Everyday Dessert Cookbook: Over 70 Irresistible Recipes with Only 15 Minutes of Prep or Less Kindle Edition PDF Download File

 

Desserts from Scratch as Simply as Possible

When dinner is over and you’re craving something sweet to end the day, this is the cookbook you’ll want to have at your fingertips for dozens of delicious ideas. With only a handful of common pantry ingredients and 5 to 15 minutes of hands-on prep, you can pull together a special dessert in very little time at all.

If you’re a chocolate lover, you’ll be in heaven with Triple Chocolate Pound Cake―a tender chocolate Bundt cake that’s filled with chocolate pieces and drizzled with an exquisite dark chocolate ganache. Or try Seven-Minute Dark Chocolate Pudding, a rich and creamy dessert that puts store-bought puddings to shame. If you have berries stashed in the freezer and 5 minutes, the smell of Berries and Cream Cobbler bubbling away in the oven will draw all your family members, spoons in hand. When you have last-minute guests, the Peach Upside-Down Cake will look and taste like you spent a lot more time in the kitchen than you actually did. For a bite-size indulgence with that irresistible sweet and salty combo, look no further than Caramel-Pretzel Cookies―you can’t have just one.

There is something here for every craving, from cakes to crisps, cookies to cobblers, bars to ice cream, and beyond. With this cookbook, a made-from-scratch dessert is achievable even when you only have a few minutes to spare.

Contents 

Introduction 

ONE-PAN CAKES FOR EVERY OCCASION Triple Chocolate Pound Cake 

Best Ever Coconut Pound Cake Strawberry-Almond Coffee Cake Coffee Lovers' Cake 

Apple-Raisin Rum Cake 

Brown Sugar and Spice Pound Cake Mexican Chocolate Lava Cakes 

Fluffy Zucchini-Lemon Cake 

Chunky Monkey Snack Cake Butteiy Almond Pound Cake Pineapple-Coconut Coffee Cake Cranberry Coffee Cake 

Peach Upside-Down Cake 

Chocolate-Caramel Pecan Pound Cake 

Tangy Lime Cake with Lime-Whipped Cream Topping 

COOKIE RECIPES YOU’LL MAKE ON REPEAT Giant Coconut-Pecan Chocolate Chunk Cookies 

Lemon Poppy Seed Cookies 

Caramel-Pretzel Cookies 

Salted Chocolate Chip Pudding Cookies Coconut-Lime Oatmeal Cookies Crispy Peanut Butter Cookies 

Little Bit Salty, Little Bit Sweet Skillet Cookies Favorite Oatmeal Raisin Cookies 

Cranberry-Lemon Scone Cookies Almond Lovers' Crinkle Cookies 

Triple Chocolate Butterscotch Skillet Cookie 

Cranberry-White Chocolate Cookies M&M’s Treasure Cookies 

Nut Lovers' Oatmeal Cookies Chocolate Mint Cookies Cream Cheese-Pecan Cookies 

Oatmeal Peanut Butter Cup Skillet Cookies Almond Joy Cookies 

Crispy Chocolate-Toffee Cookies Maple-Nut Scone Cookies 

Pretzel Peanut Butter Cup Cookies Pistachio-Chocolate Chunk Cookies 

BARS: THE ULTIMATE MAKE-AHEAD DESSERT 

Monster Cookie Bars 

Chai Snickerdoodle Bars 

Blueberry-Chocolate Chunk Brownies Cranberry-Pistachio Oatmeal Bars Gooey Rocky Road Brownies PB&J Blondies 

Walnut Toffee Bars 

Oatmeal-Almond Fudge Bars Ginger Shortbread Bars Black Forest Brownies 

Irish Coffee Bars 

Kitchen Sink Blondies 

COBBLERS, CRISPS, CRUMBLES, AND FLOPS 

Lemon-Blueberry Cobbler 

Caramel Apple-Walnut Crumble Brown Sugar-Peach Cobbler Cherries and Chocolate Almond Crisp Mini Pecan-Pear Crisps 

Grandma’s Old-Fashioned Fruit Flop 

Cranberry-Almond Crumble 

Berries and Cream Cobbler Bourbon Apricot or Peach Crisp Oatmeal-Raisin Apple Crisp Pineapple-Coconut Crisp 

IRRESISTIBLE ICE CREAMS, PUDDINGS, AND SAUCES 

Best and Easiest Vanilla Ice Cream 

Four Tasty Ways to Mix Up Vanilla Ice Cream Fresh Strawberry Ice Cream 

Seven-Minute Dark Chocolate Pudding Light and Creamy Lemon Pudding 

Salted Butterscotch Pudding Raspberry Creme Brfilee 

Perfect-Every-Time Hot Fudge Sauce 

Salted-Vanilla Caramel Sauce Five-Minute Berry Sauce 

NO-BAKE TREATS FOR ANY SEASON Peanut Butter-Banana Refrigerator Pie Coconut Lovers' Rice-Crispy Bars Chocolate Cheesecake Mousse Cups 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) 

Fully-Loaded Monster Cookie Dough Cups Lime Cheesecake Mousse Cups 

Pretzel Avalanche Fudge 

Berry-Swirled Cheesecake Mousse Bars Hot Fudge-Ice Cream Cone Pie Blueberry Brownie Trifles 

Index 

Introduction 

You hold in your hands my forever favorite dessert recipes. These are 

the recipes I reach for time and time again, whether for a quick dessert after dinner or a fancier dessert for guests. With these recipes, 

you can pull together an amazing dessert in very little time at all. 

The Weeknight Dessert Cookbookis filled with something for every craving: from cakes to cobblers, cookies to crisps, puddings to ice creams, no-bake treats, cookies, and more. This is where I’ve collected my tried-and-true dessert recipes for you. 

Every recipe in this cookbook has been tested by me, of course, but they’ve also been tested by multiple volunteer home cooks just like 

you in a variety of kitchens. They are all reliable, delicious ways to 

satisfy your sweet tooth with approximately five to fifteen minutes of hands-on prep time. 

What that five-to-fifteen-minute timeframe means is that all of your 

ingredients are ready and on the counter in front of you when you start the recipe. For example, the canisters of dry ingredients are on the counter, but not yet measured. The eggs, butter, and any additional ingredients are available at your fingertips as well. 

That said, for most of these recipes, the five-to-fifteen-minute 

timeframe easily includes the moments required to assemble the ingredients. Over the years, I’ve found that measuring dry ingredients 

beforehand is unnecessary. While there are recipes that benefit from 

combining and sifting the dry ingredients first, those aren’t the recipes in this book. I’ve streamlined the process here to eliminate 

that step. 

Prepping the work area is key to making sure these really are quick and easy dessert recipes. Cleaning up along the way, dropping used tools in the sink, and wiping down the counter once the dessert is in the oven all help make sure that cleanup won’t be a hassle. 

BAKING TALK 

Gas, electric, and convection ovens will all bake differently. I recommend using an oven thermometer to make sure you’re actually baking at the recommended temperatures. Always test a cake before removing it from the oven. 

To test for doneness, insert a bamboo skewer, toothpick, or butter knife straight into the center of the cake and lift it back out. If it 

comes out mostly clean with no wet batter sticking to it, the cake is done. If you can see wet batter clinging to the knife, the cake needs a few more minutes. Your patience will be rewarded. 

Here are some constants to help you get consistent baking results for these recipes: 

• Butter in my kitchen is always salted. Feel free to use unsalted if it is 

your preference. If you do prefer unsalted butter, just add a tiny pinch of salt to the recipe to replicate my results. 

• Eggs are always large. This is a USDA regulated size. If you’re in 

Europe or (lucky you!) have access to home-raised eggs, you’re looking for 2-ounce (57-g) eggs. 

• Measure carefully. Scoop flour and level with a knife. 

• No liquor cabinet? No problem! You can find tiny bottles of different 

alcohols in most liquor stores. That is typically enough for most baking recipes. 

To get the job done right, you need the right tools. Never fear, 

though, the tools for baking are, for the most part, ones you already 

have on hand or can get your hands on very inexpensively and easily. 

Here’s a list of the most commonly used tools in The Weeknight Dessert Cookbook: 

• First, you’ll want an 8-inch (20-cm) pan, square or round. This is the 

perfect size to make just enough of a simple, everyday dessert. However, almost all the recipes in the book that use an 8-inch (20cm) pan can be doubled for a 9 x 13-inch (23 x 33-cm) pan. 

• A Bundt pan is also useful. Most of the recipes in this book use a 

half-size or 6-cup (1.4-L) Bundt pan, which is just enough dessert for one meal. The recipes can all be doubled for a standard-size Bundt pan. 

• A loaf pan, typically about 6 cups (1.4 L) in size or approximately 5 

x 8 inches (12 x 20 cm), is helpful, but if you have a half-size Bundt pan, it will do double duty for almost any recipe that calls for a loaf pan. That said, a loaf pan will not always work for the Bundt pan recipes. 

• A baking sheet pan, half-sheet size, approximately 18x13 inches 

(46 x 33 cm), is a rimmed cookie sheet, and you’ll use it endlessly. 

• I use parchment paper or a silicone baking mat for almost 

everything I bake. Not only will parchment help with even cookie baking, but it also aids when lifting bars and bakes from the pan after baking. Nothing, and I do mean nothing, will stick to parchment. 

• Last but not least, cookie scoops are indispensable in my kitchen. 

The convenience of scooping an entire tray of cookies in just a minute or two cannot be rated highly enough. 

With the right tools and ingredients prepped, you’ll be baking quickly 

in no time at all. None of these recipes are complicated or require hard-to-find ingredients, and all of them are guaranteed to end your 

meal on a lovely sweet note. Sharing my love of food and cooking for others are two of my favorite things. My hope is that this book brings 

you more joy in the kitchen and many happy memories shared with 

family and friends. 

One-Pan Cakes for Every Occasion 

If you love cake, and—even better—a fresh cake that requires little effort and provides big payoff, you will love that every one of the cakes in this book comes together with minimal hands-on time. The Mexican Chocolate Lava Cakes take barely five minutes to stir together, and they're a showstopper of a dessert. 

Craving chocolate? The Triple Chocolate Pound Cake has your name on it. Do you love coffee? I mean, do you reallylove coffee? The Coffee Lovers’ Cake is a cake like nothing else I’ve ever tasted. I love it even more than I love my morning cup of coffee. 

Want a dessert that looks like you spent some serious time in the kitchen, but truthfully requires no extra effort? Peach Upside-Down 

Cake is what you’re looking for. Do you know a coconut lover? The Best Ever Coconut Pound Cake might make you their best friend. 

Unless a recipe says differently, a toothpick inserted into a finished 

cake should come out with wet crumbs on it. If there is liquid or cake batter on the toothpick, it’s not quite done, so bake for five to ten minutes longer and test again. These cakes can be stored at room 

temperature, loosely covered, preferably not in an airtight container. 

CAKE TRANSFERRING 

To transfer a cake from the pan it was baked in, place a plate that is 

large enough to overlap the pan by a couple of inches or a wire cooling rack over the cake, and then, holding the rack tightly over the cake by both sides, flip or invert the cake over the rack. The cake should fall from the pan at this point. If it does not, tapping the cake 

pan firmly with a wooden spoon should loosen it. 

Baker’s Note:If you don’t see crumbs, the cake has likely 

overbaked. Don’t worry, though. It’ll still be tasty. Just drop a scoop of ice cream on top and say it was intentional, and then make a note for yourself for the next time you make it. It’s all in how you sell it. 

TRIPLE CHOCOLATE POUND 

CAKE 

Chocolate cake is a favorite dessert year-round, and 

Yield:6-8 this cake is one of the best. It’s moist, tender, and

filled with plenty of chocolate. It is almost chocolate

servings,

overload, but a dark chocolate ganache frosting

depending keeps it from being overly sweet. The coffee in this

on size cake serves to intensify the chocolate flavor without

adding a discernible coffee flavor to the finished cake. 

FOR THE CAKE 

V2cup (120 g) butter, softened, plus more for pan 

% cup (150 g) light brown sugar 2 eggs 

1 cup (240 ml) sour cream 1 cup (125 g) all-purpose flour 

V%cup (35 g) regular or dark cocoa powder 

IVtsp (3 g) instant coffee 

1 tsp baking soda 

1 tsp baking powder V4tsp kosher salt 

% cup (112 g) dark or semi-sweet chocolate chips 

FOR THE GANACHE 

V2cup (84 g) dark or semi-sweet chocolate chips 3 tbsp (45 ml) heavy cream 

Preheat the oven to 350°F (177°C). Thoroughly grease a 6-cup (1.4-L) loaf pan or mini Bundt pan with butter. 

To make the cake, combine the butter and sugar in a large bowl. Beat with an electric mixer until smooth. Add the eggs and sour cream and beat again. Add the flour, cocoa powder, instant coffee, baking soda, baking powder, and salt. 

Beat until combined. Stir in the chocolate chips. The batter will be thick. Pour the batter into the prepared pan. Spread evenly with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean or with moist crumbs. 

Cool in the pan on a wire rack for 15 minutes. Then place a cooling rack on top of the cake, hold the sides firmly, and invert the pan over 

the rack. The cake should drop smoothly out of the pan. Let the cake cool completely. 

To make the ganache, combine the chocolate chips and cream in a 

glass measuring cup or bowl. Microwave on full power for 90 seconds. Stir until smooth. Pour the ganache over the cake. 

Baker’s Notes:This cake doubles perfectly to fill a 12-cup (3-L) 

Bundt pan. I like to use both special dark cocoa powder and 60 percent dark chocolate chips in this cake. The darker chocolate deepens the flavor, and I especially love the ultra-dark color. 

Add 1 tablespoon (15 ml) more of heavy cream to the ganache 

frosting to make it more pourable to drizzle over a Bundt cake. 

Variation: Adding 1 tablespoon (4 g) of finely minced orange zest 

and !4 cup (60 ml) of fresh orange juice to the batter takes this cake to a whole new level. We absolutely love the chocolate orange combination. If you do add the orange juice, reduce the sour cream to lAcup (58 g). 

BEST EVER COCONUT POUND CAKE 

I could quite possibly talk your ears off about how much I LOVE this coconut pound cake. The crumb is 

Yield: 

spectacular, the crust has the perfect crunch, and this -8 beauty of a cake is drizzled with a sweet coconut icing 

and topped with an extra sprinkling of coconut. It’s servings 

tender and fluffy enough for the perfect crumb, sweet but not overly sweet, with just the right amount of 

coconut flavor in every bite. 

FOR THE CAKE 

V2cup (120 g) butter, softened, plus more for pan 

cup plus 2 tbsp (140 g) all-purpose flour, plus more for pan VAcups (225 g) sugar 2 eggs 

xhtsp vanilla extract 

1 tsp coconut extract % cup (60 ml) milk V2tsp baking powder % tsp kosher salt 

V2cup (47 g) sweetened shredded coconut 

FOR THE GLAZE 

1 tbsp (14 g) butter, melted 

% cup (75 g) powdered sugar 1 tbsp (15 ml) milk V2tsp coconut extract 

FOR THE TOPPING 

V3cup (30 g) shredded sweetened coconut, toasted (optional) 

Preheat the oven to 325°F (163°C). Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 6-cup (1.4-L) loaf 

pan or a mini Bundt pan. 

To make the cake, combine the butter and sugar in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the eggs, vanilla, 

and coconut extract, and beat again until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder, and 

salt. Beat again, just until combined. Stir in the coconut. 

Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until golden on top and light brown on the edges. A toothpick inserted should come out with moist crumbs. Cool in the pan on a 

wire rack for 15 minutes. 

After 15 minutes, run a sharp knife around the edges of the cake pan 

and place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary, to free the cake from the pan. Let the cake cool completely before glazing. 

To make the glaze, melt the butter in a small glass bowl. Add the powdered sugar, milk, and coconut extract. Whisk together until 

smooth. The glaze should pour off the spoon in a thick, white stream. Add 1 teaspoon or more of milk to thin it, or 1 to 2 tablespoons (7 to 

13 g) of powdered sugar to thicken it, if necessary. 

Drizzle the glaze over the cake. Sprinkle generously with shredded coconut, if desired. Store at room temperature, loosely covered, 

preferably not in an airtight container. This cake will keep nicely and 

stay very moist for 3 to 4 days. 

Baker’s Note:I’m not an advocate for buying a slew of specialty 

ingredients, but the coconut extract is key to the lovely flavor in this cake. Also, this recipe can be doubled to fill a 10-cup (2.6-L) Bundt pan. The Bundt cake will need to bake an additional 10 to 15 minutes. 

STRAWBERRY-ALMOND COFFEE CAKE 

This is a moist, berry-filled coffee cake with a hint of 

Yield: almond in the cake and a sprinkling of almonds on

-12 top. It’s great with a cup of coffee in the morning or

for dessert any night of the week. My youngest son servings 

loves this cake, and it’s sure to be on his plate with his breakfast if there’s a slice left over the next morning. 

V2cup (120 g) butter, softened, plus more for pan 

1 cup (200 g) white sugar 

2 eggs 

1 tsp vanilla extract 

tsp almond extract 

1 cup (125 g) all-purpose flour, divided xhtsp baking powder 

JAcup (60 ml) sour cream 

IV2cups (249 g) thinly sliced fresh strawberries Vacup (23 g) sliced almonds 

1 tbsp (7 g) powdered sugar 

Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) round pan with butter. 

Combine the butter and white sugar in a large bowl. Beat with an electric mixer for 3 to 4 minutes, or until light and fluffy. Stir in the eggs, vanilla, and almond extract. Add the flour, reserving 2 

tablespoons (15 g), and baking powder and stir to combine. Mix in 

the sour cream. 

Sprinkle the strawberries with the reserved flour and toss to coat. Gently stir the berries into the cake batter and scoop the batter into the prepared pan. Use a spatula to spread the batter in an even layer across the pan. Sprinkle the batter with the almonds. 

Bake for 50 to 52 minutes, or until golden brown on top and a toothpick comes out with just a few moist crumbs. Let it cool completely before dusting with powdered sugar and slicing. 

Baker’s Notes:This cake also works well in a square pan or with 

other berries instead of strawberries. This cake, however, will not work with frozen berries, as they will add too much moisture to the cake. This is a very moist, almost dense, cake as written. You’ll want to avoid adding any additional liquids or moisture to the batter. 

You may be tempted to increase the berries in this cake, but I’ll 

caution you not to do that. Too many berries will make it much harder to cook the cake all the way through, and it might be 

overly wet. Still tasty, but not the desired result. 

COFFEE LOVERS’ CAKE 

The coffee in this recipe seasons both the cake and the frosting, cutting the sweetness of the cake without detracting from the fantastic flavor. But, you must like 

Yield: coffee ... a lot. Fortunately, we do, and this is a very 

popular cake in our house. 

8-12 

servings Our friend Tom introduced us to this cake last year, 

and I couldn’t get it out of my head. His version started with a cake mix and it was truly irresistible. So, I challenged myself to recreate it from scratch. This is truly a coffee lover’s dream come true. 

FOR THE CAKE 

Butter, for greasing pan 

VAtsp (3 g) instant coffee 

Vicup (120 ml) room-temperature water 

Vicup (100 g) light brown sugar V4cup (50 g) white sugar 

Vicup (80 ml) vegetable or light-flavored olive oil 2 eggs 

1 tsp vanilla extract 

IV4cups (156 g) all-purpose flour 2 tsp (10 g) baking powder Vitsp kosher salt 

FOR THE FROSTING 

IV2tsp (3 g) instant coffee 1 tbsp (15 ml) water 

V2cup (120 g) butter, softened 2 cups (200 g) powdered sugar Vitsp vanilla extract 

2 tbsp (30 ml) heavy cream 

the oven to 350°F (177°C). Grease an 8-inch (20-cm) round or square baking pan with butter. 

To make the cake, combine the instant coffee and the water and stir 

to dissolve. Set aside. 

Combine the light brown sugar, white sugar, and oil in a large bowl. Beat until fluffy crumbs form. Add the eggs and vanilla and beat to combine. Slowly pour in the coffee mixture while continuing to beat the mixture. 

Slowly add the flour, baking powder, and salt to the egg mixture. Beat until just combined. Pour the batter into the prepared pan and 

bake for 34 to 36 minutes, or a toothpick comes out with just a few moist crumbs. Remove from the oven and cool completely before frosting. 

To make the frosting, combine the instant coffee and the water and 

stir to dissolve. Place the butter in a bowl and beat with an electric mixer until smooth. Add the powdered sugar gradually, 1 cup [100 g) at a time, beating until well combined. Add the vanilla and the coffee, 

beating until well combined. 

Slowly add the cream, while beating the frosting. The frosting should be light and fluffy. Spread the frosting over the cooled cake. Add more powdered sugar to the frosting for a thicker frosting or more 

cream for a thinner frosting. 

Baker’sNote: This cake can also be doubled for a 9 x 13-inch (23 

x 33-cm) cake pan or made as a layer cake using two 8-inch (20cm) round pans. 

APPLE-RAISIN RUM CAKE 

This is a lightly sweetened snackable cake that I 

Yield: cannot resist. The hint of flavor from the rum adds an

^2 extra depth to the overall flavor of this cake. Served

on its own or with a dollop of whipped cream, this 

servings dessert is a hit.

Butter, for greasing pan 

IV2cups (188 g) all-purpose flour IV2tbsp (23 g) baking powder 

% tsp ground cinnamon % tsp ground ginger Vatsp kosher salt 

Vzcup (100 g) light brown sugar 

1 egg 

7 tbsp (105 ml) sour cream Vzcup (120 ml) applesauce % cup (60 ml) golden or dark rum Vzcup (60 g) raisins 

Whipped cream, for serving (optional) 

Preheat the oven to 400°F (204°C). Grease an 8-inch (20-cm) square or round baking pan with butter. 

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and brown sugar. 

In a large bowl, add the egg and sour cream. Whisk to combine. Add the applesauce and rum and whisk again until smooth. Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the raisins. 

Scrape the batter into the prepared baking pan. Bake for 25 minutes, or until the cake is golden brown and a toothpick inserted comes out mostly clean. Serve plain or with lightly sweetened whipped cream. 

Baker’s Notes:I like to use a mix of California raisins and golden 

raisins for this recipe. Any raisin you enjoy eating will work well with this cake. 

The recipe can be doubled for a 9 x 13-inch (23 x 33-cm) or 

Bundt cake. Adjust the baking time as needed. 

The rum in this recipe may be skipped if you’d prefer not to use 

any alcohol. You’ll want to increase the applesauce to % cup (160 ml) if eliminating the rum. 

BROWN SUGAR AND SPICE POUND CAKE 

This cake is filled with spices, rich with butter and 

Yield: brown sugar, and just dense enough that you can slice

-12 it into super-thin snackable slivers without the cake

falling apart. If this cake is in the house, I absolutely servings 

cannot resist it. With a cup of coffee or a glass of milk, this cake is spectacular. 

3A cup (180 g) butter, softened, plus more for the pan 

IV2cups (188 g) all-purpose flour, plus more for the pan 1 cup (200 g) light brown sugar 

V2cup (100 g) white sugar 

eggs 

1 tsp vanilla extract 1 tsp ground cinnamon 

xhtsp ground ginger % tsp ground nutmeg % tsp ground cloves Vitsp baking powder 

tsp kosher salt 

Vicup (120 ml) milk 

1 cup (150 g) chopped pecans (optional) 

Preheat the oven to 325°F (163°C). Generously grease and flour a loaf pan or mini 6-cup (1.4-L) Bundt pan. 

Combine the butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer until fluffy. Add the eggs and the vanilla. Beat to combine. Add the flour, cinnamon, ginger, nutmeg, cloves, 

baking powder, and salt. Beat to combine. Add the milk slowly while 

continuing to mix the batter. Stir in the pecans, if using. 

Spoon the batter into the prepared pan and bake for 48 to 55 minutes, or until a toothpick comes out clean. Cool the cake in the 

pan for 10 minutes, before running a knife around the edge of the pan 

and then inverting the cake over a wire cooling rack. Cool completely before slicing. 

Baker’sNote: This recipe may be doubled to fill a 10- to 12-cup 

(2.6- to 3-L) Bundt pan. Depending on the type of pan you use, this may require additional baking time. Test for doneness with a toothpick and adjust accordingly. A mini Bundt pan will cook a few minutes faster than a loaf pan. A full-size Bundt pan may require a few extra minutes. 

MEXICAN CHOCOLATE LAVA CAKES 

Yield: 4 

ramekins 

(5-6 

Lava cakes are a chocolate lover’s dream come true. ounces 

With a gooey center and a crackling crust, there is no 

[150- other dessert that compares. This lava cake takes the

ml]) original to a new level with a sprinkling of cinnamon

and a pinch of hot pepper. That tiny bit of heat kicks

or 6

up all of the flavors. I highly recommend topping

ramekins these cakes with chocolate or cinnamon ice cream

right before serving.

(3-4

ounces V2cup (120 g) butter, plus more for the pan

[90-120 

ml]) 

Vicup plus 2 tbsp (105 g) semi-sweet or dark chocolate chips 3A cup (75 g) powdered sugar 

1 tsp cinnamon 

V&-V4tsp cayenne pepper 2 eggs 

7 tbsp (56 g) cornstarch Ice cream, for serving 

Preheat the oven to 400°F (204°C). Place the ramekins on a baking sheet and grease the cups with butter or baking spray. 

In a medium glass bowl, combine the butter and chocolate chips. Microwave or melt in a double boiler, until the butter has melted, about 1 minute in most microwaves or 3 to 5 minutes in a double 

boiler. Remove from the heat and stir to melt the chocolate 

completely. 

Add the powdered sugar, cinnamon, and cayenne pepper to the 

chocolate mixture and stir to combine. Add the eggs and whisk until completely smooth. Add the cornstarch and stir until well combined. 

Divide the batter between the greased cups. Bake for 16 to 18 minutes, or until the edges of each cup are firm and the center is still soft and liquid. Let the cakes cool for 5 minutes, and then top each serving with ice cream and serve immediately. 

Baker’s Note:We enjoy this recipe with 'A teaspoon of cayenne pepper in the recipe. However, if you are leery of the heat and 

just want to punch up the flavor a bit, start with a scant Vs 

teaspoon of cayenne. 

FLUFFY ZUCCHINI-LEMON CAKE 

When zucchini is in abundance, there is endless 

potential for using this great vegetable. If you are already a fan of zucchini bread, I’d like to introduce 

you to zucchini cake. This is a fluffy lemon cake with 

Yield: specks of zucchini throughout.

This cake is perfect for snacking. I like to leave a servings butter knife in the pan, just to make it easy to slice 

slivers off of it. The sweet glaze nicely balances the tartness of this cake. Not overly sweet, with hints of zucchini and lemon throughout, this is the cake that might even convert zucchini haters into fans of the bountiful green vegetable. 

FOR THE CAKE 

1 medium-large Italian zucchini, grated (approximately IVcups [225 g]) 

% cup (150 g) sugar 2 eggs 

V2cup (120 g) butter, melted 

1 tsp vanilla extract 

% cup (160 ml) fresh lemon juice (approximately 5 large lemons) 2 cups (250 g) all-purpose flour 

IV2tsp (8 g) baking powder 1 tsp baking soda 

Vatsp kosher salt 

FOR THE GLAZE 

3 tbsp (45 ml) fresh lemon juice (approximately V2lemon) 

1 cup (100 g) powdered sugar 

Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) round pan. Line a bowl with a triple layer of paper towels. 

To make the cake, grate the zucchini and place it in the bowl with the paper towels. Use the paper towels to squeeze liquid from the 

shredded zucchini. Discard the liquid and place a clean paper towel in the bowl. Transfer the squeezed zucchini to the dry towel and let it rest for a few minutes. 

In a medium bowl, whisk together the sugar and the eggs. Whisk in the butter, vanilla, and lemon juice. Add the flour, baking powder, 

baking soda, and salt. Stir to combine. Add the zucchini and stir once more. Pour into the greased pan. Bake for 40 to 45 minutes, or until 

golden brown and an inserted toothpick comes out clean. Remove from the oven and cool completely. 

To make the glaze, whisk the lemon juice into the powdered sugar. 

Pour the glaze over the cooled cake. 

Baker’s Notes:You can flip the cooled cake onto a cake plate for 

serving or serve the cake directly from the pan. Either method will work fine; you can glaze the cake in the pan or on the platter. 

Please note that there is a good amount of lemon juice in this cake. The cake is supposed to be fairly tart. If you prefer it a bit sweeter, increase the sugar to 1 cup (200 g). Also, the importance of fresh lemon juice versus bottled juice cannot be overstated 

here. 

CHUNKY MONKEY SNACK CAKE 

This Chunky Monkey Snack Cake is a rich banana cake 

filled with chopped pecans and a whole lot of chocolate. No frosting is needed, just bring a craving for a sweet snack cake. This cake is perfect with a glass of milk for an afternoon snack. (I recommend it 

Yield: 

for breakfast, too!) Or serve it warm with a scoop of 9-12 vanilla ice cream and maybe even a drizzle of 

chocolate for a great dessert. 

servings 

I’ve made this cake both with and without the chocolate chips and/or the nuts and while my personal preference is with the chocolate and nuts, the banana cake is wonderfully light and fluffy and completely delicious on its own. 

Vzcup (120 g) butter, softened, plus more for pan % cup (135 g) light brown sugar 

Vzcup (120 ml) sour cream 

1 tbsp (15 ml) vanilla extract 

1 egg 

1 cup (125 g) all-purpose flour 1 tsp baking soda 

Vatsp kosher salt 

3 small ripe bananas, mashed (approximately 1 cup [225 g]) Vzcup (84 g) semi-sweet chocolate chips 

Vzcup (56 g) white chocolate chips Vzcup (60 g) chopped pecans or walnuts 

Preheat the oven to 350°F (177°C). Grease an 8 x 8-inch (20 x 20cm) pan with butter or line it with parchment paper. 

Combine the butter and sugar together in a large bowl. Beat with an electric mixer until it forms fluffy crumbs. Add the sour cream and 

beat to combine. Add the vanilla and egg, and beat. Add the flour, baking soda, and salt, and beat just until combined. Stir in the bananas, and then add the semi-sweet and white chocolate chips and nuts. 

Pour the batter into the prepared pan. Bake in the center of the oven for 32 to 36 minutes, or until the cake is golden brown and rounded on top and a toothpick comes out mostly clean with wet crumbs. Let it cool completely before slicing. 

Baker’s Note:Seriously ripe bananas with plenty of brown spots (the more the better) are the secret to rich and flavorful bananaflavored baked goods. I place the ripe bananas on a plate and use a fork to smash them. (This is my eight-year-old’s favorite job in 

the kitchen.) 

BUTTERY ALMOND POUND CAKE 

This beauty of a pound cake is rich and buttery with a 

golden-brown crust. This cake is not overly sweet, and 

Yield: 

it’s loaded with almond flavor. 

-8 

I like to make this cake for a casual coffee break with servings 

friends, but it’s certainly worthy of a company dinner as well. For a fancier dessert, the optional glaze dresses it up nicely. 

FOR THE CAKE 

Vicup (120 g) butter, softened, plus more for pan 

l'Acups (156 g) all-purpose flour, plus more for pan VAcups (225 g) sugar 

eggs 

IV2tsp (7 ml) almond extract Vacup (60 ml) milk 

Vtsp baking powder % tsp kosher salt 

FOR THE GLAZE (OPTIONAL) 

1 tbsp (14 g) butter, melted 1 cup (100 g) powdered sugar IVtbsp (23 ml) milk 

Vtsp almond extract 

V2cup (50 g) sliced almonds (optional) 

Preheat the oven to 325°F (163°C). Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 6-cup (1.4-L) loaf 

pan or mini Bundt pan with butter. 

To make the cake, combine the butter and sugar together in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the 

eggs and almond extract and beat until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder, and 

salt. Beat until just combined. 

Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until golden on top and light brown on the edges. Cool in the pan on 

a wire rack for 15 minutes. Then place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a 

wooden spoon, if necessary, to free the cake from the pan. Let the 

cake cool completely before slicing. 

If you’d like to make the glaze, melt the butter in a small glass bowl in the microwave, about 15 seconds. Add the powdered sugar, milk, 

and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add 1 teaspoon more of milk to 

thin it, or 1 to 2 tablespoons (7 to 13 g) more of powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle with the almonds, if desired. 

PINEAPPLE-COCONUT COFFEE 

CAKE 

Pineapple and coconut are awesome together, and this Yield: super-moist coffee cake shows the pairing off nicely. 

Layered with a pineapple-coconut filling and then 9-12 

topped with a lime glaze and toasted coconut after it servings comes out of the oven, this is a whole new kind of 

coffee cake. If you enjoy the combination of coconut and pineapple, you’re sure to love this dessert. 

FOR THE CAKE 

V2cup (120 g) butter, softened, plus more for pan 

1 cup (200 g) white sugar 

eggs 

1 tsp vanilla extract 

1 cup (125 g) all-purpose flour xhtsp baking powder 

V2cup (120 ml) sour cream 

FOR THE PINEAPPLE FILLING 

1 tbsp (15 ml) vanilla extract 

2 tbsp (30 ml) fresh lime juice (approximately 1 large lime) V3cup (67 g) light brown sugar 

Vacup (31 g) all-purpose flour 

Vatsp kosher salt 

1 cup (165 g) pineapple chunks in 

100 percent juice, drained very well in a strainer 1 cup (93 g) shredded sweetened coconut 

FOR THE GLAZE 

% cup (56 g) powdered sugar 

1 tbsp (15 ml) fresh lime juice 

V2cup (47 g) shredded sweetened coconut, toasted, if desired 

Preheat the oven to 350°F (177°C). Grease a 10-inch (25-cm) square baking dish with butter or line with parchment. 

To make the cake, combine the butter and white sugar together in a 

large bowl. Beat with an electric mixer for 3 to 4 minutes, or until light and fluffy. Stir in the eggs and vanilla. Add the flour and baking 

powder and stir to combine. Mix in the sour cream. Pour half of the batter into the prepared pan. Make sure to spread it evenly across the bottom of the pan. 

To make the pineapple filling, combine the vanilla, lime juice, brown 

sugar, flour, and salt in a large bowl. Stir to mix. Add the pineapple and coconut and stir to combine. Pour the pineapple filling over the 

batter in the pan and spoon the remaining batter over the pineapple 

layer. Smooth lightly with a spatula. 

Bake for 35 to 38 minutes, or until golden brown and a toothpick comes out from the center with moist crumbs and pineapple juice. Let 

the cake cool completely. 

To make the glaze, add the powdered sugar and lime juice to a small 

cup or bowl. Whisk together until smooth. The glaze should pour off a spoon in a thin, white stream. Add 1 teaspoon or more of lime juice to thin it or 1 to 2 tablespoons (7 to 13 g) more of the powdered sugar to thicken it, if necessary. 

Pour the glaze over the cooled cake. Sprinkle generously with the shredded coconut. Store at room temperature, loosely covered. 

Baker’s Note:Any 2- to 2.5-quart (1.9- to 2.4-L) glass or ceramic 

baking dish will work for this cake. I’ve used an 8 x 10-inch (20 x 25-cm) glass dish and a round baking dish, as well. I do not recommend a metal baking pan for this recipe. 

CRANBERRY COFFEE CAKE 

Yield: Sweetly tart cranberries are mixed into an incredibly 

moist coffee cake that is slightly lemony and topped with a buttery brown sugar streusel. This is not an 

servings overly sweet or fluffy cake. It’s a richly dense coffee 

cake with a lovely tartness from the cranberries. 

FOR THE CAKE 

Vicup (120 g) butter, softened, plus more for pan 

1 cup (200 g) white sugar 

2 eggs 

2 tbsp (30 ml) fresh lemon juice (approximately Vilemon) 2 tsp (10 ml) vanilla extract 

cup plus 1 tbsp (133 g) all-purpose flour Vitsp baking powder 

1 cup (140 g) fresh cranberries Vicup (120 ml) sour cream 

FOR THE TOPPING 

2/3 cup (83 g) all-purpose flour Vicup (67 g) brown sugar Vacup (59 ml) melted butter 

Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) square pan with butter. 

To make the cake, combine the butter and white sugar in a large bowl. Beat with an electric mixer for approximately 3 minutes, or until light and fluffy. Add the eggs, lemon juice, and vanilla, and mix 

until just combined. 

In a medium bowl, combine 1 cup (125 g) of the flour and the baking powder. 

Place the cranberries in a separate bowl and sprinkle with the remaining 1 tablespoon (8 g) of flour, stirring gently to coat the berries. Add half of the dry ingredients to the wet ingredients and stir 

to combine. Add the sour cream, mix again, and add the remaining dry ingredients. Mix until just combined. Gently stir in the cranberries and pour the batter into the prepared pan. 

To make the topping, place the flour and sugar in the same small bowl that was holding the berries and add the melted butter. Stir lightly with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan. 

Bake for 42 to 46 minutes, or until a toothpick comes out clean or 

with moist crumbs. Let it cool completely before slicing. 

Baker’s Note: If cranberries are not in season, or if you do not 

currently have them stashed in your freezer, this cake will work nicely with blueberries as well. Frozen berries may be stirred into the batter straight from the freezer. 

PEACH UPSIDE-DOWN CAKE 

Warm, caramelized peaches over tender, lightly spiced 

Yield:8 cake is a dessert that I cannot resist. I typically serve

servings this dessert warm topped with whipped cream or ice

cream. This is a dessert best served warm from the oven. It won’t be nearly as lovely the next day. 

2 cups (500 g) partially thawed frozen peach slices 

lhcup (120 g) butter, softened, plus more for pan 

Vicup (120 ml) Salted-Vanilla Caramel Sauce (store-bought is fine) 

1 cup (200 g) white sugar 

2 large eggs 

1 tsp vanilla extract 

IVcups (188 g) all-purpose flour 

tsp (10 g) baking powder 3/4 tsp ground cinnamon 

Vatsp salt 

Vcup (120 ml) milk 

Whipped cream or ice cream, for serving 

Preheat the oven to 350°F (177°C). Set the frozen peaches on the counter, so that they will thaw enough to break them apart. Grease an 8-inch (20-cm) round cake pan with butter. 

Pour the caramel sauce into the bottom of the prepared pan and swirl to coat. Arrange the peach slices over the caramel in a single layer. 

In a medium bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy. Add the eggs and vanilla. Beat 

until smooth. Add the flour, baking powder, cinnamon, and salt. Beat 

to combine. Add the milk while beating slowly, until just blended. 

Pour the batter over the peach slices and spread evenly. Bake for 50 to 55 minutes, or until the top is a deep golden brown and a tester comes out clean. The cake should not shake or wobble when removed from the oven. 

Let the cake cool in the pan for 5 minutes before using hot pads to carefully place a plate over the pan and then invert the cake onto the 

plate. Be careful to keep the plate and pan firmly pressed together while turning. Replace any peaches that might have stuck to the bottom of the pan. Serve warm with whipped cream or ice cream. 

Baker’s Note:Feel free to make this with fresh peaches when 

they’re in season. However, with my year-round cravings for peaches, this is most frequently made with frozen fruit. 

CHOCOLATE-CARAMEL PECAN POUND CAKE 

This brown sugar pound cake is filled with melted caramel, chocolate chips, and pecans. It’s baked until 

Yield: the sugared crust is deeply browned and crisp, and 

then it’s topped with a thick chocolate glaze. A small 8-10 

slice is the perfect serving size for me, but I can never servings resist going back for just one more sliver for as long as 

the cake lasts in my kitchen. I love serving this rich cake with hot coffee or a tall glass of milk for the younger and non-coffee-drinking crowd. 

FOR THE CAKE 

% cup (180 g) butter, softened, plus more for pan 

tbsp (50 g) white sugar, plus more to coat the loaf pan 

1 cup (200 g) light brown sugar 

1 tsp vanilla extract 

2 eggs 

Vicup (120 ml) milk 

IVcups (188 g) all-purpose flour V2tsp baking powder 

Vatsp kosher salt 

% cup (126 g) semi-sweet chocolate chips Vscup (37 g) chopped pecans 

Vscup (56 g) caramel bits (see Baker’s Notes) 

FOR THE FROSTING 

1 cup (168 g) semi-sweet chocolate chips Vacup (60 g) butter 

Preheat the oven to 325°F (163°C). Generously grease and sugar a 6cup (1.4-L) loaf pan. Sprinkle the buttered pan with white sugar to coat thoroughly. 

To make the cake, combine the butter, white sugar and brown sugar 

in a large bowl. Beat with an electric mixer until fluffy. Add the vanilla and then the eggs and beat well to combine. Slowly add the milk while beating. 

Add the flour, baking powder, and salt and beat until just combined. 

Stir in the chocolate chips and pecans. Spoon the batter into the prepared pan. Sprinkle with the caramel bits and gently stir in with a knife or the end of a spoon. 

Bake for 75 to 80 minutes, or until a toothpick comes out clean. Cool the cake in the pan for at least 15 minutes. Slide a sharp knife around the pan before inverting it over a cooling rack or cake plate. Cool 

completely before topping with chocolate frosting. 

To make the frosting, combine the chocolate chips and the butter in a 

glass bowl. Microwave for 90 seconds. Stir until all of the chips have dissolved. Pour the warm frosting over the cake. 

Baker’s Notes:Please note that the recipe is very specific about 

how to add the caramel bits. If you stir in the caramel too early, the caramel bits will cause the cake to stick to the pan if too much of the caramel winds up at the sides and bottom of the batter in the pan. 

This cake will very generously fill the loaf pan, but the cake does not rise too much and should not overflow. You can easily double 

this recipe using a 12-cup (3-L) Bundt pan. This cake will keep nicely for several days. 

TANGY LIME CAKE WITH LIMEWHIPPED CREAM TOPPING 

This tangy lime cake is irresistible for any lime lover. I Yield: can guarantee you rave reviews from anyone who 

enjoys the tart tanginess of fresh limes. The recipe 4-5 

makes a small cake, perfect for dessert for just a few servings people. If you’d like dessert for more people, or want 

to have a few extra slices, double the recipe and use a standard-size Bundt pan. 

FOR THE CAKE 

6 tbsp (90 g) butter, softened, plus more for pan 

1 cup plus 2 tbsp (140 g) all-purpose flour, plus more for pan 

VAcups (225 g) white sugar 

lAcup (16 g) lime zest (approximately 4 limes) 2 large eggs 

1 tsp vanilla extract 

V%cup (80 ml) fresh lime juice (approximately 3-6 medium limes) V2tsp baking powder 

V2tsp kosher salt 

FOR THE LIME WHIPPED CREAM 

4 oz (113 g) cream cheese, room temperature 2 tbsp (30 ml) fresh lime juice 

1 cup (100 g) powdered sugar 1 tsp very finely minced lime zest 

V2cup (120 ml) heavy cream 

Fresh berries, for serving (optional) 

Preheat the oven to 350°F (177°C). Generously grease and flour a small 6-cup (1.4-L) Bundt pan. 

To make the cake, combine the white sugar with the lime zest in a 

large bowl. Rub the sugar mixture with your fingers for about 1 minute, or until the zest is evenly distributed through the sugar. Add 

the butter and beat with a mixer until fluffy crumbs form. Add the eggs, vanilla, and lime juice. Beat to combine. Add the flour, baking 

powder, and salt. Beat to combine. 

Pour the batter into the prepared pan. Bake for about 40 to 45 minutes, or until a toothpick inserted comes out mostly clean or with 

crumbs. Cool for 5 minutes in the pan and then invert on a wire rack to cool completely. 

To make the whipped cream, combine the cream cheese and the lime 

juice in a medium bowl. Beat to combine. Add the powdered sugar 

and lime zest. Beat until smooth. Slowly add the cream while beating constantly with an electric mixer or the whisk attachment on a stand 

mixer. Beat until smooth and creamy, about 2 minutes, and then 

continue beating for an additional 2 to 3 minutes, or until the mixture is fluffy. 

Scoop the whipped cream into an airtight container and store in the refrigerator until ready to use. Top each slice of cake with whipped 

cream before serving. Serve with fresh berries, if desired. 

Baker’s Notes:The lime whipped cream can be made ahead of time 

and stored in the refrigerator. It will keep nicely for 3 to 4 days. 

This recipe may be doubled to fill a standard 10- to 12-cup (2.6

to 3-L) Bundt pan. Increase the baking time by 10 to 15 minutes for the larger cake pan. 

Cookie Recipes You’ll Make on 

Repeat 

Handheld, portable, and delicious, cookies are a great way to make a dessert that holds well for a couple of days and packs easily into lunches. Crispy Chocolate-Toffee Cookies, Lemon Poppy Seed Cookies, Almond Lovers’ Crinkle Cookies, and Little Bit Salty, Little Bit Sweet Skillet Cookies are just a few of the amazing cookie recipes that are waiting for you in this chapter. 

Cookie baking is made far easier with cookie scoops. I use the following cookie scoops: 

• #20: approximately 2 inches (5 cm) or 3 tablespoons (45 g) • #40: approximately IVinches (4 cm) or 2 tablespoons (30 g) • #50: approximately 1 inch (2.5 cm) or 1 tablespoon (15 g) 

I own all three cookie scoop sizes and I use them all on a regular basis. If you’re only buying one cookie scoop, the cookie scoop I use 

the most often is the #40 or 2-tablespoon (30-g) scoop. 

PLEASE use parchment paper or a silicone mat to line your pan. This will prevent the disappointment of having to chisel your beautiful 

cookies from a pan that just doesn’t want to give them up. 

Let them breathe! Make sure you leave the amount of room between the cookies that is specified in the recipe. Most cookies will spread as 

they bake, and you want to be sure there is enough room for air to 

circulate around them. 

Cookie dough freezes quite well, and I love to stash it away for late night cravings. There are a couple of different ways that you can 

freeze the dough. 

OPTION 1: Simply transfer the dough to a freezer-safe resealable bag and press it flat. When you are ready to make the cookies, let the dough warm on the counter until it is soft enough to scoop. 

OPTION 2: This option will satisfy those cravings even faster. Scoop the prepared cookie dough out onto a parchment-lined pan. You don’t 

need to leave much room between them for this, because you’ll just 

slide the pan into the freezer instead of the oven. When the cookie dough mounds are frozen solid, transfer them to a freezer bag labeled 

with the baking instructions and keep in the freezer for up to three months. 

With the pre-scooped balls of cookie dough, you will be able to bake 

as many or as few cookies as you’d like on demand. You can bake the frozen cookie dough straight from the freezer, just add a few minutes to the baking time. These cookies will keep nicely for two to three days when stored in an airtight container at room temperature. They 

will also keep nicely in the freezer for up to three months. 

GIANT COCONUT-PECAN CHOCOLATE CHUNK COOKIES 

Yield:6 

(5-6” 

[13-15

These chewy chocolate, coconut, and pecan-filled 

cm]) cookies are going to satisfy all your cookie cravings.

cookies This recipe is designed to make GIANT cookies, and

trust me, they’re a treat. However, if you’re in the or 18 

mood for something a little more bite-sized, it will 

(3” [8- also make perfect smaller cookies.

cm]) 

cookies 

% cup plus 2 tbsp (175 g) light brown sugar Vicup (120 g) butter, melted 

1 egg yolk 

1 Vitsp (7 ml) vanilla extract 1 cup (125 g) all-purpose flour 

Vatsp baking soda 

Vatsp kosher salt 

Vicup (40 g) old-fashioned rolled oats Vicup (55 g) roughly chopped pecans Vicup (47 g) shredded sweetened coconut 

y3 cup (112 g) chocolate chunks or semi-sweet chocolate chips 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

Place the sugar in a large bowl. Add the hot melted butter and beat until smooth. Add the egg yolk and vanilla and beat again to combine. Add the flour, baking soda, salt, and oats and beat to combine. Add the pecans and coconut to the batter and stir well. Add the chocolate and stir to mix everything throughout the dough. 

Divide the dough into 6 giant cookie dough balls and place 3 of the cookie dough balls on the prepared baking sheet. Leave a few inches 

between each cookie. 

Bake the larger cookies for 15 to 16 minutes. Smaller cookies only need to bake for 11 to 12 minutes. Remove from the oven before the 

edges of the cookies have browned. The cookies should be puffy and cracked across the top. 

Let them cool for 1 to 2 minutes on the baking sheet and then remove to a wire rack. Repeat with the rest of the dough. When the cookies 

have completely cooled, store in an airtight container. 

Baker’s Note:Do not refrigerate this dough before baking. The 

dough is very thick, and it will be rock-firm once cold. If you do need to chill the dough before baking the cookies, let it come to room temperature again before baking. 

LEMON POPPY SEED COOKIES 

Yield: 

-14 

Chewy, buttery lemon cookies with crisp edges and 

(4” plenty of poppy seeds are a winner. These cookies

[- aren’t overly sweet, making them very snackable for

throughout the day. I especially enjoy these cookies 

cm]) with a cup of tea in the afternoon.

cookies 

1 tbsp (4 g) lemon zest (approximately 1 lemon) 1 cup (200 g) white sugar 

xhcup (120 g) butter, softened 

1 tsp vanilla extract 

egg 

1 tbsp (15 ml) fresh lemon juice IV2cups (188 g) all-purpose flour 

2 tbsp (16 g) cornstarch 

2 tbsp (9 g) poppy seeds V4tsp baking powder Vstsp baking soda Vatsp kosher salt 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

Combine the lemon zest and sugar in a large bowl. Rub with your fingers until evenly distributed. Add the butter. Beat with an electric 

mixer for about 2 minutes, or until light and fluffy. Add the vanilla, 

egg, and lemon juice. Beat until combined. 

Add the flour, cornstarch, poppy seeds, baking powder, baking soda, 

and salt. Beat until they are just combined. Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough onto the prepared sheet. Roll into balls with your hands. 

Bake for 9 to 10 minutes, or until the cookies are puffy and slightly cracked. Remove from the oven before the cookies brown. Let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. 

Baker’s Note:Combining the lemon zest with the sugar and 

rubbing it with your fingers for just a minute helps distribute the zest throughout your recipe without forming any clumps. 

CARAMEL-PRETZEL COOKIES 

Yield: These salty, sweet, chewy, crunchy cookies are filled 

with cornflakes and pretzels, and generously sprinkled 20-24 

with chewy caramel bits. I was in a cookie-making (4” mood a while back and had already started stirring a 

batch of cookies together when I discovered that I was [

out of chocolate chips! (How could that even happen?) cm]) 

I scrounged through the pantry and decided to work cookies with what I had on hand. Lo and behold, I’ve found my 

cookie nirvana. 

1 cup (200 g) light brown sugar Vicup (120 g) butter, melted 

1 egg 

tsp (10 ml) vanilla extract 

IV2cups (188 g) all-purpose flour V2tsp baking soda 

lAtsp kosher salt 

% cup (80 g) pretzel sticks or twists, roughly chopped (see Baker’s Notes) 

1 cup (25 g) cornflakes V2cup (84 g) caramel bits 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

Combine the sugar and butter in a large bowl, and beat until smooth. Add the egg and vanilla and beat to combine. Add the flour, baking 

soda, and salt. Stir again to combine. 

Add the pretzels, cornflakes, and caramel bits to the dough. Stir to mix everything throughout the dough. Use a #40 (2-tablespoon [30

g]) cookie scoop to portion onto the prepared baking sheet. Roll into balls. Leave 2 inches (5 cm) between each cookie. 

Bake for 12 to 14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. They will settle as they cool. Allow the cookies to cool for 1 to 2 minutes on the baking sheet and then remove to a wire 

rack. When the cookies have completely cooled, store in an airtight 

container. 

Baker’s Notes:I use straight pretzel sticks for this recipe. Simply 

chop or break them into thirds. Tiny twist pretzels will work as well; just roughly chop them into bite-size pieces. 

Do not refrigerate this dough before baking. The dough is very thick, and it will be rock-firm once cold. If you do need to chill 

the dough before baking all the cookies, let it come to room temperature again before baking. 

SALTED CHOCOLATE CHIP PUDDING COOKIES 

The magic of a classic pudding cookie is in how chewy 

the cookies are when they’re warm from the oven, and how wonderfully chewy the cookies stillare three to four days later. That “magic” is usually accomplished 

with a package of pudding mix. 

My original name for these cookies was “Salted 

Yield: 

Chocolate Chip Pudding Cookies (Without the Pudding 12-14 

Mix!),” but it was a bit much for the title. In lieu of 

(” [- that pudding mix, I’ve added a spoonful of cornstarch,

a little extra sugar, and an extra splash of vanilla. As a

cm])

result, you get those same fantastic pudding cookies

cookies from scratch, without that package of pudding mix.

Feel free to skip the salt on these cookies, if that isn’t your thing. But if you haven’t yet tried a salted 

chocolate chip cookie, you are missing out. Try sprinkling salt on just one cookie to try it. You might wind up loving the salted cookies every bit as much as 

we do. 

6 tbsp (84 g) butter, softened xhcup (67 g) light brown sugar Vicup (67 g) white sugar 

1 egg 

2 tsp (10 ml) vanilla extract 

1 cup plus 2 tbsp (140 g) all-purpose flour 1 Vitbsp (12 g) cornstarch 

Vitsp baking soda 

1 cup (168 g) semi-sweet chocolate chips Sea salt flakes, such as Maldon salt (optional) 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Slowly add in the flour, cornstarch, and baking soda, making sure it is well incorporated. Add the chocolate chips and stir to mix throughout the dough. 

Scoop out 2-tablespoon (30-g) portions and roll into balls. Place each ball on the prepared baking sheet. Bake for 11 to 12 minutes. Remove 

from the oven when the cookies are puffy and barely cooked through —do not let them brown. The cookies should be round and pillow¬ 

like (and not browned at all) when they’re ready to come out of the oven. 

Sprinkle lightly with the salt, if using, as soon as they’re out of the oven. Let the cookies cool for 1 minute on the tray and then transfer to a wire rack. As they cool, they will settle into the dips and ridges that are pictured here. Store the completely cool cookies in an airtight container for up to one week. 

Baker’s Notes: Feel free to swap the chocolate chips with the add¬ 

ins of your choice equaling 1 cup (168 g) total. 

Take care not to overcook these cookies. For a perfectly chewy pudding cookie, you want to remove them from the oven when 

they’re puffy and not at all browned, and then let them cool on a wire rack. 

COCONUT-LIME OATMEAL COOKIES 

Yield: 

Soft, chewy oatmeal cookies that are filled with 

(3” coconut make a great treat for any occasion. If you

[- have a coconut lover in your life, these cookies need to

be made sooner rather than later. While the lime glaze 

cm]) 

is truly perfect on the cookies, it isn’t required. The cookies cookies are great on their own as well. 

FOR THE COOKIES 

Vicup (100 g) light brown sugar Vacup (50 g) white sugar 

1 tbsp (4 g) finely grated lime zest (approximately 1 lime) 

xhcup (120 g) butter, softened 

1 egg 

1 tsp vanilla extract 

1 tbsp (15 ml) fresh lime juice VAcups (156 g) all-purpose flour 

% cup (60 g) old-fashioned rolled oats Vitsp baking soda 

lAtsp kosher salt 

1 cup (93 g) shredded sweetened coconut 

FOR THE GLAZE 

1 cup (100 g) powdered sugar 2-3 tbsp (30-45 ml) fresh lime juice 

Vicup (47 g) shredded sweetened coconut 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

To make the cookies, place the brown sugar, white sugar, and lime 

zest in a large bowl. Rub with your fingers until evenly distributed. Add the butter and beat until smooth. Add the egg, vanilla, and lime juice and beat. Add the flour, oats, baking soda, and salt. Stir to 

combine. Add the coconut and stir to combine. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough onto the prepared baking sheet. Bake for 12 to 14 minutes. Remove from the oven and let them cool for 1 minute on the baking sheet. 

Transfer to a wire rack to cool completely. 

To make the glaze, place the powdered sugar in a small bowl and add 

the lime juice. Whisk until smooth. Drizzle the glaze over the cooled cookies and sprinkle with the coconut. 

Baker’s Note: Combining the lime zest with the sugar and rubbing 

it with your fingers for just a minute helps distribute the zest throughout your recipe without forming any clumps. 

CRISPY PEANUT BUTTER COOKIES 

Yield: 

-16 This is the cookie for the peanut butter purist. Feel free

to add chocolate chips or nuts, if you’re so inclined, but

(”

on its own, this is the cookie for any peanut butter

[- lover. That sprinkling of raw sugar on the outside of

cm]) the cookie gives it extra crunch alongside that chewy

center. cookies 

xhcup (120 g) butter, softened 

1 cup (200 g) light brown sugar 1 egg 

tsp (10 ml) vanilla extract 3/4 cup (192 g) creamy peanut butter 

1 cup (125 g) all-purpose flour 1 tsp baking powder 

% tsp baking soda % tsp kosher salt 

% cup (50 g) raw sugar 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, beat the butter and the brown sugar for 2 to 3 minutes, or until fluffy. Add the egg and vanilla and beat until light and fluffy. Add the peanut butter and beat until just combined. Add 

the flour, baking powder, baking soda, and salt. Mix until just 

combined. 

Place the raw sugar in a shallow bowl. Use a #20 (3-tablespoon [45g]) cookie scoop to portion the dough into rough ball shapes. Dip the top of each ball into the raw sugar and coat well. 

Place the balls on the baking sheet at least 2 inches (5 cm) apart—no more than 6 cookies will fit on a baking sheet. Press down lightly on 

each ball with a spatula to flatten into a thick disk. Bake for 14 minutes, or until the cookies are lightly brown and cracked on top. They should still be soft, but they will firm up as they cool. Let them 

cool on the pan for 1 minute before transferring to a wire cooling rack. Let them cool completely before transferring to an airtight container. 

Baker’s Notes: The key to the crispy edges and chewy center is the 

extra-large cookie. A generous 3 tablespoons (45 g) of dough goes into each cookie, and it makes a difference in the results. I tried making them smaller, and while tasty, you’ll miss the chewy 

center when you do that. 

Make your life easier when measuring peanut butter by greasing the measuring cups with butter (or spraying with nonstick spray) 

before measuring. The peanut butter will slide right out. 

The raw sugar in this recipe adds an extra bit of crunch (that I 

love), but feel free to use white sugar if that is what you have on hand. Both sugars will work nicely for these cookies. 

LITTLE BIT SALTY, LITTLE BIT SWEET SKILLET COOKIES 

Salty and sweet treats are taken to a new level when you add in crisp cookie edges, crunchy pretzels, potato 

chips, pecans, chewy coconut, oats, and gooey chocolate chips. 

Yield:2 Anything goes with the add-ins for these cookies. You

(5” simply need a total of 1 cup (168 g) of add-in

ingredients. The list included with this recipe is my [13

current favorite combination, and Eve been making 

cm]) these on repeat for late-night treats.

cookies 

While typically a skillet cookie is served warm and 

topped with a scoop of ice cream, this one is such a 

great combination of textures and flavors that I rarely bother with the ice cream. It’s pretty awesome both 

with ice cream and without. 

Vacup (60 g) butter, melted, plus more for greasing Vacup (50 g) light brown sugar 

1 egg yolk 

Vztsp vanilla extract 

V.icup (41 g) all-purpose flour Vacup (20 g) old-fashioned rolled oats Vstsp baking soda 

Vatsp kosher salt 

2 tbsp (14 g) chopped pecans 

2 tbsp (11 g) shredded sweetened coconut Vacup (42 g) dark chocolate chips Vacup (30 g) roughly chopped pretzels 

Vacup (25 g) broken potato chips with ridges 

Preheat the oven to 325°F (163°C). Place 2 (5-inch [13-cm]) pie plates, skillets, or ramekins on a baking tray and lightly grease with 

butter. 

Combine the sugar and the butter in a large bowl. Stir to combine. Add the egg yolk and vanilla and stir. Add the flour, oats, baking 

soda, and salt. Stir to combine. 

Add the pecans, coconut, chocolate chips, pretzels, and potato chips. 

Stir to mix throughout the dough. Divide the dough between the prepared dishes. Press lightly to spread across each dish. 

Bake for 11 to 13 minutes and remove from the oven before the edges of the cookies have browned. The cookies should be puffy and 

cracked across the top. Let them cool for 2 to 3 minutes before serving. 

Baker’s Notes: Watch closely as you make these for the first time. 

Depending on the type of dish or skillet you use, the bake time can vary from 8 to 16 minutes. If they overcook, your dessert will still be delicious, but you’ll miss out on the melting gooey aspect of the skillet cookie. 

This can also be made in 4 ramekins (3 to 4 ounces [90 to 120 

ml]) and baked for 7 to 9 minutes. Or use one 8-inch (20-cm) skillet and bake for 12 to 16 minutes. 

FAVORITE OATMEAL RAISIN 

COOKIES 

Yield: Much like chocolate chip cookies, everyone has their

-14 own opinion on the perfect oatmeal raisin cookie. For

me, this is it: soft, chewy, sweet, and absolutely filled (4-5” 

with juicy raisins. [

Oatmeal raisin cookies have been a weakness of mine 

for as long as I can remember. There’s just something 

cm]) about the combination of chewy oats, brown sugar,

cookies and butter. I really don’t ask for much more in an

oatmeal cookie. 

Vicup (120 g) butter, softened 

% cup (150 g) light brown sugar 

1 egg 

1 tsp vanilla extract 

IV2cups (120 g) old-fashioned rolled oats % cup (83 g) all-purpose flour 

V2tsp baking soda 

% tsp kosher salt V2tsp cinnamon 

1 cup (120 g) raisins 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, beat the butter until smooth. Add the sugar and beat for 3 to 4 minutes, or until the mixture is light and fluffy. Add the egg and vanilla and beat until smooth. Add the oats, flour, baking soda, salt, and cinnamon. Stir until fully combined. Add the raisins and stir. Use a #20 (3-tablespoon [45-g]) cookie scoop to drop the dough onto the prepared baking sheet. 

Bake for 10 to 11 minutes and remove from the oven before the cookies are browned and when they still look soft, slightly puffy, and cracked—but not wet in the center. Let the cookies cool on the tray for at least 3 to 5 minutes. This will allow them to finish baking from the residual heat on the tray, without overcooking. Transfer to a cooling rack and then store in an airtight container. 

CRANBERRY-LEMON SCONE COOKIES 

Yield: 

Lemon and cranberries are a perfect match, and these 

-18 tender scones show that off to perfection. These

(3” [8- cookies are sophisticated enough to serve to company

when you want to impress, but homey, simple, and 

cm]) 

comforting enough to make just because you want 

cookies them.

FOR THE COOKIES 

1 cup (125 g) all-purpose flour 1 tsp baking powder 

lAtsp kosher salt 

V3 cup (65 g) white sugar lhcup (120 g) cold butter 

3 tbsp (45 ml) fresh lemon juice (see Baker’s Notes) 2 tsp (3 g) finely grated lemon zest 

1 tsp vanilla extract 

1 tbsp (15 ml) milk, plus more if needed Vzcup (60 g) dried cranberries or craisins 

FOR THE GLAZE 

1 cup (100 g) powdered sugar 1-2 tbsp (15-30 ml) lemon juice 

Milk, for thinning (optional) 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper. 

To make the cookies, combine the flour, baking powder, salt, and white sugar in a medium bowl. Stir with a fork to combine. Grate the 

cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized. 

In a medium bowl, stir together lemon juice, lemon zest, vanilla, and the milk. Add the liquids to the flour mixture and stir until a loose, dry dough forms. Add additional milk, only if needed. Gently fold in the cranberries. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion 12 to 18 balls of dough onto the prepared baking sheet. Press the cookies 

together with your hands if the dough is crumbling. Bake for 16 to 20 minutes and remove from the oven when barely browned on the bottom, taking care not to brown the tops of the cookies. Transfer the 

cookies to a wire rack. 

To make the glaze, combine the powdered sugar and 1 tablespoon (15 ml) of lemon juice in a small bowl. Whisk until smooth. Add more 

lemon juice or milk, just a few drops at a time, as needed to thin the glaze. Drizzle the glaze over the cooled cookies and let them cool completely. Store in a loosely covered container. 

Baker’s Notes: Measure the lemon juice in this recipe carefully, as 

too much or too little juice will noticeably affect the results. The humidity where you live will affect how much milk is needed in this recipe. I’ve found that sometimes 1 tablespoon (15 ml) is enough and other times more is needed to make the dough come together. It should be somewhat dry and loose (similar to biscuit dough), and you should be able to press it together with your hands. 

The cookies will not spread, so feel free to bake them all on the 

same baking sheet. 

ALMOND LOVERS’ CRINKLE 

COOKIES 

Crisp on the outside and chewy inside, this cookie is a hit with almond lovers every time I make them. These light cookies are perfect with a cup of tea or coffee. It’s one of my personal favorites, and I don’t think it’s possible to eat just one. 

V2cup (120 g) butter, softened 1 cup (200 g) white sugar 

Vztsp almond extract 

egg 

IV2cups (188 g) all-purpose flour Vatsp baking powder 

Vs tsp baking soda % tsp kosher salt 

V2cup (50 g) sliced almonds 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, cream the butter and sugar together until light and fluffy. Add the almond extract and egg. Beat until well combined. 

Add the flour, baking powder, baking soda, and salt. Stir until they 

are just combined. 

Place the almonds in a small bowl. Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the cookie dough onto the baking sheet. Roll each portion into a ball between your hands, press half of the cookie dough lightly in the almonds, and place almond side up on the 

prepared baking sheet. 

Bake for 11 to 12 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the 

oven and let them rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. 

TRIPLE CHOCOLATE 

BUTTERSCOTCH SKILLET COOKIE 

Skillet cookies have a loyal fan base everywhere, and 

Yield: 

with a scoop of ice cream melting on top, there aren’t 

(- many desserts that are more popular with my boys. The

” beauty of a skillet cookie is that gooey center, so take

care not to overbake. [

A word of caution on the wait time after this comes out 

of the oven: it will be screaming hot. It’s tempting to dig cm]) 

right in on that soft cookie, but give it a few moments to cookie cool just a bit before topping with ice cream and 

grabbing a spoon. 

Vzcup (100 g) light brown sugar Vacup (60 g) butter, melted 

1 egg 

1 tsp vanilla extract 

1 cup (125 g) all-purpose flour Vatsp baking soda 

Vatsp kosher salt 

Vacup (42 g) white chocolate chips Vacup (42 g) milk or dark chocolate chips Vacup (42 g) semi-sweet chocolate chunks Vacup (42 g) butterscotch chips 

Sea salt flakes, such as Maldon salt (optional) Ice cream (optional) 

Perfect-Every-Time Hot Fudge (optional) Preheat the oven to 325°F (163°C). 

Place the sugar in a large bowl. Add the melted butter and stir until smooth. Add the egg and vanilla and stir. Add the flour, baking soda, and salt to the wet ingredients. Stir to combine. Add the white and 

milk chocolate chips, chocolate chunks, and butterscotch chips. Stir well to make sure they are evenly distributed. 

Press the dough into a lightly greased 10-inch (25-cm) skillet or an 8inch (20-cm) baking dish. Bake for 14 to 16 minutes, or until the top is puffed up and no longer wet. The cookie should be lightly browned, 

puffy, and slightly cracked. Remove from the oven. Let it cool for 2 to 

3 minutes before topping with the sea salt flakes, ice cream, and/or hot fudge sauce, if desired. 

CRANBERRY-WHITE CHOCOLATE COOKIES 

Yield: These are soft and chewy cookies generously filled with

(3” dried cranberries and white chocolate. If white

chocolate isn’t your thing, these are also delicious with [7.6

dark or semi-sweet chocolate. I like to divide the cm]) cookie dough in half before adding the chocolate and 

then add dark chocolate to one half and white cookies 

chocolate to the other half. 

6 tbsp (84 g) butter, softened Vzcup (67 g) light brown sugar Vzcup (67 g) white sugar 

egg 

2 tsp (10 ml) vanilla extract 

1 tbsp (4 g) orange zest (approximately 1 large orange) 1 cup plus 2 tbsp (140 g) all-purpose flour 

2 tbsp (16 g) cornstarch 

V2tsp baking soda 3A tsp cinnamon 

1 cup (120 g) dried cranberries or craisins I cup (168 g) white chocolate chips 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg, vanilla, and orange zest and 

beat until smooth. 

Add the flour, cornstarch, baking soda, and cinnamon, making sure it 

is well incorporated. Add the cranberries and white chocolate chips and stir to mix throughout the dough. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough into balls. Place them onto the prepared baking sheet. Bake for 9 to II minutes. Remove from the oven when they’re puffy and barely cooked through—do not let them brown. The cookies should be 

round and pillowy (and not browned at all) when they’re ready to 

come out of the oven. 

Let them cool for 1 minute on the tray and then transfer to a wire rack. They will settle into the dips and ridges that are pictured here as they cool. Store the completely cooled cookies in an airtight container. 

M&M’S TREASURE COOKIES 

Yield: 

Traditionally, treasure cookie recipes have all sorts of 

(3” fun ingredients tucked into them and get a little

[- something extra from crushed graham crackers. Eve

found that we prefer the tiny bit of crunch that a cm]) 

handful of cornflakes gives these cookies. This is a cookies great recipe to play with and make your own. 

6 tbsp (90 g) butter, softened 

y3 cup (135 g) light brown sugar 

1 egg 

IV2tsp (7 ml) vanilla extract 1 cup (125 g) all-purpose flour 

Vztsp baking soda 

1 cup (25 g) cornflakes 

Vzcup (84 g) semi-sweet chocolate chips 3Acup (126 g) M&M’s candies 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Slowly add in the flour and baking soda, making sure they are well incorporated. 

Add the cornflakes, chocolate chips, and M&M’s. Stir to mix 

throughout the dough. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough into balls. Bake on the prepared baking sheet for 13 to 14 minutes. Remove from the oven when the cookies are puffy and barely cooked through—do not let them brown. The cookies should be round and 

pillow-like (and not browned at all) when they’re ready to come out 

of the oven. Let them cool for 1 minute on the tray and then transfer to a wire rack. They will settle into dips and ridges as they cool. Store completely cool cookies in an airtight container. 

Baker’s Note: Any combination of chocolate chips, chopped nuts, 

and M&M’s candies will work in these cookies. Just make sure you add in a total amount of VAcups (210 g) to substitute for the amounts listed above. 

NUT LOVERS’ OATMEAL 

COOKIES 

These chewy, bakery-style cookies have crisp edges and 

a soft center. They’re filled with an assortment of chewy nuts, making them a salty-sweet cookie that I can’t resist. 

Yield: It amazes me that I feel no need to add chocolate to 

these cookies. I imagine they would be fantastic with a (” 

handful of chocolate chips thrown into the mix, but the [chocolate is not required. Every single person who has 

tasted these cookies has raved about how awesome 

cm]) 

they are. cookies 

This is the ultimate clean-out-the-pantry cookie for nut 

lovers. If you’re as big a fan of the sweet-and-salty combination as I am, sprinkle the tops of these cookies 

with a pinch of salt flakes as soon as they come out of 

the oven. 

% cup plus 2 tbsp (160 g) light brown sugar Vcup (120 g) butter, melted 

1 egg 

V/2tsp (7 ml) vanilla extract 1 cup (125 g) all-purpose flour 

V2cup plus 2 tbsp (50 g) old-fashioned rolled oats lAtsp baking soda 

V4tsp kosher salt 

% cup (84 g) chopped assorted nuts, such as pecans, walnuts, and peanuts 

Sea salt flakes, such as Maldon salt (optional) 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

Place the sugar in a large bowl. Add the melted butter and beat until smooth. Add the egg and vanilla and beat. Add the flour, oats, baking soda, and salt to the wet ingredients. Stir to combine. Add the nuts and stir well to make sure they are evenly distributed. 

Scoop the dough into lV^-inch (4-cm) sized balls and place on the prepared baking sheet. Bake for 14 to 16 minutes. Remove from the 

oven before the cookies have browned. Let them cool for 1 to 2 minutes on the baking sheet and then transfer to a wire rack. 

Baker’s Note: I like to use an assortment of nuts when making 

these cookies. The nuts I use are roasted and salted. Whatever 

nuts you have on hand will work nicely. 

CHOCOLATE MINT COOKIES 

Yield: 

(2- Tender, melt-in-your-mouth, chocolate mint cookies

filled with gooey bites of chocolate have proved

” [5- absolutely irresistible to everyone we’ve shared these

-cm]) cookies with. This rich chocolate cookie almost begs

for a glass of milk or a scoop of ice cream alongside it. cookies 

Vicup (120 g) butter, softened % cup (100 g) light brown sugar Ms cup (67 g) white sugar 

1 egg 

1 tsp vanilla extract 

Vitsp peppermint extract 

1 cup (125 g) all-purpose flour 1 tbsp (8 g) cornstarch 

xhcup (43 g) cocoa powder Vitsp baking powder % tsp baking soda % tsp kosher salt 

Vicup (84 g) semi-sweet chocolate chips 

V2cup (84 g) chopped chocolate mint candies, such as Andes mints 

(approximately 14 mints) 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a bowl, beat the butter, brown sugar, and white sugar for 2 minutes, or until smooth. Add the egg, vanilla, and peppermint 

extract. Beat until smooth. Add the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Beat until just combined. Stir 

in the chocolate chips and chocolate mints. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) 

between the cookies. Bake the cookies for 7 to 8 minutes, or until the 

cookies have puffed up and begun to crack. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. 

Baker’s Notes: Be very careful when adding the peppermint 

extract. Peppermint is a significantly stronger extract than vanilla extract. Too much peppermint will ruin the flavor and might cause the cookies to taste a bit like toothpaste. 

If chocolate mints are not available, you’ll want to use a milk- or 

dark-chocolate candy with the flavor of mint added. 

Take care not to overbake these cookies—this is a tender and 

gooey chocolate cookie that will dry out if overbaked. 

CREAM CHEESE-PECAN COOKIES 

This is a buttery, melt-in-your-mouth cookie that is 

Yield: 

absolutely loaded with bits of pecans. This may not be (the prettiest cookie you’ll ever make, but if you love 

pecans, you will truly adore this cookie. This is my 3” [5

husband’s favorite cookie in this book. 7.6

cm]) Perfect as an afternoon snack with tea or coffee, this 

isn’t an overly sweet cookie. If I have these in the cookies 

house, the odds are high that I will enjoy a couple with my morning coffee, too. 

xhcup (60 g) butter, softened 

lhcup (100 g) light brown sugar 4 oz (113 g) cream cheese, softened 

tsp vanilla extract 

Vicup (62 g) all-purpose flour 

1 cup (109 g) finely chopped pecans, plus 2 tbsp (14 g) for topping 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

In a large bowl, combine the butter, sugar, cream cheese, and vanilla. Beat with an electric mixer until smooth. Add the flour and 1 cup 

(109 g) of pecans and beat. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough onto the prepared baking sheet. These cookies don’t spread much at all, so feel free to bake them all on the same sheet. Press each cookie flat to about a Vi-inch (1.3-cm) height with the back of a spatula. Top the cookies with the remaining 2 tablespoons (14 g) of pecans. 

Bake for approximately 10 to 11 minutes. Remove from the oven before the cookies are browned. Let them cool on the sheet for 1 to 2 minutes, and then remove to a wire cooling rack. 

Baker’s Note: I typically toss pecan halves in the food processor 

and whirl them around a couple of times to create the tiny pieces I use in this recipe. However, you can also buy them finely chopped. 

OATMEAL PEANUT BUTTER CUP SKILLET COOKIES 

Crisp-edged cookies filled with chewy oats and melting chocolate and peanut butter cups are a hit with my crew. My family loves a gooey skillet cookie, but we also tend to be a little territorial when it comes to sharing our desserts. These individual cookies are a 

Yield:6 super-fun way to make sure we all get our favorite 

bites in each serving. 

(” 

[These cookies can be made in any small ramekin or 

baking dish. While the tiny skillets are cute, they are cm]) 

not required for the recipe. cookies 

The flavor combination in these skillet cookies is one of 

my favorites in the book. I often make this as a bar cookie as well. Just follow the directions in the Baker’s Note for baking in an 8-inch (20-cm) square pan and then let it cool completely before slicing into bars. 

6 tbsp (84 g) butter, softened 

y3 cup (135 g) light brown sugar 

1 egg 

1 tsp vanilla extract 

VAcups (100 g) old-fashioned rolled oats V2cup (62 g) all-purpose flour 

V2tsp baking soda 

V4tsp kosher salt 

% cup (42 g) peanut butter chips V4cup (42 g) semi-sweet chocolate chips 6-12 miniature peanut butter cups Ice cream, for serving (optional) 

Preheat the oven to 350°F (177°Q.Grease 6 ramekins (3 to 4 ounces 

[90 to 120 ml]) or 6 skillets (4 inches [10 cm]). 

In a large bowl, add the butter and sugar. Stir to mix well. Add the egg and vanilla and stir until smooth. Add the oats, flour, baking soda, and salt. Stir until fully combined. Stir in the peanut butter chips and chocolate chips. 

Divide the batter into the prepared dishes and spread evenly across each dish. Press 1 to 2 peanut butter cups into the top of each cookie. 

Bake for 8 to 12 minutes and remove from the oven when the cookies are lightly browned and look soft, slightly puffy, and cracked, but not 

wet in the center. Let them cool for 2 to 3 minutes before serving. Top with ice cream, if desired. 

Baker’s Notes: If you prefer one big skillet cookie or bars, this can 

be baked in a 10-inch (25-cm) skillet or an 8-inch (20-cm) square baking dish. Watch the baking time and add 3 to 6 minutes to the recommended baking time, as needed. 

Make your life easier when measuring peanut butter by greasing the measuring cups with butter (or spray with nonstick spray) 

before measuring. The peanut butter will slide right out. 

This recipe calls for the tiny peanut butter cups that are sold unwrapped in a bag, not the individually wrapped bite-size variety. 

ALMOND JOY COOKIES 

Yield: 

(3” These cookies are absolutely loaded with coconut, 

chocolate, and almonds. They’re soft and chewy 

[

cookies with crisp edges and gooey chocolate inside. cm]) I’m a coconut lover for life and these cookies are some 

of my favorites. 

cookies 

6 tbsp (84 g) butter, softened % cup (67 g) light brown sugar Ms cup (67 g) white sugar 

1 egg 

Ms tsp coconut extract 

% tsp almond extract 

1 cup plus 2 tbsp (140 g) all-purpose flour 2 tbsp (16 g) cornstarch 

xhtsp baking soda % tsp kosher salt 

1 cup (93 g) shredded sweetened coconut 1 cup (168 g) dark chocolate chips 

Vicup (50 g) sliced almonds 

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat. 

Combine the butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the egg, coconut extract, and almond extract. Beat until smooth. Add the flour, cornstarch, baking soda, and salt. Beat to mix well. Add the coconut, chocolate chips, and almonds. Stir to mix throughout the dough. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough into balls on the prepared baking sheet. Bake for 9 toll minutes. Remove from the oven when the cookies are puffy and barely cooked through—do not let them brown. The cookies should be round and 

pillow-like (and not browned at all) when they’re ready to come out 

of the oven. Let them cool for 1 minute on the tray and then transfer to a wire rack. They will settle as they cool. Store the completely cooled cookies in an airtight container. 

CRISPY CHOCOLATE-TOFFEE COOKIES 

Yield: 

-28 These thin and crispy-edged chocolate cookies are filled with chewy toffee bits and gooey chocolate. 

(3” [8-

These cookies just beg for a glass of milk or a bowl of cm]) ice cream. This is a sturdy cookie that keeps nicely. It 

is perfect for tucking into lunches. 

cookies 

Vacup (60 g) butter, softened Vzcup (100 g) light brown sugar 

lhcup (65 g) white sugar 1 egg 

tsp vanilla extract 

% cup (83 g) all-purpose flour Vscup (29 g) cocoa powder JAtsp kosher salt 

Vstsp baking soda 

Vicup (84 g) dark or semi-sweet chocolate chips Vicup (84 g) toffee bits 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

In a bowl, beat the butter, brown sugar, and white sugar for 2 to 3 minutes, or until smooth. Add the egg and vanilla and beat. Add the flour, cocoa powder, salt, and baking soda to the wet ingredients and 

beat until just combined. Stir in the chocolate chips and toffee bits. 

Use a #50 (1-tablespoon [15-g]) cookie scoop to portion the dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) 

between the cookies. (They will spread a lot.) Bake the cookies for 8 minutes, or until they begin to puff up and crisp on the edges. The 

cookies should be dry on top but still very soft when you remove them from the oven. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. 

MAPLE-NUT SCONE COOKIES 

These chewy maple cookies are generously studded 

Yield: 

with pecans and drizzled with a maple frosting. These 

-18 are THE cookies with all the texture of a soft, chewy

(3” [8- scone and a perfect balance of pecans and maple. I

shared these cookies on my website a couple of years 

cm]) 

ago, and they continue to be one of my all-time cookies favorite cookie recipes. I couldn’t make a dessert book 

and not include them. 

FOR THE COOKIES 

1 cup (125 g) all-purpose flour 1 tsp baking powder 

lAtsp kosher salt 

Vscup (67 g) raw sugar, plus more for topping Vacup (60 g) cold butter 

Vscup (80 ml) plus 1-2 tbsp (15-30 ml) heavy cream (see Baker’s Notes) 

1 tbsp (15 ml) maple syrup Vstsp vanilla extract 

Vicup (55 g) chopped pecans 

FOR THE GLAZE 

1 cup (100 g) powdered sugar 3 tbsp (45 ml) maple syrup 

1 tsp cream or milk, plus more if needed % tsp vanilla extract 

Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. 

To make the cookies, combine the flour, baking powder, salt, and raw 

sugar in a medium bowl. Stir with a fork to combine. Grate the cold butter and add the shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized. 

In a medium bowl, stir together Vscup (80 ml) of the heavy cream, the maple syrup, and vanilla. Add the liquids to the flour mixture, and stir until a loose, dry dough forms. Add additional cream only if 

needed. Gently fold in the pecans. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion 12 to 18 balls of dough onto the prepared baking sheet. Press the cookies 

together with your hands, if the dough is crumbling. Sprinkle each cookie with raw sugar before baking. 

Bake for 18 to 20 minutes and remove the cookies from the oven when they’re barely browned on the bottom, taking care not to brown 

the tops of the cookies. Transfer the cookies to a wire rack. 

To make the glaze, combine the powdered sugar, maple syrup, cream, 

and vanilla in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze. Drizzle 

the glaze over the cooled cookies. 

Baker’s Notes: The humidity where you live will affect how much 

cream is needed in this recipe. I’ve found that sometimes Vscup (80 ml) is enough and other times additional liquid is needed to make the dough come together. It should be somewhat dry and loose (similar to biscuit dough) and you should be able to press it together with your hands. 

The cookies will not spread, so feel free to bake them all on the 

same baking sheet. 

The raw sugar in this recipe provides a distinct flavor and texture. 

Plain white sugar will not yield the same results. 

PRETZEL PEANUT BUTTER CUP 

COOKIES 

Chewy cookies filled with tiny peanut butter cups and 

Yield: 

salty pretzels are a kid favorite in my house. They can’t 

(- get enough of these cookies. In case you haven’t yet

” noticed, salty-sweet pairings are my favorite thing ever

when it comes to snacks and desserts. There’s just 

[.

something extra special and unexpected about that hint 

- of salt in each sweet bite.

cm]) 

Don’t let the oats in this recipe deter you from trying cookies them. There is barely a hint of oatmeal flavor, and it 

provides a chewy texture that can’t be beat. 

3Acups (350 g) light brown sugar V±cup (120 g) butter, melted 

1 egg 

2 tsp (10 ml) vanilla extract 

VAcups (156 g) all-purpose flour % cup (60 g) old-fashioned rolled oats % tsp baking soda 

Vatsp kosher salt 

2/3 cup (80 g) broken pretzel sticks 

1 cup (168 g) mini peanut butter cups, divided 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

Place the sugar in a large bowl. Add the hot, melted butter and beat until smooth. Add the egg and vanilla and beat. Add the flour, oats, 

baking soda, and salt to the wet ingredients. Stir to combine. Add the pretzels and %cup (112 g) of the peanut butter cups. Stir well to make sure they are evenly distributed. Don’t worry if the cups break 

in the dough. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough into slightly-smaller-than-golf-ball-sized rounds and place on the 

prepared baking sheet. Press a peanut butter cup into the top of each ball of cookie dough. Bake for 13 to 14 minutes. Remove from the 

oven and let them cool for 1 to 2 minutes on the baking sheet. Transfer the cookies to a wire rack and cool completely before storing 

in an airtight container. 

Baker’s Notes: Be careful to break or chop, but not crush, the 

pretzels. You want small bite-size pieces of pretzel for each cookie, not pretzel dust. 

This recipe calls for the tiny peanut butter cups that are sold unwrapped in a bag, not the individually wrapped bite-size variety. 

PISTACHIO-CHOCOLATE CHUNK 

COOKIES 

Yield: 

These are chewy cookies filled with chocolate chunks 18 

and sprinkled throughout with pistachios. The 

small pistachio flavor is not dominant, but it’s enough to

(3” [8- make you stop and think about what is making them

unique. We’ve also made these cookies with dark 

cm]) 

chocolate chips, and I enjoy that variation as well. My cookies kids like the recipe best as written below. 

% cup (135 g) light brown sugar 

Vicup (120 g) butter, melted 

1 egg 

tsp (10 ml) vanilla extract 

1 cup (125 g) all-purpose flour Vicup (40 g) old-fashioned rolled oats 

lAtsp baking soda 

% tsp kosher salt 

V4cup (28 g) chopped pistachio nuts 3/4 cup (126 g) semi-sweet chocolate chunks 

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. 

Place the sugar in a large bowl. Add the hot melted butter and beat until smooth. Add the egg and vanilla and beat. Add the flour, oats, baking soda, and salt. Beat to combine. Add the pistachios and 

chocolate chunks and stir well to make sure they are evenly distributed. 

Use a #40 (2-tablespoon [30-g]) cookie scoop to portion the dough and roll the dough into balls. Place on the prepared baking sheet and 

bake for 12 minutes. Remove from the oven and let the cookies cool 

for 1 to 2 minutes on the baking sheet and then transfer to a wire rack. 

Baker’s Note: The pistachios in this recipe should be measured as 

shelled nuts, not pistachios in the shell. I use salted pistachios, because we enjoy salty-sweet desserts. However, unsalted pistachios will work nicely as well. 

Bars: The Ultimate Make-Ahead. 

Dessert 

While cookies are fantastic, bars take that deliciousness and add the 

incredible convenience of being baked all at once in a single pan. Bars are always a crowd-pleaser, and they’re an easy way to deliver sophisticated flavors with minimal effort. 

Classic dessert flavors get a modern twist in Black Forest Brownies, Monster Cookie Bars, Chai Snickerdoodle Bars, and PB&J Blondies. Don’t forget the decadent Gooey Rocky Road Brownies for the kids 

(and the adults) and the Irish Coffee Bars just for adults. 

Here are three tips to help make sure your bars come out perfectly every time: 

• Create a parchment sling. Before pouring your batter or 

transferring your dough to the pan, line it with parchment so 

that the paper extends up beyond the rim of the pan by at least 

1 inch (2.5 cm). The benefit to using parchment is that you can lift those overhanging edges and the whole baked good comes easily out of the pan. Plunk it onto a cutting board and you can cut it directly on the parchment paper. 

• Work the plan. While recipes are made to be altered (and I’m a 

huge fan of doing so), try each recipe as written as closely as possible the first time, so you know what the final product is meant to be like. It’s absolutely okay to swap certain ingredients in and out of things, but until you’ve made them in the original form at least once, you may not know which ingredients are integral to the success of the final product. 

• Be patient. While it’s tempting to cut into those hot brownies or 

cookie bars, you’ll be rewarded for your patience if you let them cool for at least 15 minutes before cutting them. This is because there is carry-over cooking taking place from the heat of the baked goods as they continue to cool. You won’t get an accurate idea of the final texture until they’re completely cooled to room temperature. And the truth is that they store better if you wait to cut them until they’re cool. 

Speaking of cutting into your desserts, if you just don’t want to wait for things to cool, a cheap plastic knife (the kind you would throw away after a picnic) will cut warm brownies like a dream. That’s one of the best tricks I have for slicing warm desserts and not having them fall apart. 

MONSTER COOKIE BARS 

Monster cookies have been my family’s favorite cookie ever since I was a child. We use Grandma McGinnis’s 

Yield: recipe and make a giant batch of the cookies every year 

for our family’s camping trip. 

bars These bars are a nod to Grandma’s recipe, with the ease 

of a bar cookie. Slightly gooier than the cookies and still crisp on top and bottom, this is one of the best bar cookies I’ve ever tasted. 

3 tbsp (45 g) butter, softened 3A cup (150 g) light brown sugar Vacup (65 g) white sugar 

1 egg 

egg yolk 

1 tsp vanilla extract 

1 tbsp (15 ml) maple syrup xhtsp baking soda 

% cup (172 g) crunchy peanut butter 

2 cups (160 g) old-fashioned rolled oats V3-V2 cup (56-84 g) semi-sweet chocolate chips V4-V2cup (42-84 g) M&M’s candies for topping 

Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) square pan with parchment paper or grease well with butter. 

Combine the butter, brown sugar, and white sugar in a large bowl and beat to combine. Add the egg, egg yolk, vanilla, syrup, and 

baking soda. Stir in the peanut butter. Add the oats and stir until well 

combined. Mix in the chocolate chips. 

Press the dough into the bottom of the prepared pan. Top with the M&M’s and lightly press them into the dough. Bake for 16 to 17 

minutes, or until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool. 

Let it cool completely before slicing. Store in an airtight container. 

Baker’s Notes:Monster Cookies were gluten free before that was a 

thing, so these are a terrific flourless option for sharing with friends who avoid gluten. If you’re dealing with an allergy, as always, read the labels and be certain your oats and other ingredients are certified gluten free. 

Make your life easier when measuring peanut butter by greasing the measuring cups with butter (or spray with nonstick spray) 

before measuring. The peanut butter will slide right out. 

CHAI SNICKERDOODLE BARS 

These are tender, melt-in-your-mouth cookie bars with Yield: all the chai flavors that we love topped with a generous 

sprinkling of cinnamon-sugar. I expected this to be a 8-10 

dessert that the adults would enjoy more than the kids, bars but my younger two boys wound up absolutely loving 

them. The spices add so much flavor to the bars and no one can eat just one. 

FOR THE BARS 

Vicup (120 g) butter, softened 

1 cup (200 g) white sugar Vitsp vanilla extract 

1 egg 

13Acups (218 g) all-purpose flour 2 tsp (15 g) baking powder 

Vatsp kosher salt 

JAtsp ground cinnamon % tsp ground ginger V2tsp ground cardamom XAtsp cloves 

Vstsp very finely ground black pepper 

FOR THE TOPPING 

IV2tbsp (18 g) sugar 1 tsp ground cinnamon 

Preheat the oven to 325°F (163°C). Line a 9 x 13-inch (23 x 33-cm) pan with parchment paper or grease lightly with butter. 

To make the bars, combine the butter and sugar in a large bowl. Beat 

to mix well. Add the vanilla and the egg. Stir until smooth. Add the flour, baking powder, salt, cinnamon, ginger, cardamom, cloves, and 

pepper. Beat to combine. Press the batter into the prepared pan. 

To make the topping, stir together the sugar and cinnamon in a small bowl. Sprinkle the bars generously with the cinnamon-sugar. 

Bake for 14 to 16 minutes and remove from the oven when the bars are slightly puffy and no longer wet. Do not let them brown. Let them cool completely before slicing into bars. 

BLUEBERRY-CHOCOLATE CHUNK BROWNIES 

Brownies filled with melting chocolate and bursting blueberries? Yes! You might doubt the awesomeness of these brownies at first glance, but I’m willing to bet 

Yield: you’ll be a fan from the first bite. My sister is the 

person I will forever owe for introducing me to the 

-12 

amazing combination of blueberries and chocolate. I servings doubted her until I tried it, and then I was hooked. In 

fact, these brownies have been a huge win with everyone who has tasted them, even the skeptics. These brownies are pretty fantastic on their own or when layered into Blueberry Brownie Trifles. 

Vacup (60 g) butter, plus more for pan 

1%cups (294 g) semi-sweet chocolate chips, divided Vicup (100 g) light brown sugar 

1 tbsp (15 ml) vanilla extract 2 eggs 

V2cup (62 g) all-purpose flour Vatsp kosher salt 

1 cup (148 g) blueberries 

Preheat the oven to 325°F (163°C). Grease an 8-inch (20-cm) square pan with butter or line with parchment paper. 

Melt the butter in a medium saucepan over medium-high heat. Add 1 cup (168 g) of the chocolate chips and stir until melted. Remove from the heat. Add the brown sugar and vanilla, and stir until smooth. 

Whisk in the eggs. Add the flour and salt. Stir until well combined. 

Stir in the blueberries and the remaining chocolate chips. Pour the brownie batter into the prepared pan. Bake for 28 to 30 minutes, or 

until a toothpick inserted in the center of the brownies comes out with wet crumbs. 

Baker’s Notes:These brownies will keep nicely in an airtight 

container at room temperature for several days. Alternatively, they can be wrapped airtight and frozen for up to three months. Thaw at room temperature before eating. 

Frozen blueberries work well in this recipe. The frozen berries can be added to the recipe without thawing. 

CRANBERRY-PISTACHIO OATMEAL BARS 

Yield: These cranberry-pistachio bars are a chewy treat that I cannot resist when they’re in my house. They’re similar 

-10 

to a soft and chewy granola bar, but so much better. I bars typically snack on these treats on their own, but they’re 

also delicious with a scoop of ice cream on top. 

6 tbsp (90 g) butter, softened, plus more for pan % cup (135 g) light brown sugar 

1 egg 

1 tsp vanilla extract 

VAcups (100 g) old-fashioned rolled oats 

Vzcup (62 g) all-purpose flour Vitsp baking soda 

Vatsp kosher salt 

%cup (96 g) dried cranberries Vzcup (55 g) roasted unsalted pistachios 

Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) square pan with butter or line with parchment paper. 

Combine the butter and brown sugar in a large bowl and stir to mix well. Add the egg and vanilla and stir until smooth. Add the oats, f l our, baking soda, and salt. Stir until fully combined. Add the 

cranberries and pistachios. Stir to mix throughout. Press the batter into the prepared pan. 

Bake for 16 to 18 minutes, or until browned, slightly puffy, and cracked around the edges. Let it cool completely before slicing into 

bars. 

Baker’s Notes: Salted pistachios may be substituted for the 

unsalted nuts listed in this recipe. Be aware that the bars will be a sweet-and-salty combination with that option. It distinctly changes the overall flavor of the bars. They’re good both ways, but the unsalted pistachios are my first choice. 

The bars will be soft when first baked and will firm up a bit 

overnight. 

GOOEY ROCKY ROAD BROWNIES 

Yield: Gooey fudge brownies are filled with marshmallows

-16 and topped with rich chocolate ganache. These are a

super-rich treat. Slice them small and enjoy with a servings 

glass of milk. 

FOR THE BROWNIES 

Vacup (60 g) butter, plus more for pan 

13Acups (294 g) semi-sweet chocolate chips, divided xhcup (100 g) light brown sugar 

1 tbsp (15 ml) vanilla extract 2 eggs 

y2 cup (62 g) all-purpose flour 

% tsp kosher salt 

21/2 cups (125 g) miniature marshmallows, divided 

FOR THE TOPPING 

V2cup (120 ml) heavy cream 

V2cup (84 g) semi-sweet chocolate chips V4cup (26 g) powdered sugar 

3 tbsp (18 g) unsweetened cocoa powder Vcup (50 g) sliced almonds 

Preheat the oven to 325°F (163°C). Grease an 8-inch (20-cm) square pan with butter or line with parchment paper. 

To make the brownies, melt the butter in a medium saucepan over medium-high heat. Add 1 cup (168 g) of the chocolate chips and stir until melted. Remove from the heat. Add the brown sugar and vanilla, and stir until smooth. Whisk in the eggs. Add the flour and 

salt. Stir until well combined. Stir in 2 cups (100 g) of the marshmallows and the remaining % cup (126 g) of chocolate chips. 

Pour the brownie batter into the prepared pan and sprinkle with the remaining marshmallows. Bake for 26 to 28 minutes, or until a 

toothpick inserted in the center of the brownies comes out with wet crumbs. 

To make the topping, warm the cream in a medium-size glass bowl in the microwave for 60 to 90 seconds, or until simmering. Add the 

chocolate chips to the cream and let it sit for 2 minutes. Whisk until the chocolate mixture is smooth and glossy. Add the sugar and cocoa 

powder and whisk again until completely smooth. Remove the brownies from the oven and pour the frosting over the top. Sprinkle with the almonds. Let the brownies cool completely before slicing 

into bars. 

PB&J BLONDIES 

These blondies are perfect with a glass of milk for an 

Yield: 

afternoon snack or an after-dinner treat. They aren’t 9-12 overly sweet, and they’re absolutely loaded with 

peanut butter flavor. My PB&J-loving youngest son servings 

loves them immensely. These bars freeze nicely and reheat beautifully in the microwave. 

% cup (60 g) butter, softened, plus more for pan Vicup (129 g) creamy peanut butter % cup (150 g) light brown sugar 2 eggs 

2 tsp (10 ml) vanilla extract % cup (93 g) all-purpose flour 

% tsp baking powder Vatsp kosher salt 

% cup (84 g) chopped peanuts, divided V4cup (80 g) strawberry or grape jam 

Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) baking pan with butter or line with parchment paper. 

Combine the peanut butter, butter, brown sugar, eggs, and vanilla in a large bowl. Stir until smooth and creamy. Add the flour, baking 

powder, and salt and stir to combine. Add V2cup (55 g) of the 

chopped peanuts and stir. 

Spread the mixture in the prepared baking pan. Drop spoonfuls of jam over the blondies and swirl lightly with a knife. The peanut butter 

mixture will be thick, but the jam will bake into it nicely. Sprinkle with the remaining peanuts. Bake for 25 to 28 minutes, or until a 

toothpick inserted comes out mostly clean or with wet crumbs. Let it cool completely before slicing into bars. 

Baker’s Note: Make your life easier when measuring peanut butter 

by greasing the measuring cups with butter (or spraying with nonstick spray) before measuring. The peanut butter will slide right out. 

WALNUT TOFFEE BARS 

These rich, buttery bars are absolutely loaded with toffee flavor and crunchy walnuts. They are a sweet treat, so 

we like to slice them pretty small. While I absolutely love 

these bars with walnuts, I realize that not everyone enjoys the sharp flavor of this nut. If walnuts aren’t your thing, pecans will work nicely in this recipe. 

Vicup (120 g) butter, melted 

1 cup (200 g) light brown sugar 1 egg 

2 tsp (10 ml) vanilla extract 

1 cup (125 g) all-purpose flour Vatsp kosher salt 

cup (109 g) chopped walnuts, divided 1 cup (168 g) toffee bits, divided 

Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) square pan with parchment paper or grease the pan well. 

Combine the butter and brown sugar in a large bowl and stir well to combine. Add the egg and vanilla and stir again. Add the flour and salt and stir well. Stir in the walnuts and toffee bits, reserving 2 tablespoons of each (14 g of walnuts and 21 g of toffee bits) for the topping. Scoop into the prepared pan and spread evenly with a spatula. Sprinkle with the reserved nuts and toffee bits. 

Bake for 25 to 28 minutes, or until a toothpick inserted comes out mostly clean with moist crumbs. Let the bars cool completely before 

slicing. 

OATMEAL-ALMOND FUDGE BARS 

Chewy oatmeal and almond bars layered with chocolate 

Yield: 

fudge are a rich dessert that is also a terrific handheld 9-12 treat. The bars are sliceable if you let them cool 

completely, but 1 often scoop this dessert warm from the bars 

oven and then top with vanilla ice cream. A drizzling of hot fudge will take this one right over the top. 

FOR THE COOKIE LAYER 

V2cup (100 g) packed light brown sugar V2cup (120 g) butter, melted 

1 large egg 

1 tsp vanilla extract V2tsp almond extract 

cups (160 g) quick-cooking oatmeal 

VAcups (156 g) all-purpose flour V2tsp baking soda 

Vtsp salt 

V2cup (50 g) sliced almonds 

FOR THE FUDGE LAYER 

1 cup (168 g) semi-sweet or dark chocolate chips % cup (60 ml) heavy cream 

Vs tsp almond extract 

Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) baking pan with parchment paper. 

To make the cookie layer, combine the brown sugar and butter in a 

large bowl and beat until combined. Add the egg, vanilla, and almond extract and beat to combine. Add the oatmeal, flour, baking soda, and salt. Beat to combine. Stir in the almonds. Scoop about three-quarters of the dough into the prepared pan and press the dough to the edges. 

To make the fudge layer, combine the chocolate chips, cream, and 

almond extract in a small glass bowl or measuring cup. Microwave for 60 seconds, or until the chips are soft. Stir for 1 minute, or until it’s smooth and glossy. 

Pour the fudge over the dough in the pan. Drop the remaining cookie dough over the fudge layer. Bake the bars for 16 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. When completely cooled, remove from the pan and cut into small squares. These will keep well in an airtight container for several days. 

Baker’s Note:This recipe doubles nicely for a 9 x 13-inch (23 x 

-cm) pan. 

GINGER SHORTBREAD BARS 

This is a buttery, melt-in-your-mouth shortbread recipe Yield: that we all love so much. This isn’t a dry or crumbly 

shortbread. There’s a place for that, but it isn’t here. This 

is tender, soft shortbread, and it’s gently adapted from a 

recipe my Aunt Judy gave me years ago.

small 

If you love ginger, this is the treat for you. This is a bars terrific make-ahead dessert as the flavor deepens by the 

second day. The nuts in this recipe are optional, but we enjoy the added flavor they provide. 

FOR THE BARS 

Vcup (120 g) butter, softened, plus more for pan 

cup (200 g) white sugar 1 egg 

xhtsp vanilla extract 

2 cups (250 g) all-purpose flour 

IVtsp (8 g) baking powder V4tsp kosher salt 

IV2tsp (3 g) ground ginger 

1 cup (109 g) chopped pecans or walnuts (optional) 

FOR THE TOPPING 

1 cup (100 g) powdered sugar 1 tsp ground ginger 

1-2 tbsp (15-30 ml) water or milk 

Preheat the oven to 325°F (163°C). Lightly grease a 9 x 13-inch (23 x 33-cm) pan with butter or line with parchment paper. 

To make the bars, cream together the butter and white sugar in a 

large bowl. Add the egg and the vanilla and mix until light and fluffy. Add the flour, baking powder, salt, and ginger and mix until 

combined. Stir in the nuts, if desired. Transfer the crumbly dough to the prepared pan. Press it firmly with your hands or with a pastry roller to create an even layer and smooth the top of the dough. 

Bake for 14 minutes, or until just barely beginning to harden around the edges. Do not allow the bars to brown at all. If they brown, they 

will be much more crunchy than desired. The goal is a very soft 

shortbread texture. Let cool in the pan for 15 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more 

minutes. Remove them carefully to a wire rack to cool completely. 

To make the topping, whisk together the powdered sugar, ground 

ginger, and 1 tablespoon (15 ml) of the water or milk in a medium 

bowl. Stir with a spoon or whisk and add more water or milk, a few 

drops at a time, until the glaze is smooth and still slightly thick. It should pour smoothly off the spoon. Drizzle the glaze over the bars and let set completely before storing in an airtight container. 

Variation:Skip the ground ginger and add 1 teaspoon of almond extract to the bars and Viteaspoon of almond extract to the glaze. 

Baker’s Notes:Baking the shortbread in a pan and then slicing it 

into bars makes this a very easy dessert. This recipe doubles perfectly and fills a large baking sheet. 

Placing a sheet of parchment on top of the dough will make it 

easier to press/roll the dough and spread it across the pan. Remove the parchment from on top of the bars before baking. 

BLACK FOREST BROWNIES 

Black Forest Brownies are extra gooey fudge brownies filled with plenty of cherries, chocolate, and a hint of 

Yield: almonds. This recipe combines the black forest cake

-16 flavors we love into a cherry and chocolate brownie

that only takes a few minutes to stir together. With a servings 

dollop of whipped cream and some shaved chocolate over the top, this dessert happily satisfies our craving for the much more labor-intensive black forest cake. 

Vacup (60 g) butter 

13Acups (294 g) semi-sweet chocolate chips, divided V2cup (100 g) light brown sugar 

1 tsp vanilla extract 

tsp almond extract 2 eggs 

% cup (93 g) all-purpose flour JAtsp kosher salt 

1 (15-oz [430-g]) can of cherries in water, drained well Whipped cream, for serving (optional) 

Preheat the oven to 325°F (163°C). Line an 8-inch (20-cm) square pan with parchment paper. 

Melt the butter in a large saucepan, over medium heat. When the butter has melted completely, add 1 cup (168 g) of the chocolate 

chips and stir until they have melted. Remove from the heat, add the brown sugar, and stir to combine. 

Add the vanilla, almond extract, and the eggs and stir until smooth 

and shiny. Add the flour and salt and stir to combine. Stir in XAcup (42 g) of the remaining chocolate chips. Gently stir in the cherries. Spread the batter in the prepared pan and sprinkle with the 

remaining Vicup (84 g) of chocolate chips. 

Bake for 30 to 32 minutes, or until an inserted toothpick shows moist crumbs—be careful not to overcook or the brownies will be dry. Let them cool completely before slicing. Serve topped with whipped cream, if desired. 

Baker’s Note: For this recipe, I use canned cherries in water. This is 

NOT the same thing as cherry pie filling. However, you can also use fresh sweet cherries that have been pitted and sliced in half. Frozen cherries will work as well; however, you’ll want to thaw them enough to slice them in half or quarter them, depending on their size. 

IRISH COFFEE BARS 

Yield: Buttery rich bars sweet from brown sugar, slightly

-12 crunchy with pecans, and balanced with plenty of coffee

flavor and a tiny splash of Irish cream liqueur, these bars bars 

are amazing with a cup of coffee or hot tea. 

FOR THE BARS 

% cup (120 g) butter 1 tbsp (7 g) instant coffee 

% cup (135 g) light brown sugar 

y3 cup (65 g) white sugar 1 egg 

1 tsp vanilla extract 

cup (125 g) all-purpose flour Vitsp cinnamon 

Vitsp baking soda JAtsp salt 

% cup (84 g) chopped pecans 

FOR THE GLAZE 

Vicup (50 g) powdered sugar 

1-2 tbsp (15-30 ml) Irish cream liqueur 

Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) square pan with parchment paper or grease well with butter. 

To make the bars, melt the butter over medium high heat in a medium-size saucepan. When the butter has melted, remove from the heat and add the coffee. Stir to dissolve. Add the brown sugar and white sugar and stir to combine. Add the egg and vanilla. Stir to 

combine. Stir in the flour, cinnamon, baking soda, and salt, until just combined. Add the pecans. Stir to mix throughout. 

Scoop the batter into the prepared pan and spread to the sides with a spatula. Bake for 22 to 26 minutes, or until the top is lightly browned and cracked on the edges and an inserted toothpick has moist crumbs. 

The bars will still be soft when removed from the oven. Cool 

completely before slicing into bars. 

To make the glaze, whisk together the powdered sugar and 1 

tablespoon (15 ml) of the Irish cream liqueur. Add a tiny bit more liqueur, only as needed to achieve a thick, pourable glaze. Drizzle the glaze over the cooled bars. Let the bars dry before storing in an airtight container. 

Baker’s Notes:This recipe can be doubled to fill a 9 x 13-inch (23 

x 33-cm) pan. The doubled recipe will need to be baked for 40 to 

45 minutes, or until an inserted toothpick has moist crumbs. Slice into 16 to 24 bars. 

I use 1 (0.11-oz [3-g]) tube of instant coffee (the kind from a wellknown coffee shop) for the 1-tablespoon (7-g) portion listed in 

this recipe. 

Heavy cream or milk may be substituted for the Irish cream liqueur in this recipe. I enjoy the subtle flavor that the liqueur adds, but the bars are also delicious without it. 

KITCHEN SINK BLONDIES 

“Kitchen sink” recipes typically contain an assortment of random odds and ends found in the pantry or refrigerator. These blondies started as a late-night 

Yield: craving a while back, and since then, they’ve become a 

popular salty-sweet treat for our movie nights. 9-12 

bars When you want something fun and a little unexpected to 

eat, these bars absolutely fit that craving. Use whichever ingredients you have on hand. A total of about 3 cups (400 to 500 g) of add-ins, with a good balance of salty and sweet, is perfect. 

Vicup (120 g) butter, melted 

1 cup (200 g) light brown sugar 

egg 

2 tsp (10 ml) vanilla extract 

1 cup (125 g) all-purpose flour JAtsp salt 

Vicup (84 g) semi-sweet chocolate chunks Vicup (84 g) dark chocolate chips Vicup (55 g) chopped pecans 

1 cup (100 g) potato chips with ridges, crushed into V-l-inch (1.3— 2.5-cm) pieces 

Vzcup (84 g) caramel bits 

Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) square pan with parchment paper or grease well with butter. 

Combine the butter and sugar in a large bowl and stir until smooth. Add the egg and vanilla and stir to combine. Stir in the flour and salt, 

until just combined. Add the chocolate chunks, chocolate chips, pecans, and potato chips. Stir to mix throughout. Scoop the batter into the prepared pan and spread to the sides with a spatula. Scatter the caramel bits on top. 

Bake for 25 to 28 minutes, or until slightly browned around the edges and an inserted toothpick has moist crumbs. The top of the blondies should be slightly cracked on top. Cool completely before slicing into 

bars. 

Baker’s Notes: This recipe can be doubled to fill a 9 x 13-inch (23 

x 33-cm) pan. The doubled recipe will need to be baked for 40 to 45 minutes, or until an inserted toothpick has moist crumbs. Slice into 16 to 24 bars. 

For the best-looking final result, set aside 1 to 2 tablespoons (10 to 21 g) each of the chocolate chunks, chocolate chips, pecans, 

potato chips, and caramel bits. Sprinkle the reserved add-ins on 

top of the blondies before baking. 

Cobblers, Crisps, Crumbles, and 

Flops 

Cobblers, crisps, crumbles, and flops are baked desserts filled with fruit and topped with a pastry, streusel, or oat-filled crust. Wondering 

what the difference is between them? Cobblers have a sweet biscuit 

topping. While crisps and crumbles are very similar, traditionally, the main difference has been that crisps contain oats and crumbles do not. Still wondering about that “flop?” While the name may be unusual, this is one of the easiest desserts in the book. To make 

Grandma’s Old-Fashioned Fruit Flop, you pour the topping into the pan first and then spoon fruit on top of it. As it bakes, the topping will “flop” over on top of the fruit. Flops are as fun as they sound and 

are the ultimate low-maintenance fruit desserts. 

With these recipes, you get all of the awesomeness of a fruit dessert with the ease of recipes using frozen or canned fruit. I’m a huge fan of 

using fresh fruits whenever possible, but there are times when the 

convenience of having fruits stashed in the freezer or pantry can’t be beat. The ease with which you can deliver big-time flavor ensures 

that these desserts will be a major hit, whether you’re making LemonBlueberry Cobbler, Cherries and Chocolate Almond Crisp, or Cranberry-Almond Crumble. 

Here are some notes for the recipes in this chapter: 

• Fresh fruits may be substituted in these recipes when they’re 

delicious and in season, and I often do that when I have a little more prep time available. However, 1 promise that making these desserts with the frozen or canned fruits listed in the recipes will not disappoint. 

• While they come together in a hurry, don’t rush these in the oven. 

These desserts are not done until the fruit is bubbly. Don’t expect the filling to be sturdy like pies, though. That extra juiciness is one of the beautiful things about this category of desserts. 

• Be sure to use the pan that is specified in the recipe. Going with a 

smaller pan will crowd the topping, which basically steams your fruit instead of roasting or baking it, making for a wet, unsatisfying topping. Conversely, going with a pan that is too large will make the recipe bake far faster, allowing too much liquid to evaporate and landing you with a dry, sad fruit dessert with no luscious sauce to spoon over ice cream. 

• The easiest way to top a cobbler is to reach for one of those cookie 

scoops that I told you about in the cookie chapter! Dropping the topping over the fruit with a cookie scoop helps you cover the pan evenly (and quickly) without disturbing the fruit underneath and yields a beautiful finished cobbler. 

Scoop these desserts into bowls while they’re still warm and top with ice cream or whipped cream. However you serve them, you’re going to love them. 

LEMON-BLUEBERRY COBBLER 

Juicy blueberries in a sweet lemon sauce fill this flaky 

Yield:6 buttery cobbler. I like to serve this cobbler with a

servings SC00P of whipped cream and a generous drizzle of

warm lemon curd. This dessert reheats nicely and it 

also doubles as a favorite ice cream add-in. 

FOR THE FILLING 

Butter, for pan 

16 oz (455 g) frozen blueberries % cup (50 g) white sugar 2 tbsp (16 g) cornstarch 

¥icup (120 ml) lemon curd, plus more for topping 

FOR THE CRUST TOPPING 

3 tbsp (36 g) white sugar 

1 tbsp (4 g) finely minced lemon zest % cup (93 g) all-purpose flour 3 tbsp (38 g) light brown sugar V2tsp baking powder 

Vatsp kosher salt 

Vacup (60 g) cold butter Vacup (60 ml) boiling water 

Whipped cream, for serving 

Preheat the oven to 375°F (191°C). Grease an 8-inch (20-cm) round or square baking pan or an 8-inch (20-cm) cast-iron skillet with butter. 

To make the filling, combine the blueberries, sugar, and cornstarch in 

a large bowl. Stir to coat. Warm the lemon curd in the microwave until it’s smooth and stirrable. Add the lemon curd to the blueberry 

mixture and stir to coat. Pour into the prepared pan. 

To make the crust topping, combine the white sugar and lemon zest 

in a large bowl and rub with your fingers to mix well. Add the flour, brown sugar, baking powder, and salt and stir to combine. Grate the 

cold butter and add the butter shreds to the flour mixture and toss. Stir in the boiling water, until just combined, leaving plenty of little lumps of butter. Drop spoonfuls of the topping over the berries. 

Bake for about 34 to 36 minutes, or until the crust is golden and a toothpick inserted into the crust comes out clean. Serve warm or at room temperature, topped with whipped cream and a drizzle of warm lemon curd. 

Baker’s Notes: This may also be made with fresh berries. When 

using fresh berries, reduce the baking time as needed by 3 to 4 minutes and remove from the oven when the crust has baked 

through. 

Lemon curd can be found in most grocery stores near the jellies and jams, typically on the top shelf. 

CARAMEL APPLE-WALNUT CRUMBLE 

Caramel apple slices and a crunchy walnut streusel topping combine to make this crumble the irresistible treat that it is. This is an extra-sweet dessert, so I 

Yield:6 

typically serve fairly small amounts of the crumble servings along with a scoop of ice cream. My boys love this 

dessert so much that, given the chance, they will devour the whole pan as soon as it’s cool enough to eat. 

FOR THE FILLING 

Butter, for dish 

medium apples, sliced thin (approximately 6 cups [654 g]) Vacup (50 g) light brown sugar 

1 tsp cornstarch 

JAtsp kosher salt 

% cup (60 ml) caramel sauce, plus more for serving 

FOR THE CRUMBLE TOPPING 

114 cups (156 g) all-purpose flour V2cup (55 g) walnuts, chopped Vzcup (100 g) light brown sugar 3/4 cup (180 g) butter, melted 

Ice cream, for serving 

Preheat the oven to 375°F (191°C). Grease an 8-inch (20-cm) square baking dish with butter. 

To make the filling, place the apples in the prepared baking dish and 

sprinkle with the brown sugar, cornstarch, and salt. Toss with your hands to coat. Drizzle with the caramel sauce. 

To make the crumble topping, stir together the flour, walnuts, and brown sugar in a medium bowl. Add the melted butter and stir to 

combine. Sprinkle the topping over the apples. Bake for 22 minutes, or until the crust has lightly browned. Serve warm, drizzled with caramel sauce, and topped with ice cream. 

Baker’s Notes:I typically use Granny Smith apples to make this 

crumble. Feel free to use your favorite baking apple. 

Store-bought caramel sauce or the Salted-Vanilla Caramel Sauce will work for this recipe. 

BROWN SUGAR-PEACH COBBLER 

Brown sugar adds a depth of flavor to the syrupy 

peaches in this cobbler. With a sweet shortbread Yield:4 

biscuit topping, this cobbler comes together in just a servings few minutes. I like to make this in individual ramekins 

for a special treat, but it also works well in an 8-inch (20-cm) square pan. 

FOR THE FILLING Butter, for ramekins 

16 oz (455 g) frozen peaches, roughly chopped if making individual cobblers 

1 tbsp (15 ml) fresh lemon juice % cup (50 g) light brown sugar 

% tsp cinnamon 

Vstsp nutmeg 

1 tbsp (8 g) cornstarch 

FOR THE CRUST TOPPING 

1 cup (125 g) all-purpose flour V2cup (100 g) light brown sugar 

1 tsp baking powder 

V2tsp kosher salt 

V2cup (120 ml) heavy cream, plus extra if needed 

FOR THE CINNAMON-SUGAR TOPPING 

IVtbsp (18 g) sugar 

V2tsp cinnamon 

Preheat the oven to 375°F (191°C). Grease 4 large ramekins (6 to 8 ounces [180 to 240 ml]) with butter and place them on a baking sheet. 

To make the filling, combine the peaches, lemon juice, brown sugar, 

cinnamon, nutmeg, and cornstarch in a large bowl. Toss to coat. 

To make the crust topping, combine the flour, brown sugar, baking powder, and salt in a medium bowl. Pour the cream into the flour mixture and stir with a fork to combine. Drizzle more cream in only 

as needed to achieve a biscuit dough-like consistency. 

Divide the peach filling into the prepared ramekins. Use your hands to drop the crust topping over the peaches. Stir together the sugar and cinnamon for the topping. Sprinkle evenly over the cobbler. Bake for 28 minutes, or until the crust is golden and a toothpick inserted into the crust comes out clean. Serve warm or at room temperature. 

Baker’s Notes: Fresh peaches may be substituted for frozen when in 

season. 

This cobbler can be made in an 8-inch (20-cm) square pan and baked for 38 to 42 minutes. Check both the mini cobblers and the 

larger pan cobbler about 5 minutes before the recommended time. The times listed are for frozen fruit. If your fruit has partially 

thawed, or if you’re using fresh fruit, the cobblers will bake faster. 

CHERRIES AND CHOCOLATE ALMOND CRISP 

Cherries, almonds, and a sprinkling of dark chocolate Yie^. g are tucked into this irresistible fruit crisp. Serve this 

one warm with a melting scoop of vanilla or chocolate servings jce cream for a crisp like no other. I like to drizzle a 

bit of the juices from the cobbler over the top of the ice cream as well. 

FOR THE FILLING Butter, for dish 

16 oz (455 g) frozen cherries lAcup (50 g) light brown sugar 

Vztsp almond extract 2 tbsp (16 g) cornstarch 

Vatsp kosher salt 

V4cup (42 g) dark chocolate chips 

FOR THE TOPPING 

Vzcup (62 g) all-purpose flour Vzcup (40 g) old-fashioned rolled oats lAcup (23 g) sliced almonds 

Vzcup (67 g) light brown sugar 6 tbsp (90 g) butter, melted 

Ice cream or whipped cream, for serving (optional) 

Preheat the oven to 375°F (191°C). Grease an 8-inch (20-cm) square baking dish with butter. 

To make the filling, place the cherries in a large bowl. Add the sugar, 

almond extract, cornstarch, and salt. Stir to combine and then pour the filling into the prepared baking dish. Scatter chocolate chips over the cherries and stir just a little bit to create an uneven layer with 

plenty of dips for the crisp topping to fill. 

To make the topping, stir together the flour, oats, almonds, and brown sugar in a medium bowl. Add the melted butter and stir to 

combine. Sprinkle the topping over the fruit. Bake for 28 minutes, or until the crust turns golden brown. Serve warm from the oven. Top 

with vanilla ice cream or whipped cream if desired. 

Baker’s Note: The chocolate is not required for this recipe, but that 

little bit of dark chocolate does add an extra something special. Feel free to skip it, if it isn’t your thing. The crisp is delicious without it as well. 

MINI PECAN-PEAR CRISPS 

Juicy pears in a cinnamon-sugar sauce are tucked under a pecan crisp topping that is sweet and crunchy. 

With a scoop of ice cream on top or completely on its 

own, my kids go crazy over this dessert. 

Yield:4 

While fresh pears are lovely, their season is brief, and servings 

the convenience of an easy fruit dessert you can make with pears from the pantry cannot be beat. This is another great dessert for individual serving dishes. The 

juices from the pears collect nicely in the smaller 

dishes. 

FOR THE FILLING Butter, for dishes 

(15-oz [430-g]) cans sliced pears, drained well 

1 tbsp (15 ml) fresh lemon juice 

3 tbsp (38 g) light brown sugar 

1 tbsp (8 g) cornstarch 

Vitsp cinnamon 

Vatsp kosher salt Vitsp vanilla extract 

FOR THE TOPPING 

Vacup (31 g) all-purpose flour Vicup (40 g) old-fashioned rolled oats Vacup (28 g) chopped pecans Vicup (100 g) light brown sugar Vzcup (80 g) butter, melted 

Preheat the oven to 375°F (191°C). Place four oven-safe baking dishes 

(6-8 ounces [180-240 ml]) on a baking tray and grease with butter. 

To make the filling, place the pears on a cutting board and roughly 

chop them into bite-size pieces. Transfer to a large bowl and add the lemon juice, brown sugar, cornstarch, cinnamon, salt, and vanilla. Stir to combine. Divide the pear mixture among the prepared baking dishes. 

To make the topping, stir together the flour, oats, pecans, and brown 

sugar in a medium bowl. Add the melted butter and stir to combine. Sprinkle the topping over the pears. Bake for 15 minutes, or until the crust turns golden brown. Serve warm or at room temperature. 

Baker’s Note: This may also be made in an 8-inch (20-cm) square 

baking dish. Increase the baking time by 5 to 6 minutes, as needed, or until the crust turns golden. 

GRANDMA’S OLD-FASHIONED FRUIT FLOP 

A flop is a fairly simple, fluffy, cake-like treat filled with chunks of fruit—similar to a dump cake. This cherry flop was my Grandma Zintz’s claim to fame in the kitchen, and it was her go-to dessert recipe. Grandma was not known for her cooking and baking skills, but she pulled this dessert together for company for more years than I can remember. As the story goes, Yield:6 she misread the directions the first time she made it, 

and the crust flipped over onto the top of the fruit. servings 

However it came to be made, the “flop” was a hit, and she continued making it the same way. 

Grandma always made this dessert with cherries; 

however, I’ve discovered that the recipe works well with almost any canned fruit. Make sure you really 

love the fruit you use, because it will be the dominant flavor in this dessert. 

3Acup (93 g) all-purpose flour XAcup (50 g) white sugar 

1 tsp baking powder xhtsp cinnamon Vatsp kosher salt Vicup (120 ml) milk lAcup (60 g) butter, melted 

2 (15-oz [430-g]) cans fruit in light or heavy syrup 

Vanilla ice cream, for serving 

Preheat the oven to 350°F (177°C). Grease an 8-inch (20-cm) round or square baking dish with butter. 

In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt and whisk to combine. Add the milk and whisk smooth. Add the butter and whisk. Pour the batter into the prepared dish and spread to the edges of the pan. Drain the fruit, reserving Vicup (120 

ml) total of liquid. Spoon the fruit across the batter and then pour the reserved liquid over the top. 

Bake for 38 to 44 minutes, or until golden on top and a toothpick inserted comes out mostly clean without any wet batter on it. Scoop the warm fruit flop into bowls and top with vanilla ice cream. 

Baker’s Notes: This dessert is best served within one hour of 

baking. 

Frozen fruits will not work for this recipe. The juices from the 

canned fruits are required in order to have enough moisture in this dessert. 

CRANBERRY-ALMOND CRUMBLE 

Tart cranberries and a sweet almond crumble topping 

Yield: 

are an irresistible combination. The buttery, sweet, -8 and tart combination in this dessert makes it a holiday 

favorite. I recommend stashing a few bags of servings 

cranberries in the freezer so that you’ll be able to enjoy this dessert throughout the year. 

FOR THE FILLING 

cup (60 g) butter, melted, plus more for pan 12 oz (340 g) fresh or frozen cranberries 

%cup (150 g) light brown sugar 3 tbsp (24 g) cornstarch 

Ms tsp ground ginger 

Vztsp ground cinnamon Vatsp kosher salt 

Vztsp almond extract 

FOR THE TOPPING 

IVacups (156 g) all-purpose flour Vzcup (50 g) sliced almonds % cup (135 g) light brown sugar 

10 tbsp (148 g) butter, melted 

Preheat the oven to 375°F (191°C). Grease an 8-inch (20-cm) square pan with butter. 

To make the filling, combine the cranberries, brown sugar, 

cornstarch, ginger, cinnamon, salt, and almond extract in a large bowl. Stir to combine. Drizzle with the butter and stir again to coat. 

Pour the cranberry mixture into the prepared baking dish. 

To make the topping, combine the flour, almonds, and brown sugar in 

a large bowl. Add the melted butter and stir with a fork to combine and create large crumbs. Sprinkle the topping over the fruit. Bake for 26 to 28 minutes, or until the topping turns golden brown. Serve 

warm or at room temperature. 

Baker’s Notes: Yes, there is a good amount of sugar in this recipe. 

It works to balance the extreme tartness of fresh cranberries. 

This may be made either with fresh or frozen cranberries. The 

frozen cranberries may be added to the recipe without thawing. 

BERRIES AND CREAM COBBLER 

Sweet berries are combined with a creamy filling and then topped with a flaky cobbler crust to make this 

Yield:6 dessert. My youngest son loves this cobbler, and he’ll

servings hover next to it as it cools, just to be the first one to

“taste test” it. Take care not to stir the cream cheese mixture into the fruit, as you want the separate flavors of fruit and sweet cream cheese in each bite. 

FOR THE FILLING 

Butter, for greasing pan 

16 oz (455 g) frozen assorted berries xhcup (100 g) white sugar, divided 2 tbsp (16 g) cornstarch 

xhtsp cinnamon V4tsp cardamom 

4 oz (115 g) cream cheese, room temperature 2 tbsp (30 ml) heavy cream 

FOR THE TOPPING 

% cup (93 g) all-purpose flour 3 tbsp (38 g) light brown sugar 3 tbsp (36 g) white sugar V2tsp baking powder Vatsp kosher salt 

Vzcup (80 ml) heavy cream, plus additional if needed 

Whipped cream, for serving (optional) 

Preheat the oven to 400°F (204°C). Grease an 8-inch (20-cm) round or square baking pan or a 10-inch (25-cm) cast-iron skillet with butter. 

To make the filling, place the berries in the prepared baking dish. 

Sprinkle with lAcup (50 g) of the sugar, cornstarch, cinnamon, and cardamom. Stir to coat. In a medium bowl, combine the cream cheese and the remaining lAcup (50 g) of sugar and beat until smooth. Add the heavy cream and beat again until smooth and creamy. Drop spoonfuls of the cream cheese mixture over the berries. 

To make the topping, combine the flour, brown sugar, sugar, baking powder, and salt in a medium bowl and stir to combine. Pour in the 

cream and stir with a fork until just combined. Drizzle in more cream only if needed. The batter should resemble biscuit dough. 

Drop spoonfuls of the topping over the berries and cream cheese. Bake for 28 to 38 minutes, or until the crust is golden and a toothpick inserted into the crust comes out clean. Serve warm or at room 

temperature, topped with whipped cream, if desired. 

Baker’s Note: The humidity in the weather will affect how much 

additional cream needs to be added to this recipe. Add the cream slowly, just until the topping comes together. 

BOURBON APRICOT OR PEACH CRISP 

When apricots are in season, this recipe is one of my 

favorite ways to use them. However, any stone fruit 

Yield: 

will work beautifully in this crisp. This is the only -8 recipe in this chapter made with fresh fruit; however, 

when stone fruits aren’t at the peak of the season (or servings 

pretty much any other time I want to make this on a whim), I frequently make this crisp with frozen 

peaches. 

FOR THE FILLING 

Butter, for greasing dish 

cups (450 g) quartered fresh apricots, or 16 oz (455 g) frozen peaches, slightly thawed 

% cup (60 ml) bourbon 

!4 cup (50 g) light brown sugar 

1 tsp cinnamon 

1 tbsp (8 g) cornstarch V?. tsp kosher salt 

1 tsp vanilla extract 

FOR THE TOPPING 

3/4 cup (93 g) all-purpose flour 3/4 cup (60 g) old-fashioned rolled oats xhcup (100 g) raw sugar 

lAtsp ground cinnamon Vicup (120 g) butter, melted 

Vanilla ice cream, for serving (optional) 

Preheat the oven to 375°F (191°C). Grease an 8-inch (20-cm) baking 

dish or 10-inch (25-cm) oven-safe skillet with butter. 

To make the filling, place the fruit in a bowl. Add the bourbon, brown 

sugar, cinnamon, cornstarch, salt, and vanilla. Stir to combine and set aside. 

To make the topping, stir together the flour, oats, sugar, and 

cinnamon in a large bowl. Add the melted butter and stir to combine. Pour the fruit and all of its liquid into the prepared dish and sprinkle 

the topping over the fruit. Bake for 30 to 35 minutes, or until the 

crust turns golden brown. Serve warm from the oven, and top with vanilla ice cream if desired. 

Baker’s Note:The raw sugar in the crust adds a hint of crunch to 

the recipe and a slightly different flavor. Light brown sugar may be swapped for the raw sugar in the crust. It works well both ways. 

OATMEAL-RAISIN APPLE CRISP 

Tender baked apples mixed with a crisp oatmeal and 

raisin streusel is a combination that I can’t resist. This 

Yield:6 crisp tastes like a bowl of your favorite oatmeal kicked

servings UPt0 a whole new level. It’s like a warm granola filled

with apples, as opposed to a liquid-filled crisp. We 

enjoy serving it with ice cream, whipped cream, or simply a drizzle of heavy cream. 

Butter, for greasing dish 

2 cups (160 g) old-fashioned rolled oats 

1 cup (125 g) all-purpose flour % cup (150 g) light brown sugar Vztsp cinnamon 

xhtsp nutmeg Vatsp kosher salt 

% cup (180 g) butter, melted 

5 medium apples, thinly sliced (approximately 5-6 cups [545-654 g]) Vicup (60 g) raisins 

Ice cream, for serving (optional) 

Preheat the oven to 375°F (191°C). Grease a 2.5-quart (2.5-L) baking dish or a 10-inch (25-cm) cast-iron skillet with butter. 

Combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Drizzle with the melted butter and stir with a fork to create large crumbs. Add the apples and the raisins and use your 

hands to mix well. 

Transfer to the prepared baking dish. Bake for 26 minutes, or until 

the topping is golden brown and the apples are tender. Serve with ice cream, if desired. 

Baker’s Note:I typically use Granny Smith or Pink Lady apples 

when baking. Feel free to use your favorite. 

PINEAPPLE-COCONUT CRISP 

Sweet pineapple and coconut combine in this tropical 

Yield:8 twist on a classic crisp. Topped with ice cream, this is

servings a terrific variation on a traditional fruit crisp. I love

serving this warm, so grab a spoon and dig in while it’s hot. 

FOR THE FILLING 

4 cups (560 g) frozen pineapple chunks 2 tbsp (16 g) cornstarch 

% cup (50 g) light brown sugar Vitsp ground ginger 

Vatsp ground cinnamon 

FOR THE TOPPING 

3/4 cup (60 g) old-fashioned rolled oatmeal 

V2cup (47 g) shredded sweetened coconut Vcup (62 g) all-purpose flour 

% cup (50 g) light brown sugar V2tsp ground ginger 

% tsp ground cinnamon 

tsp kosher salt 

V2cup (120 g) butter, melted 

Whipped cream or ice cream, for serving (optional) 

Preheat the oven to 375°F (191°C). Lightly grease an 8-inch (20-cm) baking dish. 

To make the filling, place the pineapple chunks in the baking dish. 

Sprinkle with the cornstarch, brown sugar, ginger, and cinnamon. Stir to combine. 

To make the topping, combine the oatmeal, coconut, flour, brown 

sugar, ginger, cinnamon, and salt in a large bowl. Add the butter and stir with a fork to combine and create large crumbs. Sprinkle the crumb topping over the pineapple. Bake for 25 to 28 minutes, or until golden brown. Let it cool a few minutes before serving. Top with 

whipped cream or ice cream, if desired. 

Baker’s Note\This recipe works beautifully with fresh pineapple as 

well as with frozen. However, I do not recommend making this recipe with canned pineapple. 

Irresistible Ice Creams, Puddings, 

and Sauces 

It’s no secret that I am now and always will be an ice cream-loving girl. Ice cream will always be the dessert that I turn to first, because it is just so perfect. I am super excited to give you my Best and Easiest 

Vanilla Ice Cream recipe that has been made by thousands of readers who turn to it again and again. 

And while the vanilla ice cream is positively perfect in every way, 

there’s always room for fun, and I’ve included four fabulous ways to mix it up and keep it exciting. My ice cream maker is probably the 

most frequently used appliance in the kitchen, and I can’t recommend 

one highly enough. There is nothing better than homemade ice cream for a dessert that everyone loves. 

As for puddings, I haven’t always found them to be thrilling, until I 

started this book, and I am happy to tell you that the puddings in this 

book changed my mind. These have all earned a place in my regular 

dessert rotation, and when you taste them, you will understand why. 

Light and Creamy Lemon Pudding, Seven-Minute Dark Chocolate Pudding, and Salted Butterscotch Pudding are, in two words, pretty amazing. And I cannot wait for you to try them. 

For those date nights or special occasions, I have a Raspberry Creme Brulee that will set the tone just right. It is easy and delicious enough 

to make you want more special occasions. 

I haven’t forgotten the toppings, either! You’ll enjoy the PerfectEvery-Time Hot Fudge Sauce, Salted-Vanilla Caramel Sauce, and FiveMinute Berry Sauce that are so good that you may forego a dessert under them and just spoon them from the pan or jar. A word of advice, though ... don’t spoon the piping-hot fudge or salted caramel directly from the pan. Trust me. 

These are all simple, but I’d like to remind you to use the pan size 

that is called for in the recipes. There is no cleanup job quite like the one that awaits you if your caramel or hot fudge sauces boil over onto 

your cooktop. And much like the sauces and their pans, you want to 

avoid overfilling your ice cream maker, no matter which type you have. These recipes are designed for a l^-quart (1.5-L) ice cream maker. So if yours is smaller, you may want to run the recipes 

through it in two batches. 

BEST AND EASIEST VANILLA ICE CREAM 

Rich and creamy homemade ice cream is a treat few people can resist. Lucky for all of us, this ice cream recipe is dead simple and once you’ve made it, you’ll Yield:5 be stirring it together whenever you’re craving a cold 

sweet treat. I’ve made this ice cream countless times servings 

over the past few years, and more often than not, I skip the simmering step that I mention in the Baker’s Note. It is, admittedly, even creamier ice cream if you do simmer and chill the base prior to freezing. 

1%cups (400 ml) heavy cream 

IVcups (320 ml) whole milk 

% cup (150 g) white sugar 

Vstsp kosher salt 

1 tbsp (15 ml) vanilla extract 

Combine the cream, milk, sugar, salt, and vanilla in a large bowl. Whisk well to combine and immediately pour into the ice cream maker. Churn according to the manufacturer’s instructions. 

Transfer the finished ice cream to an airtight container and place in 

the freezer until ready to serve. 

Baker’s Note:If you have a few extra minutes and think of it a few 

hours before you want to make the ice cream, you can bring all the ingredients, except the vanilla, to a simmer in a small saucepan. Stir or whisk until the sugar has melted completely. Add the vanilla and then chill the ice cream base until it is cold again before churning the ice cream in the machine. 

FOUR TASTY WAYS TO MIX UP VANILLA ICE CREAM 

While the Best and Easiest Vanilla Ice Cream is already 

perfect on its own, we love mixing things up to create more fun new ice cream flavors. 

Yield: 

-6 These are four delicious combinations that my family 

loves. When your ice cream has finished churning, servings 

follow the directions below to add in your chosen flavor combination. Once you’ve learned how to make 

homemade ice cream, you’ll be stirring together your 

own specialty flavors in no time. 

CHOCOLATE CHIP CHERRY CRISP ICE CREAM 

Vzbatch Cherries and Chocolate Almond Crisp, refrigerated until firm and then chopped into bite-size pieces 

Vzcup (84 g) mini chocolate chips 

OATMEAL COOKIE ICE CREAM 

5-6 Favorite Oatmeal Raisin Cookies, chopped into Vi-inch (1.3-cm) pieces (approximately 3 cups [75 g]) 

LEMON-BLUEBERRY COBBLER ICE CREAM 

Vzbatch Lemon-Blueberry Cobbler, refrigerated until firm and then chopped into bite-size pieces 

Vi cup (120 ml) lemon curd 

KITCHEN SINK ICE CREAM 

4 Kitchen Sink Blondies, chopped into Vi-inch (1.3-cm) pieces Vacup (60 ml) Salted-Vanilla Caramel Sauce 

Vacup (60 ml) Perfect-Every-Time Hot Fudge Sauce 

IMPORTANT TIPS FOR MIXING IN ICE CREAM ADD-INS Stir the ice cream as little as possible. 

Sprinkle one-third of the add-ins across the bottom of an ice cream storage container. Scoop half of the ice cream over the add-ins. Layer 

with another third of the add-ins and then scoop the remaining ice 

cream into the container. Top with the remaining add-ins. 

When adding a liquid such as hot fudge, caramel, berry sauce, or 

lemon curd, make sure it is room temperature or slightly chilled. Drizzle it on top and then lightly swirl with a knife to mix throughout and create ribbons of that ingredient through the ice cream. 

When adding cobblers and crisps, refrigerate them first. Chop the cold 

dessert into small pieces before adding it to the ice cream. You can 

then swirl in a liquid after, per the tip above, if desired. 

FRESH STRAWBERRY ICE CREAM 

Strawberries with sweet cream is an irresistible 

Yield: 

combination. This ice cream is about as easy as can be 

-6 to make, and we make it often. Combine all of the

ingredients in the blender, puree, and pour into the ice servings 

cream maker. That’s all there is to it. You’ll be enjoying homemade ice cream in no time at all. 

1 lb (455 g) fresh sweet strawberries, washed and tops removed lhcup (120 ml) whole milk 

1 cup (240 ml) heavy cream 

1 (14-oz [420-ml]) can sweetened condensed milk 2 tsp (10 ml) vanilla extract 

Vatsp kosher salt 

Place the berries and the milk in a blender. Blend to combine. Add the cream, condensed milk, vanilla, and salt. Blend until smooth. Pour the mixture into your ice cream maker and churn according to the 

manufacturer’s directions. 

Baker’s Notes:I emphasize “sweet” strawberries in the ingredients 

list because the ice cream will only be as flavorful as the berries that you use in the recipe. 

You may use frozen (fully thawed) berries in this recipe; however, 

the result won’t be quite as predictable as with fresh berries that you are able to taste before using. 

SEVEN-MINUTE DARK CHOCOLATE PUDDING 

It only takes a few minutes to make homemade Yield: pudding from scratch. And once you’ve tried it you 

may never want to buy a box of pudding mix again. 2-4 

This rich and creamy chocolate pudding is absolutely servings nothing like store-bought pudding, and I finally 

understand the fuss some people make over the wonders of homemade pudding. 

Vicup (100 g) white sugar 

IV2tbsp (12 g) cornstarch 1Vcups (360 ml) whole milk 

%cup (112 g) dark chocolate chips Vitsp vanilla extract 

Vatsp kosher salt 

Combine the sugar and cornstarch in a medium saucepan. Whisk to combine. Add the milk and whisk again. Bring to a boil over high 

heat and reduce to simmer. Continue stirring constantly until 

thickened and smooth, about 3 minutes. Remove from the heat. Add the chocolate chips and stir until melted and smooth. Add the vanilla 

and salt. Stir to combine. Serve warm or refrigerate until ready to serve. 

Variation:Add a dash of cayenne pepper or red chile powder to the milk as it heats. This will provide a nice hint of heat to the 

pudding. 

LIGHT AND CREAMY LEMON PUDDING 

Cream + sugar + lemon = all you need to make one of my favorite desserts. This is a very simple pudding Yield: 2 recipe that works almost magically. The acid in the 

lemon reacts with the cream and sugar to thicken the servings 

pudding as it chills in the refrigerator. Once cold, you’ll be dipping your spoon into a creamy, smooth 

lemon dessert like nothing you’ve had before. 

1 cup (240 ml) heavy cream 

xhcup (65 g) white sugar 3 tbsp (45 ml) fresh lemon juice 

Vztsp finely minced lemon zest 

Whisk together the cream and sugar in a medium saucepan. Bring to 

a boil over high heat, while stirring frequently. Allow the creamy mixture to boil over medium heat for about 2 minutes while stirring 

constantly. Add the lemon juice and zest. Reduce the heat and continue stirring over a low boil until slightly thickened, about 2 

minutes. The mixture should still be quite thin and pourable. 

Pour into serving bowls and refrigerate for 2 to 3 hours or until ready to serve. The pudding will set while it rests and cools in the refrigerator. 

Baker’s Note:This recipe is written for two generous servings. 

However, it multiplies perfectly to make as many servings as you might like. 

SALTED BUTTERSCOTCH PUDDING 

Have I mentioned often enough how much I love a 

Yield:2 sprinkling of salt on a sweet dessert? This pudding is

servings an exceHent example of just how wonderfully the

creamy butterscotch pudding is complemented by a little bit of salt. 

Vacup (50 g) dark brown sugar 

1 tbsp (8 g) cornstarch 

V2cup (120 ml) heavy cream V2cup (120 ml) whole milk Vztsp vanilla extract 

Sea salt flakes, such as Maldon salt, or coarse sea salt (optional) 

Combine the sugar and cornstarch in a medium saucepan. Whisk to combine. Add the cream and milk and whisk again. Bring to a boil over high heat and immediately reduce to simmer as soon as bubbles form. Continue stirring constantly until thickened and smooth, about 3 to 5 minutes. 

Remove from the heat. Add the vanilla and stir to combine. Pour into individual serving dishes or a large serving dish and refrigerate until 

ready to serve. Sprinkle with salt before serving, if desired. 

Baker’s Note:This recipe is written for two generous servings. 

However, it multiplies perfectly to make as many servings as you might like. 

RASPBERRY CREME BRULEE 

Creamy rich custard, filled with sweet berries and then topped with a caramelized burnt sugar crust is about 

Yield:4 

to become your new favorite “fancy” and oh-so-simple servings dessert. Creme brulee never fails to impress, and once 

you’ve discovered just how easy it is to make, you’re going to be in dessert heaven. 

4 oz (115 g) fresh raspberries 2 cups (480 ml) heavy cream 

1 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract 3 egg yolks 

lAcup (50 g) white sugar plus 4 tsp (16 g), divided Water, to fill the baking pan halfway 

Preheat the oven to 325°F (163°C). Place four oven-safe ramekins (3 to 4 ounces [90 to 120 ml]) or creme brulee dishes in a baking pan 

with a deep rim. Place 4 berries in each ramekin. Add the cream and 

the vanilla bean to a saucepan over medium-high heat. Bring the mixture almost to a boil and then remove from the heat the moment 

you begin to see bubbles in the cream. Discard the vanilla bean. 

In a medium bowl, whisk together the egg yolks and :A cup (50 g) of the white sugar until smooth. Slowly pour the warm cream into the 

egg mixture while whisking constantly to combine. Pour into the dishes with the berries. 

Add water to the pan with the filled ramekins to about halfway up 

the sides of each dish. Place it on the middle oven rack and bake for 40 to 45 minutes. The creme brulee should jiggle just a bit, but not appear to be watery. Carefully remove the very hot pan of water from the oven and let it cool for 10 minutes before transferring the dishes to the refrigerator to chill. 

Refrigerate for at least 2 hours and up to 3 days. When ready to caramelize, set the dishes on a heat-resistant surface and let them 

warm to room temperature for about 30 minutes. Sprinkle each dish with about 1 teaspoon of sugar and then use a kitchen torch or the 

oven broiler to caramelize the sugar. 

KITCHEN TORCH DIRECTIONS FOR CARAMELIZATION Turn on the kitchen torch and slide it across the top of each dish until most of the sugar has melted, then let that cool while you repeat with 

the other dishes. Finish each dish with a second torching. Don’t be afraid of slightly burning the tops, and make sure you get the sugar good and bubbling. Chill the finished creme brulee once again until 

ready to serve. 

OVEN DIRECTIONS FOR CARAMELIZATION 

Move the top rack in your oven up as high as it will go. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil 

for 2 to 5 minutes, rotating the ramekins frequently so that they broil evenly. Take them out when they are golden brown and bubbling. Chill the finished creme brulee until ready to serve. Oven cooking times and temps vary greatly and what takes 5 or more minutes in one oven might only require 2 minutes in another oven. Stay next to the oven. Don’t walk away. 

Baker’s Note: Make sure the berries are completely and totally dry 

before pouring the cream mixture over them. Blackberries may be substituted for the raspberries in this recipe. Select small berries for this recipe. Unfortunately, this recipe will not work well with frozen berries. 

While traditionally, creme brulee requires tempering the eggs, this method eliminates that step. 

PERFECT-EVERY-TIME HOT FUDGE SAUCE 

Creamy, thick, rich, and chocolatey hot fudge is a dream (and often a must-have-in-the-house-atall-times requirement) for any ice cream lover! 

Years ago, my sister worked as a waitress at a restaurant known for serving the best comfort 

Yield: food in the area, and they made a brownie

sundae that I could never resist. I love that with approximately 

this sauce, I can recreate it at home. 2Vicups (600 

ml) This hot fudge sauce is perfect served warm,

right off the stove. Because it only takes a few minutes to make, I like to make it right before 

I’m ready to make ice cream sundaes. If you set 

the ice cream on the counter when you start this sauce, it will be soft enough to scoop by the 

time the sauce is ready. 

IV2cups (252 g) chocolate chips 

1 (14-oz [420-ml]) can sweetened condensed milk 1 tsp vanilla or almond extract (optional) 

Combine the chocolate chips and the condensed milk in a small saucepan over medium heat. Whisk constantly for 3 to 5 minutes, or 

until the chocolate has melted and the ingredients have combined 

smoothly. Watch the heat carefully so that the chocolate doesn’t burn. Add the extract, if desired, and stir to combine. The sauce should be 

quite thick and will very slowly pour off a spoon. Serve warm and transfer any remaining sauce to an airtight container and refrigerate. 

Baker’s Notes:The hot fudge will firm up as it cools. Reheat it in 

the microwave (at half power), stirring frequently, until the sauce is smooth and stirrable once again. 

Adding V2cup (120 ml) of heavy cream along with the condensed 

milk will result in a thinner, more pourable sauce. 

SALTED-VANILLA CARAMEL SAUCE 

Smooth, creamy, buttery, sweet homemade caramel sauce is possible without spending your time stirring 

Yield: 

constantly over a hot stove. This sauce is quite thin when about it finishes cooking on the stove, and it thickens as it 

cools. Straight from the refrigerator, it is still soft and 

IV2 

scoopable. The sauce warms easily and is pourable at cups 

room temperature. (360 

I love to serve the caramel warm, drizzled over fresh ml) 

peaches, ice cream, brownies, cake ... pretty much anything. There is nothing store-bought that can compete with homemade caramel sauce. 

cup (200 g) white sugar Vacup (60 ml) water 

lAcup (120 g) butter 

2 tsp (10 ml) vanilla extract % tsp kosher salt 

Vicup (120 ml) heavy cream 

In a heavy saucepan, combine the sugar and the water. Stir or swirl the pan to combine and then cook over medium heat for 5 minutes, or until the sugar dissolves. There is no need to stir; simply swirl the 

pan over the burner occasionally as the sugar dissolves. 

Raise the heat to medium-high and cook the sugar water, swirling the pan occasionally, for 7 to 8 minutes, or until it is amber colored. It will go from amber to burnt in mere moments, so keep a close eye on 

the pan! 

Add the butter (be prepared for it to bubble and sputter) and lightly 

stir or swirl to melt. Do not scrape the sides of the pan or splash sauce up the sides of the pan. Scraping uncooked sugar back into the sauce will cause crystallization. 

Once the butter is melted, remove from the heat and add the vanilla, salt, and heavy cream. It will bubble again but will calm quickly. 

Whisk or stir to combine (again, not scraping the sides of the pan) 

and then let it cool completely before transferring to a jar and refrigerating for storage. 

Baker’s Note:For a stronger salted caramel flavor, increase the salt 

to V2teaspoon. 

FIVE-MINUTE BERRY SAUCE 

Almost twenty years ago, while visiting a friend, we were dishing up bowls of ice cream and her husband told us to wait a minute. He combined some frozen fruit and a bit of sugar in a saucepan and simmered the mixture a few minutes. He poured the berry sauce over our bowls of ice cream and transformed them Yield:5 into something much more elegant. servings 

I was speechless over the difference the warm fruit sauce made for that dish of ice cream. Lest you think this sauce is only good as an ice cream topping, it's also amazing over cheesecake, brownies, and cakes too. I stir it into yogurt, mix it into cheesecakes, and I’ve been known to eat it with a spoon straight from the refrigerator. 

cups (460 g) frozen mixed berries y3 cup (65 g) white sugar 

Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5 and 10 minutes. Once the berries are mostly thawed, increase the heat to medium. Mash the berries with a potato 

masher and stir constantly while the liquid simmers for about 2 minutes. 

Pour the warm mixture over vanilla ice cream or let it cool and then serve with the dessert of your choice. Store in the refrigerator until 

ready to use. 

Baker’s Note: I’ve made this simple topping countless times over 

the years, using whichever fruits I happened to have in the freezer at the time. A mix of different berries is my favorite combination as the different fruit flavors always combine so well together. 

No-Bake Treats for Any Season 

You may already know that I spent the past fifteen years living on the 

surface of the sun, also known as Phoenix, Arizona. While it’s pure conjecture, I’m guessing a fellow Phoenix resident invented the category of no-bake desserts, because sometimes it is just way too hot to fire up that oven. Thank you, mystery no-baker, whoever you are. 

While no-bake treats are a no-brainer when it’s hot, don’t let cooler 

temperatures stop you from enjoying delicious, easy-to-make, tempting goodies like my frozen fruit dessert, Blueberry Brownie 

Trifles, and Hot Fudge-Ice Cream Cone Pie. 

I love adding whipped cream to a no-bake cheesecake batter until it’s light and fluffy and ready to eat right out of the bowl. The Lime Cheesecake Mousse Cups, Chocolate Cheesecake Mousse Cups, and Berry-Swirled Cheesecake Mousse Bars in this chapter are positively irresistible. You’re also sure to be the most popular person in your 

home if you surprise your favorite cookie monster with Fully-Loaded 

Monster Cookie Dough Cups. And last but not least, the Peanut Butter-Banana Refrigerator Pie has been called the greatest dessert of all time by more than one of the recipe testers who tried it. Yes, it 

really is that good. 

PEANUT BUTTER-BANANA 

REFRIGERATOR PIE 

Creamy peanut butter, hot fudge, whipped cream, and Yield: bananas combine with a chocolate cookie crust to 

make this positively amazing refrigerator pie. When I 

6-8 

made this pie for the first time and took it to a servings potluck, people went absolutely crazy over it. This 

dessert has been overwhelmingly loved by everyone who tastes it. 

FOR THE CRUST AND FIRST LAYER 

12 chocolate sandwich cookies 3 tbsp (45 g) butter, melted 

% cup (180 ml) Perfect-Every-Time Hot Fudge Sauce, room temperature, plus more for serving 

2 bananas, sliced thin 

FOR THE WHIPPED CREAM 

1 cup (240 ml) heavy cream 1 tbsp (8 g) cornstarch 1 tbsp (7 g) powdered sugar 

FOR THE FILLING 

8 oz (230 g) cream cheese 

1 cup (258 g) creamy peanut butter 1 tsp vanilla extract 

1 cup (100 g) powdered sugar V4cup (60 ml) heavy cream 

To make the crust and first layer, place the cookies in a large freezerweight resealable bag. Use a rolling pin or mallet to crush them. 

Alternatively, you can quickly pulse them in a food processor. 

Combine the crumbs and the melted butter in a small bowl and stir to combine. Press the cookie mixture into the bottom of an 8 x 10-inch (20 x 25-cm) springform pan or a pie plate. Pour the fudge sauce over the crust. Place the bananas in a single layer over the fudge sauce. 

To make the whipped cream, place the heavy cream in a medium bowl and beat with an electric mixer for 2 to 3 minutes, or until soft peaks form. Add the cornstarch and powdered sugar. Beat until firm peaks form. Transfer to a plate or small bowl and set aside. 

To make the filling, combine the cream cheese, peanut butter, and vanilla in the same bowl used for the whipped cream. Beat for 2 

minutes, or until smooth. Add the powdered sugar and beat for about 

minute. Add the heavy cream and beat for 30 seconds, or until smooth and creamy. Use a spatula to gently stir in the whipped cream 

until combined. 

Scoop the filling over the bananas. Spread with a spatula to form an even layer. Place the pie in the refrigerator and chill for at least 2 

hours, or until firm. Slice and drizzle with hot fudge sauce before 

serving. 

Baker’s Note:This recipe can be made with homemade or store

bought hot fudge sauce. This can also be made in an 8-inch (20cm) square pan and sliced into square bars. 

COCONUT LOVERS’ RICE-CRISPY BARS 

Coconut lovers be warned, this bar is going to star in your food daydreams for years to come. I adore 

coconut and I also LOVE a great rice-crispy bar, so this combination is pretty much my idea of heaven. 

Yield: 

-18 While I’m admittedly a sucker for an amazing rice

crispy bar, not just any treat will do. If it’s too hard servings 

and it scratches the roof of your mouth, that’s just wrong. Falling apart in your hands? That is not cool. It 

needs to be just firm and sticky enough to hold together, yet soft and chewy and absolutely loaded 

with marshmallows. 

tbsp (90 g) butter 

10 cups (500 g) mini marshmallows (approximately 17 oz), divided 6 cups (168 g) crisp rice cereal 

IV2cups (135 g) shredded sweetened coconut, plus extra for topping 

Line a large baking sheet or a 9 x 13-inch (23 x 33-cm) pan with parchment paper. Feel free to use foil, if you’d prefer—just don’t 

forget to grease the foil with butter to prevent sticking. 

Melt the butter in a large pot, over medium heat. Add 8 cups (400 g) of the marshmallows and stir until they melt. Remove from the heat, add the cereal, and stir until combined. Stir in the remaining 

marshmallows and the coconut. 

Scoop the sticky cereal mixture onto the lined pan. Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly. Sprinkle additional coconut over 

the top. Let it cool for a few minutes before slicing. Store in an airtight container for several days. 

Baker’s Note: Don’t press too hard when you are spreading this 

into the pan. Press as lightly as you can to spread them out. If you press them down too much, you’ll wind up with a very firm ricecrispy treat, instead of perfectly stretchy, slightly sticky bars. 

CHOCOLATE CHEESECAKE MOUSSE CUPS 

Creamy chocolate cheesecake mousse is a perfect match for cherries and chocolate cookies. If these mousse cups are tucked into my refrigerator, the odds are good that you’ll find my boys near them with spoons in hand. 

Vzcup (84 g) dark chocolate chips 

Vacup plus 2hcup (220 ml) heavy cream, divided 8 oz (230 g) cream cheese, room temperature Vacup (50 g) white sugar 

Vztsp almond extract 

Vztsp kosher salt 

12 chocolate sandwich cookies, finely crushed Vz(15-oz [430-g]) can cherry pie filling 

Combine the chocolate chips and Vacup (60 ml) of heavy cream in a glass bowl and microwave for 60 seconds, or until the chips are soft. Stir until smooth and glossy. Set aside. 

In a medium bowl, place the cream cheese, sugar, almond extract, and salt and beat with an electric mixer for 2 minutes, or until smooth. Add the melted chocolate and beat until fully combined. Slowly add the % cup (160 ml) of heavy cream while beating constantly, for about 3 minutes. The mixture should be light and fluffy. 

Divide half of the cookie crumbs between 4 to 6 small jars or bowls. Layer half of the cream-cheese mixture over the cookies and top with 

cherry pie filling. Repeat the layers until you are out of ingredients. Refrigerate for at least 1 hour, or until ready to serve. 

Baker’s Note:This recipe can also be assembled in one larger bowl 

and served family style. 

FROZEN FRUIT DESSERT (AKA 

GRANDMA’S PINK STUFF) 

When I was a child, we would often find a container of 

Yield: “pink stuff’ waiting for us in Grandma McGinnis’s

-20 freezer. She’d get it out after dinner, and we’d very

happily dive in. Creamy, sweet, filled with bites of servings 

fruit, and absolutely irresistible, this is a frozen treat that we especially love on a warm summer night. 

FOR THE STABILIZED WHIPPED CREAM 

1 cup (240 ml) heavy cream 

1 tbsp (8 g) cornstarch 2 tbsp (24 g) sugar 

FOR THE FRUIT 

8 oz (230 g) cream cheese, room temperature % cup (150 g) white sugar 

xhcup (120 ml) heavy cream 

1 (20-oz [570-g]) can crushed pineapple, drained 12 oz (340 g) frozen sliced strawberries in juice, thawed 

2 medium bananas, sliced thin 

To make the whipped cream, place the heavy cream in a bowl and beat with an electric mixer for 3 to 4 minutes, or until soft peaks 

form. Add the cornstarch and sugar and beat for 2 minutes, or until firm peaks form. Scoop into a clean bowl, and set aside. 

For the fruit, beat the cream cheese and sugar in the same bowl used for the whipped cream, until smooth. Slowly add the heavy cream 

while beating constantly. The mixture should be smooth and slightly 

fluffy. Add the pineapple. Beat to mix throughout. Add the strawberries along with all the juice and beat until well combined. Stir in the bananas. Fold in the whipped cream. 

Pour into a 9 x 13-inch (23 x 33-cm) pan and freeze overnight. Once frozen, slice into bars. Serve immediately or store in an airtight container in the freezer for up to 3 months. 

Variation:This dessert makes fantastic individual frozen treats. Freeze the mixture in fancy molds or in paper cups with a foodgrade wooden stick or plastic spoon standing inside it. 

Baker’s Notes:My grandma’s original recipe included an 8-ounce 

(230-g) container of whipped topping. Feel free to swap that for the stabilized whipped cream listed in this recipe, if that’s more your style. 

Frozen sliced strawberries in juice are sometimes difficult to find 

at the store. To substitute fresh berries, combine 2 cups (332 g) of sliced strawberries with V2cup (100 g) of white sugar. Stir to combine. Let the fruit rest on the counter while assembling the rest of this recipe. When the sugar has completely dissolved, add the fruit and all of the liquid to the recipe as directed above. 

FULLY-LOADED MONSTER 

COOKIE DOUGH CUPS 

Everything you love about Monster Cookie Bars is waiting for you in these completely snackable egg-free cookie dough cups. I’ve kicked this up a notch with Yield:8 some of our favorite add-ins, too. I’m willing to bet 

that you’re going to love this cookie dough every bit servings 

as much as we do. I like to serve this cookie dough in small 4-ounce (115-g) jars. I’ve also been known to stash them in the back of the fridge for a sweet treat 

when the craving hits. 

lAcup (60 g) butter, softened % cup (192 g) creamy peanut butter 

% cup (150 g) light brown sugar Vitsp baking soda 

2 tbsp (30 ml) maple syrup Vitsp vanilla extract 

% cup (60 g) quick-cooking oatmeal Vicup (84 g) chocolate chips Vicup (84 g) M&M’s candies Vicup (84 g) mini peanut butter cups Vicup (60 g) pretzel sticks, broken in thirds 

In a large bowl, combine the butter, peanut butter, brown sugar, baking soda, syrup, and vanilla. Beat with an electric mixer or stir with a wooden spoon until creamy. Add the oatmeal and stir. Add the 

chocolate chips, M&M’s candies, peanut butter cups, and pretzels and stir until combined. Scoop into airtight containers or jars. 

Refrigerate until ready to eat. Bring to room temperature before serving, if desired. The cookie dough will keep well in the refrigerator for 1 week or in the freezer for 3 to 4 months. 

Baker’s Notes:The baking soda in this recipe is optional, but it 

adds a distinct “dough” flavor. 

Old-fashioned rolled oats will work as well, if you do not have quick-cooking oats. The dough will have a more distinct texture, 

but I like both versions. If you are using rolled oats, increase the 

amount to about 1 cup (80 g). The dough should hold together, but should not be overly sticky. I prefer the rolled-oat version 

myself, but some of my family members prefer the slightly smoother smaller oats. 

This recipe calls for the tiny peanut butter cups that are sold unwrapped in a bag, not the individually wrapped bite-size 

variety. 

LIME CHEESECAKE MOUSSE CUPS 

Light, refreshing, and sweetly tart, this is a dessert for the lime lover in your life. At first taste, the lime 

Yield:6 flavor won’t be overly strong, but after a few hours in

servings the refrigerator, the flavor will deepen and the lime

taste will be perfection. Topped with fresh berries or Five-Minute Berry Sauce, the flavors are wonderful together. 

FOR THE MOUSSE 

8 oz (230 g) cream cheese, room temperature y2 cup (100 g) white sugar 

cup (240 ml) heavy cream Vitsp vanilla extract 

Vacup (60 ml) fresh lime juice IVtsp (2 g) finely minced lime zest 

FOR THE CRUST 

3 graham crackers, crushed into crumbs (approximately V2cup [42 g]), divided 

IV2tbsp (22 g) butter, melted 2 tbsp (25 g) light brown sugar 

Fresh berries or Five-Minute Berry Sauce, for topping (optional) 

Combine the cream cheese and sugar in a large bowl and beat until smooth. Slowly add the heavy cream while beating constantly with an electric mixer or the whisk attachment on a stand mixer. Beat until smooth and creamy and then continue beating for an additional 2 to 3 minutes, or until the mixture is fluffy. Add the vanilla, lime juice, and zest. Stir to mix well. 

Combine the graham cracker crumbs, butter, and brown sugar in a medium bowl. Stir to mix until crumbs form. Divide half the graham cracker crumbs among the bottoms of 6 small ramekins or jars. 

Divide the cream cheese mixture over the crumbs in the ramekins or jars, and then sprinkle with the remaining graham cracker crumbs. 

Top with berries or the berry sauce, if desired. Refrigerate for 2 to 3 hours before serving. 

PRETZEL AVALANCHE FUDGE 

Rich chocolate, salty pretzels, and gooey marshmallows combine in this immensely snackable sweet-and-salty treat. Dark chocolate is my personal preference for these bars, as it makes the bars a little less sweet; however, my kids prefer the semi-sweet version. Eve also made this recipe with white chocolate, and they’re delicious that way too. 

3 cups (504 g) semi-sweet or dark chocolate chips 

1 (14-oz [420-ml]) can sweetened condensed milk 2 tbsp (28 g) butter 

2 tsp (10 ml) vanilla extract 2 cups (240 g) mini pretzel twists 

cups (100 g) mini marshmallows 

Line a 6-cup (1.4-L) loaf pan with parchment paper. 

Combine the chocolate chips, condensed milk, and butter in a medium glass bowl and heat in the microwave for 90 seconds. Stir to 

combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the vanilla, pretzels, and 

marshmallows to the bowl. Stir to combine. Scoop the mixture into the prepared pan, and spread with a spatula. 

Refrigerate for at least 4 hours before slicing into squares. Store in an airtight container in the refrigerator. 

Baker’s Note:This recipe calls for sweetened condensed milk, not 

evaporated milk, heavy cream, or half-and-half—nothing else will work. Trust me on this. Your fudge will not set if you use anything other than a can of sweetened condensed milk. 

BERRY-SWIRLED CHEESECAKE MOUSSE BARS 

Creamy, light cheesecake mousse swirled with berry sauce in a light graham cracker crust is worthy of any occasion. If you’ve never made a cheesecake, this is a 

Yield: fun one to begin with. Stir together the crust, mix the 

filling, and you’re done. The hardest part is the 

-12 

waiting. In fact, even though the total hands-on time servings for this recipe is about 15 minutes, there is a bit of a 

wait for both baking the crust and chilling the filling. Yes, you can make a graham-cracker crust without baking it; however, a baked crust will have a sturdier texture and will be easier to cut and serve. 

FOR THE CRUST 

6 graham crackers, crushed (approximately 1 cup [84 g]) 2 tbsp (25 g) light brown sugar 

V4cup (60 g) butter, melted 

FOR THE FILLING 

12 oz (340 g) cream cheese, room temperature V2cup (100 g) white sugar 

% cup (180 ml) heavy cream 2 tbsp (30 ml) fresh lemon juice 

1 tsp vanilla extract 

V2cup (120 ml) Five-Minute Berry Sauce, room temperature or cold 

Preheat the oven to 350°F (177°C). 

To make the crust, combine the graham crackers, brown sugar, and butter in a small bowl and stir to combine. Press the mixture into the bottom of an 8-inch (20-cm) pan. Bake for 10 minutes. Let it cool. 

To make the filling, combine the cream cheese and sugar in a large bowl and beat until smooth. Slowly add the heavy cream while beating constantly with an electric mixer or the whisk attachment on 

a stand mixer. Beat until smooth and creamy and then continue beating for 2 to 3 minutes until the mixture is fluffy. Add the lemon juice and vanilla. Beat until smooth. Gently fold in the Five-Minute 

Berry Sauce, leaving plenty of swirls throughout. Pour into the cooled crust. Refrigerate for at least 8 hours, or overnight, before slicing and serving. 

Baker’s Note: Any berry sauce, chocolate, or caramel sauce may be 

used for the swirl in this recipe. 

HOT FUDGE-ICE CREAM CONE PIE 

My weakness for ice cream and ice cream cones is well-known. I love serving this pie to guests and then 

Yield:8 watching their faces as they try to figure out why it

servings tastes exactly like an ice cream cone. Once you’ve

made an ice cream cone crust, you’re going to be hooked, and it just might change your ice cream game. You can make this pie with any ice cream you enjoy. 

8 ice cream sugar cones or 6 waffle cones, broken into pieces Vacup (60 g) butter, melted 

xkcup (50 g) light brown sugar 

cup (240 ml) Perfect-Every-Time Hot Fudge Sauce % cup (80 ml) heavy cream 

Vanilla or strawberry ice cream 

Place the ice cream cone pieces in a food processor or blender. Pulse until the cones have broken down into fine crumbs. Combine the 

crumbs, butter, and sugar in a small bowl and stir to combine. Pour the crumb mixture into a pie plate or 8-inch (20-cm) pan and use your fingers to press it down to form the crust. 

Place the hot fudge sauce and heavy cream in a small glass bowl. Microwave on high for 30 seconds. Stir until smooth and glossy. Drizzle half the warm hot fudge over the crust, covering as much of the crust as possible. Gently spread it across the crust with a spatula, as needed. 

Carefully scoop freshly churned or slightly softened ice cream over the prepared crust. Smooth the top of the pie and drop spoonfuls of the remaining hot fudge over the top. Swirl lightly with a knife to mix throughout the ice cream. Place the pie in the freezer and chill for at least 2 hours before serving. 

Baker’s Note: Store-bought hot fudge sauce may be substituted for 

the homemade sauce listed in this recipe. 

BLUEBERRY BROWNIE TRIFLES 

Rich, fudgy brownie chunks are layered with juicy blueberries and fresh whipped cream to make these 

Yield:4 trifles. I highly recommend making a batch of the

servings Blueberry-Chocolate Chunk Brownies just for these

trifles. Served in cute jars or glasses, this is a surprisingly easy dessert that is absolutely worthy of company. 

FOR THE WHIPPED CREAM 

1 cup (240 ml) heavy cream 2 tbsp (13 g) powdered sugar xhtsp vanilla extract 

FOR THE LAYERS 

4 Blueberry Chocolate Chunk Brownies, chopped into bite-size pieces 

(approximately 3 cups [200 g]) 

IV2cups (222 g) fresh blueberries, divided 

Shaved chocolate, for topping (optional) 

To make the whipped cream, place the heavy cream in a bowl and beat with an electric mixer for 3 to 4 minutes, or until soft peaks 

form. Add the sugar and vanilla. Beat for 2 minutes, or until firm peaks form. Set aside. 

To create the layers, place half of the brownie pieces in the bottom of 

4 serving dishes. Divide Vcup (74 g) of the berries over the brownies. Top with half of the whipped cream. Repeat the layers and 

top with the remaining berries. Garnish with shaved chocolate curls, if desired. Serve immediately. 

Baker’s Note: To shave the chocolate, run a vegetable peeler in 

short strokes along the edge of a bar of chocolate. The result will be lovely curls of chocolate. My preference for this recipe is a very dark chocolate, but any plain chocolate bar will work. 

Index 

The index that appeared in the print version of this title does not match the pages in your eBook. Please use the search function on your eReading device to search for terms of interest. For your reference, the terms that appear in the print index are listed below. 

almond extract 

Almond Joy Cookies 

Almond Lovers’ Crinkle Cookies Black Forest Brownies 

Buttery Almond Pound Cake Cherries and Chocolate Almond Crisp Chocolate Cheesecake Mousse Cups Cranberry-Almond Crumble Oatmeal-Almond Fudge Bars Perfect-Every-Time Hot Fudge Sauce Strawberry-Almond Coffee Cake 

almonds 

Almond Joy Cookies 

Almond Lovers’ Crinkle Cookies 

Buttery Almond Pound Cake Cherries and Chocolate Almond Crisp Chocolate Chip Cherry Crisp Ice Cream Cranberry-Almond Crumble 

Gooey Rocky Road Brownies Oatmeal-Almond Fudge Bars Strawberry-Almond Coffee Cake 

apples 

Apple-Raisin Rum Cake 

Caramel Apple-Walnut Crumble Oatmeal-Raisin Apple Crisp 

apricots: Bourbon Apricot or Peach Crisp 

bananas 

Chunky Monkey Snack Cake 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) Peanut Butter-Banana Refrigerator Pie 

bars 

Berry-Swirled Cheesecake Mousse Bars Black Forest Brownies 

Blueberry-Chocolate Chunk Brownies 

Chai Snickerdoodle Bars 

Coconut Lovers’ Rice-Crispy Bars Cranberry-Pistachio Oatmeal Bars Ginger Shortbread Bars 

Gooey Rocky Road Brownies Irish Coffee Bars 

Kitchen Sink Bloodies Monster Cookie Bars 

Oatmeal-Almond Fudge Bars PB&J Blondies 

Walnut Toffee Bars berries 

Berries and Cream Cobbler 

Berry-Swirled Cheesecake Mousse Bars Lime Cheesecake Mousse Cups 

Tangy Lime Cake with Lime-Whipped Cream Topping Best and Easiest Vanilla Ice Cream 

Best Ever Coconut Pound Cake Black Forest Brownies 

blueberries 

Blueberry Brownie Trifles 

Blueberry-Chocolate Chunk Brownies 

Lemon-Blueberry Cobbler 

Lemon-Blueberry Cobbler Ice Cream 

Blueberry-Chocolate Chunk Brownies Blueberry Brownie Trifles 

recipe 

bourbon: Bourbon Apricot or Peach Crisp brownies 

Black Forest Brownies 

Blueberry Brownie Trifles 

Blueberry-Chocolate Chunk Brownies Gooey Rocky Road Brownies Brown Sugar and Spice Pound Cake 

Brown Sugar-Peach Cobbler 

butterscotch chips: Triple Chocolate Butterscotch Skillet Cookie Buttery Almond Pound Cake 

cake 

Apple-Raisin Rum Cake 

Best Ever Coconut Pound Cake Brown Sugar and Spice Pound Cake Buttery Almond Pound Cake Chocolate-Caramel Pecan Pound Cake Chunky Monkey Snack Cake 

Coffee Lovers’ Cake 

Cranberry Coffee Cake Fluffy Zucchini-Lemon Cake 

Mexican Chocolate Lava Cakes 

Peach Upside-Down Cake Pineapple-Coconut Coffee Cake 

Strawberry-Almond Coffee Cake 

Tangy Lime Cake with Lime-Whipped Cream Topping Triple Chocolate Pound Cake 

canned fruit: Grandma’s Old-Fashioned Fruit Flop caramel bits 

Caramel Apple-Walnut Crumble 

Caramel-Pretzel Cookies 

Chocolate-Caramel Pecan Pound Cake Kitchen Sink Bloodies 

Caramel Sauce 

Kitchen Sink Ice Cream Peach Upside-Down Cake Salted-Vanilla Caramel Sauce 

cardamom 

Berries and Cream Cobbler 

Chai Snickerdoodle Bars 

cayenne pepper: Mexican Chocolate Lava Cakes 

Chai Snickerdoodle Bars 

cherries 

Black Forest Brownies 

Cherries and Chocolate Almond Crisp Chocolate Cheesecake Mousse Cups Chocolate Chip Cherry Crisp Ice Cream 

Cherries and Chocolate Almond Crisp 

Chocolate Chip Cherry Crisp Ice Cream recipe 

chocolate chips Almond Joy Cookies Black Forest Brownies 

Blueberry-Chocolate Chunk Brownies Cherries and Chocolate Almond Crisp Chocolate-Caramel Pecan Pound Cake Chocolate Cheesecake Mousse Cups Chocolate Chip Cherry Crisp Ice Cream Chocolate Mint Cookies 

Chunky Monkey Snack Cake Cranberry-White Chocolate Cookies Crispy Chocolate-Toffee Cookies 

Fully-Loaded Monster Cookie Dough Cups 

Giant Coconut-Pecan Chocolate Chunk Cookies Gooey Rocky Road Brownies 

Kitchen Sink Blondies 

Little Bit Salty, Little Bit Sweet Skillet Cookies 

Mexican Chocolate Lava Cakes 

M&M’s Treasure Cookies Monster Cookie Bars 

Oatmeal-Almond Fudge Bars 

Oatmeal Peanut Butter Cup Skillet Cookies Perfect-Every-Time Hot Fudge Sauce 

Pretzel Avalanche Fudge 

Salted Chocolate Chip Pudding Cookies Seven-Minute Dark Chocolate Pudding Triple Chocolate Pound Cake 

chocolate chunks 

Giant Coconut-Pecan Chocolate Chunk Cookies Kitchen Sink Blondies 

Pistachio-Chocolate Chunk Cookies Triple Chocolate Butterscotch Skillet Cookie 

chocolate mint candies: Chocolate Mint Cookies 

Chunky Monkey Snack Cake 

cinnamon 

Apple-Raisin Rum Cake 

Berries and Cream Cobbler Bourbon Apricot or Peach Crisp 

Brown Sugar and Spice Pound Cake 

Brown Sugar-Peach Cobbler Chai Snickerdoodle Bars Cranberry-Almond Crumble Cranberry-White Chocolate Cookies 

Favorite Oatmeal Raisin Cookies 

Grandma’s Old-Fashioned Fruit Flop Irish Coffee Bars 

Mexican Chocolate Lava Cakes Mini Pecan-Pear Crisps Oatmeal-Raisin Apple Crisp Peach Upside-Down Cake Pineapple-Coconut Crisp 

cloves 

Brown Sugar and Spice Pound Cake 

Chai Snickerdoodle Bars 

cobblers 

Berries and Cream Cobbler Brown Sugar-Peach Cobbler 

Lemon-Blueberry Cobbler 

Lemon-Blueberry Cobbler Ice Cream cocoa powder 

Chocolate Mint Cookies 

Crispy Chocolate-Toffee Cookies Gooey Rocky Road Brownies Triple Chocolate Pound Cake 

coconut 

Almond Joy Cookies 

Best Ever Coconut Pound Cake Coconut-Lime Oatmeal Cookies Coconut Lovers’ Rice-Crispy Bars 

Giant Coconut-Pecan Chocolate Chunk Cookies Little Bit Salty, Little Bit Sweet Skillet Cookies Pineapple-Coconut Coffee Cake 

Pineapple-Coconut Crisp coconut extract 

Almond Joy Cookies 

Best Ever Coconut Pound Cake coffee 

Coffee Lovers’ Cake Irish Coffee Bars 

Triple Chocolate Pound Cake condensed milk 

Fresh Strawberry Ice Cream Perfect-Every-Time Hot Fudge Sauce 

Pretzel Avalanche Fudge 

cookies 

Almond Joy Cookies 

Almond Lovers’ Crinkle Cookies 

Caramel-Pretzel Cookies Chocolate Mint Cookies Coconut-Lime Oatmeal Cookies Cranberry-Lemon Scone Cookies Cranberry-White Chocolate Cookies Cream Cheese-Pecan Cookies Crispy Chocolate-Toffee Cookies Crispy Peanut Butter Cookies 

Favorite Oatmeal Raisin Cookies 

Fully-Loaded Monster Cookie Dough Cups Giant Coconut-Pecan Chocolate Chunk Cookies 

Lemon Poppy Seed Cookies 

Little Bit Salty, Little Bit Sweet Skillet Cookies 

Maple-Nut Scone Cookies 

M&M’s Treasure Cookies Nut Lovers’ Oatmeal Cookies 

Oatmeal Peanut Butter Cup Skillet Cookies Pistachio-Chocolate Chunk Cookies Pretzel Peanut Butter Cup Cookies Salted Chocolate Chip Pudding Cookies Triple Chocolate Butterscotch Skillet Cookie 

cookies as ingredient 

Chocolate Cheesecake Mousse Cups Peanut Butter-Banana Refrigerator Pie 

cornflakes 

Caramel-Pretzel Cookies M&M’s Treasure Cookies cranberries 

Cranberry-Almond Crumble Cranberry Coffee Cake 

Cranberry-Lemon Scone Cookies Cranberry-Pistachio Oatmeal Bars Cranberry-White Chocolate Cookies 

cream cheese 

Berries and Cream Cobbler 

Berry-Swirled Cheesecake Mousse Bars Chocolate Cheesecake Mousse Cups Cream Cheese-Pecan Cookies 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) Lime Cheesecake Mousse Cups 

Peanut Butter-Banana Refrigerator Pie 

Tangy Lime Cake with Lime-Whipped Cream Topping creme brulee: Raspberry Creme Brulee 

crisps 

Bourbon Apricot or Peach Crisp Cherries and Chocolate Almond Crisp Chocolate Chip Cherry Crisp Ice Cream 

Mini Pecan-Pear Crisps 

Oatmeal-Raisin Apple Crisp Pineapple-Coconut Crisp 

Crispy Chocolate-Toffee Cookies 

Crispy Peanut Butter Cookies crumbles 

Caramel Apple-Walnut Crumble Cranberry-Almond Crumble 

dark chocolate chips Almond Joy Cookies Cherries and Chocolate Almond Crisp Chocolate Cheesecake Mousse Cups 

Crispy Chocolate-Toffee Cookies Kitchen Sink Blondies 

Little Bit Salty, Little Bit Sweet Skillet 

Cookies 

Mexican Chocolate Lava Cakes Oatmeal-Almond Fudge Bars 

Pretzel Avalanche Fudge 

Seven-Minute Dark Chocolate Pudding Triple Chocolate Butterscotch Skillet Cookie Triple Chocolate Pound Cake 

eggs 

Almond Joy Cookies 

Almond Lovers’ Crinkle Cookies 

Best Ever Coconut Pound Cake Black Forest Brownies 

Blueberry-Chocolate Chunk Brownies Brown Sugar and Spice Pound Cake 

Buttery Almond Pound Cake Caramel-Pretzel Cookies Chai Snickerdoodle Bars 

Chocolate-Caramel Pecan Pound Cake Chocolate Mint Cookies 

Chunky Monkey Snack Cake Coconut-Lime Oatmeal Cookies Coffee Lovers’ Cake 

Cranberry Coffee Cake 

Cranberry-Pistachio Oatmeal Bars Cranberry-White Chocolate Cookies Crispy Chocolate-Toffee Cookies Crispy Peanut Butter Cookies Favorite Oatmeal Raisin Cookies Fluffy Zucchini-Lemon Cake Ginger Shortbread Bars 

Gooey Rocky Road Brownies Irish Coffee Bars 

Kitchen Sink Bloodies Lemon Poppy Seed Cookies 

Mexican Chocolate Lava Cakes M&M’s Treasure Cookies Monster Cookie Bars 

Nut Lovers’ Oatmeal Cookies 

Oatmeal-Almond Fudge Bars 

Oatmeal Peanut Butter Cup Skillet Cookies PB&J Bloodies 

Peach Upside-Down Cake Pineapple-Coconut Coffee Cake Pistachio-Chocolate Chunk Cookies Pretzel Peanut Butter Cup Cookies 

Salted Chocolate Chip Pudding Cookies Strawberry-Almond Coffee Cake 

Tangy Lime Cake with Lime-Whipped Cream Topping Triple Chocolate Butterscotch Skillet Cookie Triple Chocolate Pound Cake 

Walnut Toffee Bars 

egg yolks 

Giant Coconut-Pecan Chocolate Chunk Cookies Little Bit Salty, Little Bit Sweet Skillet Cookies 

Monster Cookie Bars 

Raspberry Creme Brulee 

Favorite Oatmeal Raisin Cookies Oatmeal Cookie Ice Cream 

recipe 

Five-Minute Berry Sauce 

Berry-Swirled Cheesecake Mousse Bars Lime Cheesecake Mousse Cups 

recipe 

flops: Grandma’s Old-Fashioned Fruit Flop 

Fluffy Zucchini-Lemon Cake Fresh Strawberry Ice Cream frosting 

Chocolate-Caramel Pecan Pound Cake Coffee Lovers’ Cake 

Triple Chocolate Pound Cake 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) fudge 

Hot Fudge-Ice Cream Cone Pie Oatmeal-Almond Fudge Bars 

Peanut Butter-Banana Refrigerator Pie Perfect-Every-Time Hot Fudge Sauce Pretzel Avalanche Fudge 

Triple Chocolate Butterscotch Skillet Cookie Fully-Loaded Monster Cookie Dough Cups 

ganache: Triple Chocolate Pound Cake Giant Coconut-Pecan Chocolate Chunk Cookies 

ginger 

Apple-Raisin Rum Cake 

Brown Sugar and Spice Pound Cake 

Chai Snickerdoodle Bars 

Cranberry-Almond Crumble Ginger Shortbread Bars Pineapple-Coconut Crisp 

Gooey Rocky Road Brownies graham crackers 

Berry-Swirled Cheesecake Mousse Bars Lime Cheesecake Mousse Cups 

Grandma’s Old-Fashioned Fruit Flop grape jam: PB&J Blondies 

heavy cream Berries and Cream Cobbler 

Berry-Swirled Cheesecake Mousse Bars Blueberry Brownie Trifles 

Brown Sugar-Peach Cobbler 

Chocolate Cheesecake Mousse Cups Coffee Lovers’ Cake 

Fresh Strawberry Ice Cream 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) 

Gooey Rocky Road Brownies 

Hot Fudge-Ice Cream Cone Pie Light and Creamy Lemon Pudding Lime Cheesecake Mousse Cups Lime Whipped Cream 

Maple-Nut Scone Cookies 

Oatmeal-Almond Fudge Bars 

Peanut Butter-Banana Refrigerator Pie 

Raspberry Creme Brulee 

Salted Butterscotch Pudding Salted-Vanilla Caramel Sauce Triple Chocolate Pound Cake 

hot fudge 

Hot Fudge-Ice Cream Cone Pie Peanut Butter-Banana Refrigerator Pie 

Perfect-Every-Time Hot Fudge Sauce Triple Chocolate Butterscotch Skillet Cookie 

ice cream for serving 

Bourbon Apricot or Peach Crisp Caramel Apple-Walnut Crumble Cherries and Chocolate Almond Crisp Grandma’s Old-Fashioned Fruit Flop Hot Fudge-Ice Cream Cone Pie Mexican Chocolate Lava Cakes 

Oatmeal Peanut Butter Cup Skillet Cookies Oatmeal-Raisin Apple Crisp 

Peach Upside-Down Cake 

Pineapple-Coconut Crisp 

Triple Chocolate Butterscotch Skillet Cookie ice cream recipes 

Best and Easiest Vanilla Ice Cream Chocolate Chip Cherry Crisp Ice Cream 

Fresh Strawberry Ice Cream 

Kitchen Sink Ice Cream 

Lemon-Blueberry Cobbler Ice Cream 

Oatmeal Cookie Ice Cream 

Irish cream: Irish Coffee Bars 

jam: PB&J Blondies 

Kitchen Sink Blondies Kitchen Sink Ice Cream recipe 

Lemon-Blueberry Cobbler 

Lemon-Blueberry Cobbler Ice Cream 

recipe 

lemon curd 

Lemon-Blueberry Cobbler 

Lemon-Blueberry Cobbler Ice Cream lemon juice 

Berry-Swirled Cheesecake Mousse Bars Brown Sugar-Peach Cobbler 

Cranberry Coffee Cake 

Cranberry-Lemon Scone Cookies Fluffy Zucchini-Lemon Cake 

Lemon Poppy Seed Cookies 

Light and Creamy Lemon Pudding Mini Pecan-Pear Crisps 

lemon zest 

Cranberry-Lemon Scone Cookies Lemon-Blueberry Cobbler 

Lemon Poppy Seed Cookies Light and Creamy Lemon Pudding 

lime juice 

Coconut-Lime Oatmeal Cookies Lime Cheesecake Mousse Cups 

Lime Whipped Cream 

Pineapple-Coconut Coffee Cake 

Tangy Lime Cake with Lime-Whipped Cream Topping lime zest 

Coconut-Lime Oatmeal Cookies Lime Cheesecake Mousse Cups Lime Whipped Cream 

Tangy Lime Cake with Lime-Whipped Cream Topping Little Bit Salty, Little Bit Sweet Skillet Cookies 

Maple-Nut Scone Cookies 

maple syrup 

Fully-Loaded Monster Cookie Dough Cups 

Maple-Nut Scone Cookies 

Monster Cookie Bars marshmallows 

Coconut Lovers’ Rice-Crispy Bars Gooey Rocky Road Brownies Pretzel Avalanche Fudge 

Mexican Chocolate Lava Cakes milk 

Best and Easiest Vanilla Ice Cream Best Ever Coconut Pound Cake 

Brown Sugar and Spice Pound Cake Buttery Almond Pound Cake Chocolate-Caramel Pecan Pound Cake Cranberry-Lemon Scone Cookies 

Fresh Strawberry Ice Cream 

Ginger Shortbread Bars 

Grandma’s Old-Fashioned Fruit Flop Maple-Nut Scone Cookies 

Peach Upside-Down Cake 

Salted Butterscotch Pudding 

Seven-Minute Dark Chocolate Pudding 

milk chocolate chips: Triple Chocolate Butterscotch Skillet Cookie mini chocolate chips: Chocolate Chip Cherry Crisp Ice Cream Mini Pecan-Pear Crisps 

mint candies: Chocolate Mint Cookies mixed berries 

Berries and Cream Cobbler 

Berry-Swirled Cheesecake Mousse Bars Five-Minute Berry Sauce 

Lime Cheesecake Mousse Cups 

Tangy Lime Cake with Lime-Whipped Cream Topping M&M’s 

Fully-Loaded Monster Cookie Dough Cups 

M&M’s Treasure Cookies 

Monster Cookie Bars mousse 

Berry-Swirled Cheesecake Mousse Bars Chocolate Cheesecake Mousse Cups 

Lime Cheesecake Mousse Cups 

Nut Lovers’ Oatmeal Cookies nutmeg 

Brown Sugar and Spice Pound Cake Brown Sugar-Peach Cobbler Oatmeal-Raisin Apple Crisp 

oats 

Bourbon Apricot or Peach Crisp Cherries and Chocolate Almond Crisp Coconut-Lime Oatmeal Cookies Cranberry-Pistachio Oatmeal Bars 

Favorite Oatmeal Raisin Cookies Fully-Loaded Monster Cookie Dough Cups 

Giant Coconut-Pecan Chocolate Chunk Cookies Little Bit Salty, Little Bit Sweet Skillet Cookies 

Mini Pecan-Pear Crisps 

Monster Cookie Bars 

Nut Lovers’ Oatmeal Cookies Oatmeal-Almond Fudge Bars Oatmeal Cookie Ice Cream 

Oatmeal Peanut Butter Cup Skillet Cookies Oatmeal-Raisin Apple Crisp 

Pineapple-Coconut Crisp 

Pistachio-Chocolate Chunk Cookies Pretzel Peanut Butter Cup Cookies 

orange zest: Cranberry-White Chocolate Cookies 

PB&J Blondies 

peaches 

Bourbon Apricot or Peach Crisp Brown Sugar-Peach Cobbler Peach Upside-Down Cake 

peanut butter 

Crispy Peanut Butter Cookies 

Fully-Loaded Monster Cookie Dough Cups Monster Cookie Bars 

PB&J Blondies 

Peanut Butter-Banana Refrigerator Pie 

peanut butter chips: Oatmeal Peanut Butter Cup Skillet Cookies peanut butter cups 

Fully-Loaded Monster Cookie Dough Cups Oatmeal Peanut Butter Cup Skillet Cookies Pretzel Peanut Butter Cup Cookies 

peanuts 

Nut Lovers’ Oatmeal Cookies 

PB&J Blondies 

pears: Mini Pecan-Pear Crisps pecans 

Brown Sugar and Spice Pound Cake 

Chocolate-Caramel Pecan Pound Cake Chunky Monkey Snack Cake 

Cream Cheese-Pecan Cookies 

Giant Coconut-Pecan Chocolate Chunk Cookies Ginger Shortbread Bars 

Irish Coffee Bars 

Kitchen Sink Blondies 

Little Bit Salty, Little Bit Sweet Skillet Cookies Maple-Nut Scone Cookies 

Mini Pecan-Pear Crisps Nut Lovers’ Oatmeal Cookies 

extract: Chocolate Mint Cookies 

Perfect-Every-Time Hot Fudge Sauce Hot Fudge-Ice Cream Cone Pie Kitchen Sink Ice Cream 

Peanut Butter-Banana Refrigerator Pie 

recipe 

pies 

Hot Fudge-Ice Cream Cone Pie Peanut Butter-Banana Refrigerator Pie 

pineapple 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) 

Pineapple-Coconut Coffee Cake 

Pineapple-Coconut Crisp pistachios 

Cranberry-Pistachio Oatmeal Bars Pistachio-Chocolate Chunk Cookies 

poppy seeds: Lemon Poppy Seed Cookies potato chips 

Kitchen Sink Blondies 

Little Bit Salty, Little Bit Sweet Skillet Cookies pretzels 

Caramel-Pretzel Cookies 

Fully-Loaded Monster Cookie Dough Cups Little Bit Salty, Little Bit Sweet Skillet Cookies Pretzel Avalanche Fudge 

Pretzel Peanut Butter Cup Cookies pudding 

Light and Creamy Lemon Pudding 

Salted Butterscotch Pudding 

Salted Chocolate Chip Pudding Cookies Seven-Minute Dark Chocolate Pudding 

raisins 

Apple-Raisin Rum Cake 

Favorite Oatmeal Raisin Cookies Oatmeal Cookie Ice Cream Oatmeal-Raisin Apple Crisp 

raspberries: Raspberry Creme Brulee rice cereal: Coconut Lovers’ Rice-Crispy Bars rum: Apple-Raisin Rum Cake 

Salted Chocolate Chip Pudding Cookies Salted Vanilla Caramel Sauce 

Kitchen Sink Ice Cream recipe 

sauces 

Five-Minute Berry Sauce 

Perfect-Every-Time Hot Fudge Sauce Salted-Vanilla Caramel Sauce 

scones 

Cranberry-Lemon Scone Cookies Maple-Nut Scone Cookies 

semi-sweet chocolate chips 

Black Forest Brownies 

Blueberry-Chocolate Chunk Brownies 

Chocolate-Caramel Pecan Pound Cake Chocolate Mint Cookies 

Chunky Monkey Snack Cake Crispy Chocolate-Toffee Cookies 

Giant Coconut-Pecan Chocolate Chunk Cookies Gooey Rocky Road Brownies 

Mexican Chocolate Lava Cakes 

M&M’s Treasure Cookies Monster Cookie Bars 

Oatmeal-Almond Fudge Bars 

Oatmeal Peanut Butter Cup Skillet Cookies Pretzel Avalanche Fudge 

Salted Chocolate Chip Pudding Cookies Triple Chocolate Pound Cake 

semi-sweet chocolate chunks 

Kitchen Sink Bloodies 

Pistachio-Chocolate Chunk Cookies Triple Chocolate Butterscotch Skillet Cookie 

Seven-Minute Dark Chocolate Pudding sour cream 

Apple-Raisin Rum Cake 

Chunky Monkey Snack Cake Cranberry Coffee Cake 

Pineapple-Coconut Coffee Cake Strawberry-Almond Coffee Cake Triple Chocolate Pound Cake 

strawberries 

Fresh Strawberry Ice Cream 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) 

Strawberry-Almond Coffee Cake 

strawberry ice cream: Hot Fudge-Ice Cream Cone Pie 

strawberry jam: PB&J Blondies 

sugar cones: Hot Fudge-Ice Cream Cone Pie 

Tangy Lime Cake with Lime-Whipped Cream Topping toffee 

Crispy Chocolate-Toffee Cookies Walnut Toffee Bars 

trifle: Blueberry Brownie Trifles 

Triple Chocolate Butterscotch Skillet Cookie Triple Chocolate Pound Cake 

vanilla beans: Raspberry Creme Brulee 

vanilla extract Berry-Swirled Cheesecake Mousse Bars 

Best and Easiest Vanilla Ice Cream 

Best Ever Coconut Pound Cake Black Forest Brownies 

Blueberry Brownie Trifles 

Blueberry-Chocolate Chunk Brownies Bourbon Apricot or Peach Crisp Brown Sugar and Spice Pound Cake Caramel-Pretzel Cookies 

Chai Snickerdoodle Bars 

Chocolate-Caramel Pecan Pound Cake Chocolate Mint Cookies 

Chunky Monkey Snack Cake Coconut-Lime Oatmeal Cookies Coffee Lovers’ Cake 

Cranberry Coffee Cake 

Cranberry-Lemon Scone Cookies Cranberry-Pistachio Oatmeal Bars Cranberry-White Chocolate Cookies Cream Cheese-Pecan Cookies Crispy Chocolate-Toffee Cookies Crispy Peanut Butter Cookies 

Favorite Oatmeal Raisin Cookies 

Fluffy Zucchini-Lemon Cake Fresh Strawberry Ice Cream 

Fully-Loaded Monster Cookie Dough Cups 

Giant Coconut-Pecan Chocolate Chunk Cookies Ginger Shortbread Bars 

Gooey Rocky Road Brownies Irish Coffee Bars 

Kitchen Sink Bloodies Lemon Poppy Seed Cookies Lime Cheesecake Mousse Cups 

Little Bit Salty, Little Bit Sweet Skillet Cookies Maple-Nut Scone Cookies 

Mini Pecan-Pear Crisps M&M’s Treasure Cookies 

Monster Cookie Bars 

Nut Lovers’ Oatmeal Cookies 

Oatmeal-Almond Fudge Bars 

Oatmeal Peanut Butter Cup Skillet Cookies PB&J Bloodies 

Peach Upside-Down Cake 

Peanut Butter-Banana Refrigerator Pie Perfect-Every-Time Ffot Fudge Sauce Pineapple-Coconut Coffee Cake Pistachio-Chocolate Chunk Cookies Pretzel Avalanche Fudge 

Pretzel Peanut Butter Cup Cookies Raspberry Creme Brulee 

Salted Butterscotch Pudding 

Salted Chocolate Chip Pudding Cookies Salted-Vanilla Caramel Sauce 

Seven-Minute Dark Chocolate Pudding Strawberry-Almond Coffee Cake 

Tangy Lime Cake with Lime-Whipped Cream Topping Triple Chocolate Butterscotch Skillet Cookie Walnut Toffee Bars 

waffle cones: Hot Fudge-Ice Cream Cone Pie walnuts 

Caramel Apple-Walnut Crumble Chunky Monkey Snack Cake Ginger Shortbread Bars 

Nut Lovers’ Oatmeal Cookies Walnut Toffee Bars 

whipped cream as ingredient 

Blueberry Brownie Trifles 

Frozen Fruit Dessert (AKA Grandma’s Pink Stuff) Peanut Butter-Banana Refrigerator Pie 

Tangy Lime Cake with Lime-Whipped Cream Topping whipped cream for serving 

Apple-Raisin Rum Cake 

Berries and Cream Cobbler Black Forest Brownies 

Cherries and Chocolate Almond Crisp Lemon-Blueberry Cobbler 

Peach Upside-Down Cake Pineapple-Coconut Crisp 

white chocolate chips 

Chunky Monkey Snack Cake Cranberry-White Chocolate Cookies Triple Chocolate Butterscotch Skillet Cookie 

zucchini: Fluffy Zucchini-Lemon Cake 

You Can Download The PDF File for the Book From Here