This creamy milk chocolate custard studded with coconut and topped with lightly sweetened whipped cream is sure to knock the socks off your next dinner party guests.

This chocolate orange pudding pie is the perfect easy Thanksgiving dessert—rich chocolate flavor with just a touch of orange essence. The sweet and crunchy pretzel crust gives you that perfect sweet and salty bite.

These can be made with an electric stand or hand-held mixer. To give the glaze a layered look, apply half to all the cakes and then a couple of minutes later, apply the second half.

It’s almost too good to be true…a creamy, custard butterscotch pie…with apples…with bacon!

The luscious combination of cherries and chocolate that make the Black Forest Cake so beloved translate beautifully into a cookie that is both sophisticated and delectable.

German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake. This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.

Take German Chocolate Cake to the next level with these cupcakes that are not only topped with the caramel pecan frosting but also filled with it.

You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts. The pastry crust may also be made a couple of days in advance.

Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie.