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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Puff pastry filled with almond frangipane marbled with dark chocolate, topped with lemon-tossed pear quarters and flaked almonds. Served in generous wedges, warm or cold.
Cakes and baking2 hr 30 minServes 8-10712 kcalVegetarianHigh Fiber
A baked cheesecake on a graham cracker crumb crust, topped before baking with a corn syrup, brown sugar and egg pecan layer, cooled slowly in the oven and refrigerated until fully set.
Cheesecake bars on a graham cracker crust with a vanilla cream cheese filling, topped after chilling with a pecan, brown sugar and cream caramel layer.
A trifle of crumbled baked pecan pie layered in a dish with a cream cheese, powdered sugar and whipped topping cheesecake layer and drizzles of caramel and chocolate sauce, chilled before serving.
A layered dump cake in which a pecan, brown sugar, and corn syrup filling bakes under dry yellow cake mix and sliced butter. The top turns golden while the filling stays bubbly underneath.
Rice cakes, dumplings, and shiitake mushrooms simmered in broth and finished with a generous spoon of perilla seed powder and perilla oil. Thread chili tops the bowl with a thread of color.
Chewy persimmon-tinted rice cakes hide a frozen core of honeyed cream cheese and walnuts. The filling stays cool and creamy against the soft, stretchy dough.
A tropical piña colada poke cake: pineapple cake soaked with cream of coconut and pineapple juice, covered in coconut whipped cream and toasted coconut.
Pine Tart (Guyanese Pineapple Tart) is a Guyanese dessert centred on egg. It combines all-purpose flour, white sugar, cold unsalted butter for a straightforward, balanced result.
A dense cream cheese pound cake folded with drained crushed pineapple and finished with a pineapple juice glaze. It bakes in a bundt or tube pan at a moderate temperature until a toothpick comes out clean.
A yellow cake baked with crushed pineapple in the batter, topped once cool with a whipped topping, vanilla pudding and pineapple layer and chilled before slicing.
Juicy, sun-ripened pineapple meets a tender, buttery pastry that melts on the tongue, a dessert that tastes like a holiday in the tropics. Serve it at a celebration or simply with an afternoon cup of tea; either way, it brings a little Caribbean sunshine to the table.
Saint LucianDessert1–2 servings1689 kcalVegetarianHigh Fiber
A retro upside-down cake with caramelised pineapple rings and maraschino cherries baked under a vanilla sour cream batter, flipped so the fruit becomes the topping.
Pistachio Bundt Cake is a home-style dish centred on pan. It combines Nonstick Vegetable Oil Spray or unsalted butter, all-purpose flour, raw pistachios for a straightforward, balanced result.
This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream. It's a classy cake that will impress your guests on any occasion!
A baked pistachio cheesecake on a biscuit crust, with white chocolate and pistachio spread in the filling, baked in a water bath, chilled overnight and glazed with more pistachio spread and crushed pistachios.
A three-layer chocolate celebration cake piped with chocolate fudge, khaleeji cream and a crunchy pistachio knafeh filling. It is finished with gold leaf and pistachio powder.
Turkish and Middle EasternCakes and baking1 hr 30 minServes 8–1228 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
A press-in crust tart filled with a brown sugar and vanilla pistachio filling, in the spirit of a pecan pie. Whole pistachios are arranged over the top before baking.
A grated-pastry tart with a pistachio and almond frangipane-style filling, topped with rhubarb roasted in orange and vanilla. It is served with crème fraiche and crushed pistachios.
Ground pistachios replace much of the flour in this butter cake, with fresh cherries arranged over the batter before baking. A dusting of confectioners' sugar and extra cherries decorate the cooled cake.
Jamaican half-moon pastries with a short butter crust and a filling of very ripe plantain cooked down with sugar and mashed with nutmeg, vanilla and butter. The tarts are sealed, brushed with egg wash, sprinkled with sugar and baked until golden.