From fudgy brownies and soft cookies to impressive layer cakes and easy no-bake treats — this is my complete collection of tested dessert recipes. Yes, I’m a registered dietitian who loves desserts, and I believe a homemade sweet treat is always worth it. Find your next bake below!
Old Fashioned Raisin Bars Recipe – Easy Kitchen Guide
Kellogg’s Raisin Bran Muffins Recipe – Easy Kitchen Guide
Log Cabin Pecan Pie Recipe – Easy Kitchen Guide
Paul’s Pumpkin Bars Recipe – Easy Kitchen Guide
Betty Crocker Divinity Recipe – Easy Kitchen Guide
Magic Lemon Meringue Pie – Easy Kitchen Guide
Libby’s Pecan Pumpkin Pie Recipe – Easy Kitchen Guide
Solo Kolacky Recipe – Easy Kitchen Guide
Texas Pecan Fruitcake Recipe – Easy Kitchen Guide
Orange Scallop Cookies Recipe – Easy Kitchen Guide
Betty Crocker Apple Dumpling Recipe – Easy Kitchen Guide
Two Tone Fudge Recipe – Easy Kitchen Guide
Brer Rabbit Molasses Gingerbread Recipe – Easy Kitchen Guide
Frosty Pumpkin Pie – Easy Kitchen Guide
Impossible Cherry Pie – Easy Kitchen Guide
Betty Crocker Stollen Recipe – Easy Kitchen Guide
Virginia Chunk Pickles Recipe – Easy Kitchen Guide
Mary Berry Meringue Recipe – Easy Kitchen Guide
Tips for Best Results
1. Use room temperature ingredients. Cold butter, eggs, and dairy don’t incorporate evenly. Set them out 30-60 minutes before baking — this one step changes everything.
2. Measure flour correctly. Spoon flour into the measuring cup and level with a straight edge. Scooping directly packs in 20-30% more flour and makes baked goods dry and dense.
3. Don’t overmix after adding flour. Mix just until combined. Overmixing develops gluten and makes cakes and cookies tough instead of tender.
4. Use an oven thermometer. Most ovens run 25-50°F off. A $10 thermometer saves you from burnt and underbaked disasters.
5. Chill cookie dough. Even 30 minutes in the fridge gives cookies better shape, richer flavor, and a chewier texture. Overnight is even better.
Common Questions Answered
Can I substitute butter with oil?
In many recipes yes — use 3/4 the amount of oil. Oil makes cakes more moist; butter gives more structure and flavor. For cookies and pastry, stick with butter.
How do I know when a cake is done?
Toothpick in the center comes out clean or with a few moist crumbs, edges pull away from pan sides, and top springs back when lightly pressed.
How do I store homemade desserts?
Most cookies: 3-5 days airtight at room temp. Cream cheese frosted cakes: refrigerate. Most baked goods freeze well up to 3 months — freeze unfrosted.
Can I reduce sugar in recipes?
You can reduce by 10-20% safely. Beyond that, sugar affects moisture, browning, and structure — not just sweetness. For big reductions, use recipes designed lower-sugar.
My grandmother always said a homemade dessert is the best way to say ‘I love you.’ I hope one of these recipes hits the spot perfectly for you and the people you’re baking for.
Good food is a good mood! — Lori