Foolproof Sugar Cookie Recipe by Annette Vlahos

This recipe is the best sugar cookie recipe ever! There is no mess with a pastry board full of flour! I use parchment paper to roll out the dough. And I get my sprinkles from www.MillCreekCountryStore.com. They have a variety of colors for every holiday.

Lorraine Pascale's Let them eat cake, cake by Bella

This is recipe from her new book Fast, Fresh and Easy Food, and this cake is quick to make as it follows the 'all-in-one' method, the only long bit is sticking on all them malteasers!

Red Velvet Cupcakes by Andrea Faz

Yummy recipe, and very appealing to the eye as well with its distinctive red coloring.

Key Lime Pie by Amos Miller

Too early for real, fresh fruit pies here - but Spring brings Key Limes, and that means unbaked Key Lime Pie with a slightly sweetened sour cream topping. I use pasteurized-in-the-shell eggs, so there is no issue with salmonella and I can move the pies from prep to cooler. Saves a load of time and makes a fabulous, flavorful,…

Crystalized GINGER candy by Foodessa

This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food. It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my Homemade Candied…

Strawberry Jello Pretzel Dessert by Tiffany

Italian Red Wine Cookies by Evelyn Scott

These are so quick and easy you can bake them anytime, and people will think you spent all day just baking for them !!

Tiramisu Cheesecake by MyWeekend Plan

You can never go wrong with a dish that’s a combination from two different countries. Which is why today’s recipe is on Tiramisu Cheesecake! A blend of harmonious flavours combined into one great dessert.

Double Butter Bundt Cake by Salad Foodie

Moist and rich, this unfrosted Bundt cake is versatile as a stand-alone snack with tea or coffee, or as a pastry base for ice cream or strawberry shortcake. The “double butter” name comes from butter as the shortening, along with buttermilk as the liquid (see NOTE below for using regular milk instead.) The cake travels well to…

Pão de Ló - Portuguese Sponge Cake by Sofia Reino

I have always loved this recipe, especially when one is able to cook in in such a way that the middle part is still wet. I have always been afraid of making this recipe as I am not the best at baking. But amazingly enough it came out perfect and I am very proud of myself.

Chocolate Rum Pecan Pound Cake by Robyn Savoie

Let us celebrate holiday baking with this incredible chocolate pound cake. It’s great for holiday entertaining since it makes such a striking impression but is relatively simple. There’s no fussy frosting or decorating required, just a simple chocolate glaze. Sprinkle with chopped pecans if desired.

Original Nestle Toll House Chocolate Chip Cookies by Denise Sherin

Yummy chocolate chip cookie

Never Fail Chocolate Cake by Glenn

One of the easiest, and moistest chocolate cakes you will ever bake. My grandmother, Eva Koehler, called it her "never fail" recipe. It is nearly impossible to screw up. She always topped it with peanut butter icing (which is simply a white icing with peanut butter mixed in to taste).

Push Up Pop Desserts by lagunadesserts

Push Up Pops can be filled with Ice Cream, Cake (and Cupcakes), Mousse, Cheesecake and much more to make great party desserts. Kids love these, and adults secretly like them too because it reminds them of their mischievous and happy childhood.

Celestial Pie by Robyn Savoie

Why limit a great dessert like lemon meringue pie to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor!