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This impressive treat takes just 30 minutes of hands-on-time. Vanilla Greek yogurt or sweetened whipped cream is the perfect velvety topper.
A sprinkling of powdered sugar tops off these impressive bar cookies—ideal for graduation parties and wedding showers.
Lime gelatin combined with classic cheesecake filling gives these bar cookies a fresh summer twist.
These moist cupcakes feature all the luscious goodness of carrot cake with a rich and creamy cheesecake frosting. Grated carrots make a gorgeous topping.
Recipe developed by Ina Garten (aka the Barefoot Contessa). Copyright 2001, Barefoot Contessa Parties!, Clarkson/Potter Publications, all rights reserved.
A creamy chocolate layer and sweet cherry topping make these bars irresistible. Frozen cherries, thawed and drained, make a simple substitute for fresh fruit.
Fresh blueberries and coconut give these creamy bar cookies a spring spin.
Rhubarb, a sweet-tart cross between grapefruit and watermelon, freshens up this classic streusel dessert. Ginger icing adds a touch of sweetness.
This cake looks fancy, but it's actually just fresh raspberries and raspberry preserves sandwiched between two already-made shortcakes. No baking required!
A luscious blend of lemon curd and cream cheese fills store-bought pastry shells. Fresh mint makes an elegant garnish.
Sweet apricot spread fills these crisp cookie sandwiches; sage adds a touch of freshness.
For a spring dessert that's sure to be a hit with kids and grown-ups alike, try these simple seasonal cupcakes.
This seasonal cake requires just 30 minutes of prep time—and you can make it with canned or fresh pineapple.
Fresh thyme and lemon juice add a touch of spring to classic butter cookies.
For a simple—and seasonal—dessert they'll love, fill store-bought (or homemade) pastry shells with a mixture of frozen berries.
Candied pineapple and macadamia nuts put a fresh spin on classic shortbread cookies.
It's hard to go wrong with this ultrafresh dessert; save time by purchasing a store-bought piecrust instead of making your own.
This light-as-air dessert is a cross between panna cotta and tiramisu. Make it the day before you plan to serve it and store it (lightly covered) in the refrigerator.
For a citrusy spin on vanilla cupcakes, mix finely shredded tangerine into your batter. Fluffy coconut frosting makes a pretty and delicious topper.
This moist cake is like the ultimate strawberry, chocolate, and banana sundae—only better. Love chocolate? Drizzle it with store-bought chocolate sauce before serving.
Citrusy syrup and colorful tropical fruit put a sassy spin on classic sponge cake. This versatile recipe is also ideal for shortcakes, snack cakes, and trifles.
Tart lemon, lime, and orange put a fresh spin on moist yellow cake. Try it at your next get-together—or as a special weeknight dessert.
These bite-size puffs are filled with a rich lemon curd mixture. To save time, use frozen puff pastry instead of making your own.