These are the desserts that belong after a steak or seafood dinner: tangy key lime pie, a tall New York cheesecake, molten chocolate lava cakes, caramelized grilled pineapple and old-fashioned strawberry shortcake with cream biscuits.
Several of them are made ahead, which makes entertaining easier: cheesecake needs to chill overnight and key lime pie for at least three hours. For ideas on matching dessert to the meal, see our guide to desserts for steak and seafood dinners.
From Sofia's recipes, handed down through the generations in Sweden and the USA, come two chocolate balls: Brazilian brigadeiros and Swedish chokladbollar with a little extra coffee.
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A tart, creamy key lime pie with a buttery graham cracker crust and a filling of lime juice, egg yolks and sweetened condensed milk, topped with whipped cream. Serves 8.
A dense, creamy New York-style cheesecake with a graham cracker crust, baked low and slow and cooled gradually to prevent cracks. The steakhouse classic; serves 12.
Individual chocolate cakes baked in ramekins until set outside and molten in the center, turned out warm and served with whipped cream or ice cream. Serves 4.
Fresh pineapple spears brushed with brown sugar, cinnamon and butter and grilled until caramelized, served warm with vanilla ice cream. Ready in 20 minutes; serves 6.
Tender homemade cream biscuits split and filled with juicy sugared strawberries and softly whipped cream. A summer classic; serves 8.
A New England classic: a creamy baked egg custard with Grape-Nuts cereal and optional raisins, topped with cinnamon sugar.
Old-fashioned baked rice pudding: cooked rice in a custard of eggs, milk, sugar and vanilla, baked in an 8-inch pan.
A magic self-saucing chocolate dessert: a Bisquick batter topped with brown sugar and melted chocolate water bakes into cake over a pool of hot fudge sauce.
Sandra's wonderful Jewish cookies: a rich yeast dough chilled overnight, rolled in cinnamon sugar and nuts, cut into wedges and rolled into crescents. Always makes 64.
An easy summer pie: whole fresh strawberries in a baked crust under a glaze of cooked crushed berries, sugar and cornstarch, chilled and served with whipped cream.
Sandra's all-time favorite: layers of vanilla ice cream and homemade lemon curd frozen in a pie crust, then covered with meringue and browned in a 500°F oven.
A rich chocolate pecan pie with melted chocolate chips, corn syrup, eggs and pecan halves, baked at 350°F and cooled completely before cutting. Serves 6 to 8.
A springform blueberry kuchen with a buttery press-in crust, baked berry filling and a fresh berry topping, dusted with confectioners sugar. Serves 8.
A no-bake chocolate mousse cake: coffee-scented chocolate mousse folded with whipped egg whites and cream in a springform pan lined with ladyfingers. Chill 4 hours.
A no-bake banana cream pie: sliced banana under instant banana cream pudding whipped with milk and vanilla ice cream, chilled in a crumb or baked crust.
Thinly sliced McIntosh apples in cinnamon sugar under a buttery crumb topping, baked at 400°F for 40 minutes.
A giant eclair: a 14-inch ring of choux pastry split and filled with vanilla pudding and whipped topping, drizzled with chocolate frosting. A party centerpiece.
A flourless chocolate sponge baked in a jelly roll pan, dusted with cocoa and rolled around whipped cream flavored with rum or peppermint. It cracks like tree bark.
Sandra's key lime pie: sweetened condensed milk, lime juice and egg yolks in a baked crust, topped with meringue and browned at 325°F.
A crisp walnut meringue pie shell filled with German sweet chocolate folded into whipped cream. Chill 2 hours before serving.
A moist two-layer cocoa cake made with butter, shortening, Hershey's cocoa and milk, baked in two 9-inch rounds. It disappears fast.
Crunchy oatmeal chocolate chip cowboy cookies made with rolled oats, brown and white sugar, shortening and Nestle morsels, baked at 350°F for 10 minutes.
A light cheesecake of cream cheese folded with sweetened beaten egg whites in a Zwieback crumb pan, topped with vanilla sour cream and toasted almonds. Best made the day before.
Turtle bars: a brown sugar shortbread crust topped with pecan halves and a quick butter caramel, baked, then swirled with melted chocolate chips.
A simple, not-too-sweet blueberry cake of flour, egg, milk or pineapple juice and fresh blueberries, baked at 375°F for 30 minutes in a 9-inch round or 8-inch square pan.
Brownie cupcakes from a Betty Crocker mix, baked in a muffin tin, hollowed out, filled with whipped topping and capped with their own tops. Makes 12.
Classic seven layer bars: graham crumbs, coconut, chocolate and butterscotch chips and walnuts layered over melted butter and baked under sweetened condensed milk.
Chewy brown sugar chocolate chip cookies topped with M&M's before baking. Makes 3 dozen.
Aunt Ida's best ever pound cake: a pound of butter creamed with a box of confectioners sugar, six eggs, King Arthur flour and vanilla. Makes 2 loaves.
A light, spicy gingerbread made with molasses, ginger, cinnamon and cloves and a very thin batter, baked in an 8-inch pan and served with whipped topping.
Flaky homemade apple turnovers: a cinnamon and nutmeg apple filling cooked on the stove, folded into rounds of homemade pie crust and baked at 375°F until golden.
A no-bake tiramisu made in about 10 minutes: espresso-dipped ladyfingers layered with a whipped cream and mascarpone filling, dusted with cocoa and chilled.
A moist sour cream apple cake swirled with a brown sugar, butter and cinnamon filling and finished with a simple powdered sugar glaze, like a cinnamon roll in cake form.
Brazil's favorite party sweet: sweetened condensed milk, butter and cocoa stirred on the stove until thick, rolled into fudgy balls and coated in chocolate sprinkles. Makes about 25.
No-bake Swedish chokladbollar of butter, sugar, cocoa and rolled oats with an extra splash of strong coffee for a mocha flavor, rolled in pearl sugar or coconut. Makes about 20.
A double-crust apple pie filled with tart and sweet apples, cinnamon and a little nutmeg, baked until the juices bubble and the crust is deep golden. Serves 8.
Tart cherries thickened with cornstarch and a hint of almond under a golden lattice crust. Made with frozen or fresh tart cherries; serves 8.
Smooth, spiced pumpkin custard of pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger and nutmeg in a flaky crust. The Thanksgiving classic; serves 8.
Toasted pecans in a rich, gooey filling of corn syrup, brown sugar, butter, eggs and vanilla, baked until just set. A Southern holiday favorite; serves 8.
Dense, chewy, deeply chocolate brownies with a shiny crackly top, made in one bowl with butter, cocoa and melted chocolate. Makes 16.
Juicy cinnamon peaches baked under a buttery batter that rises up golden and crisp around the fruit. Made with fresh, frozen or canned peaches; serves 8.
A flaky, tender all-butter pastry made with cold butter, flour, a little sugar and ice water. Enough for one double-crust pie or two single crusts.
Soft cut-out sugar cookies that hold their shape, decorated with simple icing that dries smooth. Makes about 36 three-inch cookies.
Spiced molasses cut-out cookies with ginger, cinnamon and cloves, soft in the center and crisp at the edges. Perfect for gingerbread people; makes about 30.
Soft, chewy butter cookies rolled in cinnamon sugar, with crinkly tops and the classic tang of cream of tartar. Makes about 30.
Soft, fudgy chocolate cookies rolled in powdered sugar that crack into a snowy crinkle pattern as they bake. A Christmas cookie-tray favorite; makes about 36.
Soft peanut butter cookies rolled in sugar and topped with a chocolate kiss pressed in while warm. The classic Christmas cookie exchange cookie; makes about 36.
Smooth, rich, nut-free chocolate fudge made with chocolate chips, sweetened condensed milk, butter and vanilla. No candy thermometer needed; a treat any time of year. Makes 36 pieces.
A layer of dark chocolate topped with white chocolate and crushed candy canes, chilled and broken into shards. An easy Christmas gift; makes about 1 1/2 pounds.
Soft, tender bread twists made from a quick yogurt dough, air fried until golden and brushed with cinnamon-sugar butter, with a sweet vanilla cream cheese dip. Our take on the pizza-delivery favorite; makes 6.
Ripe peach halves brushed with butter, sprinkled with cinnamon brown sugar and air fried until soft and caramelized at the edges. Serve warm with vanilla ice cream; serves 4.
All the gooey marshmallow and melted chocolate of a campfire s'more, made indoors in the microwave in about 15 seconds each. Makes 4.
The right pan and good flour make a difference in pies, cakes and cookies. See our baking supplies page for flour, pans and mixers from King Arthur Baking.
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