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    You are in: Home / Cookbooks / Desserts to Try
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    197 recipes in

    Desserts to Try

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    13 Reviews |  By LiisaN

    This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.

    Recipe #66507

    This recipe was one I was searching for to take to a gathering. I had this pie at a restaurant many years ago and this is as close as I could come to that one.

    Recipe #455313

    These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip << yes, those ugly yellow & red things :-) *** Update: some of you contacted me about skipping the pastry bag step, that's completely fine, what you need to do is leave room when filling cupcake wrappers by not filling all the way, after cupcakes are baked, you poke the holes & do the liquid coffee over top of poked cakes, then just top with the mascarpone layer (make sure it's chilled well as it thickens) then just use the cream cheese frosting on top of that & top with chocolate shavings.

    Recipe #304982

    Originally a "Cooking School" feature in Gourmet Magazine, this can take an enthusiastic amateur the better part of a day to create- but it's well worth the time!

    Recipe #5442

    This variation on chess pie was created by David Chang for his restaurant Momofuku in New York. (Another version of this is posted as recipe #414696 but that one has some quantities misstated.) The homemade cookie crust makes it special. If you don't have 10" pie pans, you can use 9", but the filling will be deeper, so it will need an extra 5-10 minutes cooking time. Prep time includes 1 hour for cooling the cookie. Published in my local paper

    Recipe #415283

    You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This".

    Recipe #26188

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

    Recipe #73825

    In 'The Grand Central Baking Book'

    Recipe #426120

    This is a very chocolatly bread pudding with a taste of kahlua. Serve this warm treat with whipped cream or vanilla ice cream. The recipe comes from Hometown Recipes. Note:Can be made with splenda. Rest time not included in prep time.

    Recipe #157550

    Those snooty Fifth Avenue folk wouldn't want to be caught eating a dessert with Cool Whip or instant pudding! This is a copycat recipe I picked up years ago from a restaurant in California. I updated it to use real whipping cream and lemon pudding; and suggested hazelnuts. Don't bother counting calories with this one.

    Recipe #138032

    This recipe comes from the Diocese of Louisiana, from a cookbook entitled "A Cook's Tour of the Bayou Country". Generally, I haven't found anything from Louisiana that didn't taste good! This cake turns out really moist.

    Recipe #414782

    1 Reviews |  By loof

    My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe came from a column in the Houston Chronicle where readers could send in requests for recipes and submit recipes in answer to the requests. This lovely and delicious cake is great for any occasion!

    Recipe #367295

    This is a nice "shell" sauce that is easy to make and hardens when put on ice cream.

    Recipe #151189

    This is a homemade version of Dairy Queen's soft serve ice cream

    Recipe #32963

    This is a fabulous recipe that is sure to impress! It looks and tastes like a much more difficult cake. It's a wonderful indulgence! (This cake was much easier for me to make the 2nd time around when I knew what to expect.)

    Recipe #202785

    What a delicious dessert!! I love tiramisu of all flavors anyway, but what better than to have chocolate!

    Recipe #388646

    This is an easy to make very delicious cheesecake. If you ever had homemade cheesecake before--this one takes the cake!

    Recipe #145152

    This cake was served at a bridal shower that I attended a couple of years ago. I begged for (and received) this recipe afterwards.

    Recipe #94920

    It's said that "Necessity is the Mother of Invention," and that's how my version of bread pudding was created. I had never made one prior to having guests for dinner that requested a bread pudding for dessert. "No problem!", I thought, "How hard can it be to make?" I chose a classic Betty Crocker recipe, made it, served it, and couldn't eat more than a spoonful! My guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. Because my family refuses to eat raisins and I was so sorely disappointed in the original recipe, I spent a week with my cookbooks, pouring over them and taking notes from various recipes. I ultimately decided to treat each aspect of the bread pudding as a single unit: if I'd love to eat the custard, alone, than it was a winner. Same went for the bread: if it was such a great bread that I could eat it plain, then it had to be included. And since raisins were out, I decided to use mixed berries as a contrast against the custardy bread filling. And what came out of the oven was a winner! Because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. Then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a our home! Is this the most economical bread pudding, using scraps of this and that? No. Is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? No, again. But, this IS a bread pudding that will make you proud to serve it at your table. It's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. So, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. And yes!, the temperature is correct: it's 335 degrees; I split the difference between 325 for custard and 350 for cake. This way, the bread browns nicely but the custard doesn't overbake. Enjoy!

    Recipe #413958

    2 Reviews |  By flower7

    This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.

    Recipe #128180

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