Dessert

This dessert starts with a buttery Biscoff base filled with a gooey, fudgy brownie. It’s topped with toasted marshmallows and crushed biscuits, capturing everything you love about the classic summertime treat. Biscoff S’mores Chocolate Pie The filling is made in one bowl with dark chocolate and cocoa powder for a rich chocolate flavor. Baked until just set, it’s so gooey it almost melts in your mouth. Topped with toasted marshmallows, this s’mores chocolate pie is egg-free and can be made dairy-free, making it an easy dessert perfect for sharing.

Three layers of tender Biscoff sponge cake are layered with homemade berry jam and creamy Biscoff buttercream. Topped with a Biscoff drizzle and crushed biscuits, the buttery caramel flavor pairs perfectly with the sweet and tart jam. To make the strawberry filling, we toss strawberries in sugar and bake them for about 40 minutes until soft and syrupy. The sponge cake is made in one bowl using ground pistachios, giving it a subtle nutty and salty flavor. The layers are filled with salted honey whipped cream and roasted strawberries. A dusting of powdered sugar finishes this perfect summer dessert. This … Read more

This is basically a giant honey bun, but you cut and serve it like a cake! Made with an easy 7-ingredient dough, honey, and a buttery cinnamon sugar filling, it’s covered in gooey honey icing for that perfect glazed top. It’s super simple to make! We start by activating the yeast, then mixing it with our dry ingredients. Let the dough rise to become perfectly sweet and pillowy soft. Just like regular honey buns, the dough is rolled flat and filled with buttery cinnamon sugar. Then, it’s cut into strips and rolled into a giant honey bun. After letting it … Read more

This dessert features a buttery cookie crust layered with pistachio butter and crispy toasted phyllo pieces, topped with a thick chocolate pistachio cheesecake and crushed pistachios. Inspired by the FIX bars, this cheesecake starts with a buttery cookie base layered with pistachio butter and crunchy toasted phyllo pieces. Topped with a rich chocolate pistachio cheesecake and sprinkled with crushed pistachios, every bite is creamy, crispy, and full of nutty flavor. To make it, we toast phyllo pastry in butter until golden and crispy. Then, we mix in pistachio butter and press this mixture onto the cookie base. Finally, we cover … Read more

Soft peanut butter muffins are filled with homemade berry jam and topped with creamy peanut butter frosting, then drizzled with more peanut butter and jam. These muffins are soft, buttery, sweet, and salty, made without eggs and can also be dairy-free. We start by mixing up a one-bowl peanut butter batter, which is poured into a jumbo muffin tin and baked until golden brown. After baking, we remove the centers and fill them with gooey mixed berry jam. Finally, the muffins are topped with the creamiest peanut butter frosting. These cupcakes feature soft peanut butter muffins filled with homemade berry … Read more

This cake features three layers of rich chocolate sponge infused with Guinness for a deep, chocolaty taste. It’s covered in a creamy chocolate Guinness cream cheese frosting and topped with a chocolate drip—a great choice for celebrating St. Patrick’s Day! The recipe is egg-free and can be made without dairy, and it’s straightforward to prepare. The sponge batter is mixed in one bowl and includes yogurt and buttermilk for a wonderfully soft texture. Guinness adds a dark, creamy coffee-like flavor that enhances the chocolate richness. The sweet and smooth chocolate cream cheese frosting complements the dense, fudgy chocolate cake perfectly. … Read more

Four layers of moist chocolate cake are filled with creamy peanut butter and covered in a smooth chocolate ganache. This egg-free and dairy-free cake is rich and fudgy, just like your favorite peanut butter cup. We begin with a simple one-bowl chocolate cake, using dark cocoa powder and light brown sugar for a deep chocolate flavor. Each layer is topped with a generous spread of peanut butter filling, which is also used to coat the outside of the cake. Finally, a two-ingredient chocolate ganache is spread over the cake, bringing together the rich, creamy, nutty flavors.

This cake is incredibly delicious, with a soft, nutty pistachio base and juicy, oven-roasted strawberries. Roasting the strawberries enhances their flavor, making them sweeter and a perfect match for the salty, nutty taste of pistachios. The salted honey whip ties it all together with a perfect balance of sweet and salty. The strawberries are coated in sugar and baked for about 40 minutes until they become soft and create a beautiful strawberry syrup. The cake batter is made in just one bowl, using ground pistachios for that subtle nutty and salty flavor. The layers of sponge cake are filled with … Read more

A buttery Biscoff crust filled with creamy Biscoff pudding, layers of banana slices, and Biscoff cookies. Banana and Biscoff make the perfect flavor combination, giving you everything you love about traditional banana pudding. This dessert is smooth, creamy, easy to make, and can be cut and served like a pie. You won’t need any eggs or dairy for this dessert, and there’s no baking required. It starts with pressing the buttery Biscoff crust into the bottom of a springform pan. The creamy Biscoff pudding is made with just a few ingredients and layered with ripe banana slices and cookies. After … Read more

This cake is a rich, fudgy chocolate delight soaked in a cherry-chocolate triple milk mixture. Topped with gooey cherry jam, smooth whipped cream, and chocolate shavings, it’s a perfect blend of two amazing desserts. My recipe is egg-free and can be made without dairy, and the best part is that it’s super easy to make. The sponge comes together in just one bowl, starting with yogurt and buttermilk for an incredibly tender crumb. Once baked, it’s poked with holes and soaked in a cherry-chocolate milk mixture, then placed in the fridge overnight to let the milk absorb into the sponge. … Read more