit into your jeans!
This is an old WW trick, best made in muffin tins (1. for portion control and 2. for texture). Great for a chocolate fix when you're still watching calories (or even if you aren't... then you don't have to stop at one!)
This is a decadent, buttery pastry eaten as a snack with tea or coffee. Rich doesn’t even begin to describe this!