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If you're stopping at double chocolate, you aren't thinking big enough.
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This pumpkin coffee cake with a buttery crumb topping and a brown sugar glaze is a delicious fall treat to serve at a festive brunch.
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Crushed pineapple, spiced rum, and chopped macadamia nuts flavor this tropical poke cake, made moist with a butter-rum glaze.
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This yummy raspberry and almond coffee cake is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.
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Three luscious layers of caramel cake iced to perfection; bring this to your next party or surprise someone with a sweet treat just because.
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Canned pumpkin puree and chocolate chips mingle with cinnamon in this muffin recipe.
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Grab a dainty dessert or two? three? whenever the urge strikes. Well wrapped, they'll keep in the freezer up to two weeks.
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This bright, multihued cake is a festive addition to any party. For a full-color effect, dye the layers to match a rainbow, or let your imagination take flight. Create your own palette by tinting the cake layers to coordinate with the sprinkles, nonpareil
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A pretty pale yellow and red cream pie combines the tangy flavors of Key lime with a bright strawberry-rhubarb glaze. It needs time to chill and set, so it's the perfect make-ahead dessert. The simple vanilla wafer crust couldn't be easier.
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Chocolate bread pudding made with baguette, cream and chocolate chips is steamed then allowed to rest overnight and served with a warm stovetop chocolate sauce.
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The cinnamon apple sponge cake dessert recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.