Dessert Recipes

A bittersweet, dark, Guinness®-chocolate layer sits atop chewy caramel and salty pretzels for a rich dessert that's sure to wow. Plan ahead as this takes quite a bit of prep and cooling time. Make sure to read through the entire recipe before starting. Serve this tart at room temp, topped with some whiskey whipped cream, extra pretzels, and a sprinkle of sea salt to taste.

Put some spring in your step and in your desserts, too.

These classic cookies don't get much easier.

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Who doesn't love the sweet, creamy, and unmistakably rich flavor of butterscotch?

From old fashioned banana splits to New York cheesecake, these uniquely American desserts go beyond just apple pie (but don't worry, we included it too).

This moist and chewy oatmeal raisin cookie recipe makes the best version of an old favorite.

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!

This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

These are deliciously soft moist sugar cookies with the creamy richness of Bailey's Irish Cream! Wonderful as a St. Patrick's day treat or for any day you're craving a sugar cookie. I brought these to a party and within minutes, they disappeared. Feel free to omit the Bailey's and just cut down the flour by about half a cup.