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These adorable and delicious little cookies are traditionally made for the Jewish holiday of Purim. The story goes that the villain of the story, named Haman, wore a tricorne hat. However, the good news these delicious cookies don’t require you to be Jewish or have a holiday to make these cookies. These cookies are made with a brown butter dough flavored with vanilla beans. They’re filled with a hazelnut brown butter and apricot jam, then the dough is pinched up to form the tricorne shape. Bake them, sprinkle with powdered sugar and enjoy!

These little cookies are perfect for a little treat. They’re just big enough for a couple of bites, so they’re perfect to satisfy your sweet tooth. They’re such perfect little cookies that are great for get-togethers, snacks, holidays, parties or just as a regular dessert.

Photo & Recipe Courtesy of Smitten Kitchen

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Who doesn’t love peanut butter and chocolate? It’s a classic dessert combination that never gets old. The silky smooth and slightly salty peanut butter combines perfectly with the rich and sweet chocolate. This tart has buttery and tender shortbread cookies as the crust. It’s topped with rich and creamy peanut butter and then a chocolate ganache that is just decadent. It’s rich, but oh so delicious.

In fact, this recipe is inspired by the Girl Scout cookies Tagalongs. The best part about making this tart instead of the cookies is that you can have it any time of the year – no need to conserve those precious Girl Scout cookies so they last as long as possible. You can also make this the way you like it. If you like your chocolate a little darker, mix half dark chocolate chips in.

No matter what, you can’t go wrong with this absolutely delicious peanut butter and chocolate tart.

Photo & Recipe Courtesy of Smitten Kitchen

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Lemon desserts are some of the best. Lemon is one of those flavors that is so incredible. It’s rich but refreshing at the same time. Lemon has the ability to really be a pick-me-up dessert. This lemon cake is perfect for just that. This is a simple and delicious cake made with graham crackers, cool whip and lemon pudding. There’s no baking involved!

This cake is definitely something that will become a family favorite. It’s perfect for your dinner tonight, a birthday party or backyard barbecue. It’s a snap to put together, since it’s ready to go in 15 minutes. Then just pop it in the fridge and go about your day. In a few hours, it’ll be set up and ready to be devoured!

Photo & Recipe Courtesy of 12 Tomatoes

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This Praline Pecan Cheesecake really is worthy of being on most any Thanksgiving or Christmas dinner table, or another special occasion. The cheesecake would be plenty good enough by itself, but that praline topping really puts it over the top. I had had pralines plenty of times, and they make for a nice little Southern treat by themselves. But it turns out that that nutty, sweet flavor complements the taste and texture of pumpkin rather nicely.

This may not be the quickest and easiest cheesecake recipe ever, but the instructions are pretty straightforward. And the end result is most definitely worth the effort! I can’t even tell you how many “ooh’s” and “aah’s” I got when I brought this to the dinner table – and every single one of my guests were begging for the recipe.

Recipe and image courtesy of Dixie Crystals.

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Quick tip: Remove excess moisture from pumpkin by draining it on paper towels.

They’re like chewy cookies and a butter cake rolled into one. And these White Chocolate Snickerdoodle Blondies are chock full of all of the great flavors of the fall and holiday baking season. I loved how moist and flavorful these were. And with only 15 minutes to prep (a total of two hours time to make, including cooling time), a recipe that freezes well (and keeps well in the refrigerator), and a yield of 20-24 bars per batch, it’s the perfect sort of dessert for a party or large family gathering.

You actually can use a 9 x 9, 11 x 7, or 9 x 13 pan to make these, though 11″ x 7″ seems to be the best fit for a “happy medium” thickness. But, you know, I’m a sucker for thick bars so I always choose my baking pan accordingly!

Recipe and photo courtesy of Sally’s Baking Addiction

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Quick tip: Cut into bite-sized pieces and freeze for a quick and delicious treat with your coffee, whenever you want one!

No One’s Ever Seen Apple Pie Like This!

If you like caramel apples or apple pie, than you’ll really enjoy these Cookies. Hey, who doesn’t like apple pie, right? But sometimes, you want something with a bit of a different texture or something a bit more, well, bite-sized and easy to serve at parties.

Why don’t you give these apple pie cookies a try! This recipe does make use of store-bought caramel, but if you want to fancy it up a bit, you can make your own. I believe that there are a few recipes I’ve shared over the past few months that have some version or other of homemade caramel. It’s just a matter of how thick or thin you want the sauce to be.

That being said, this recipe still comes out rather tasty with the store-bought sauce, and it does cut down on the hassle quite a bit. So there’s no need to feel guilty at all, if you don’t have the time or the energy to make your own. Everyone is still going to love these! Enjoy!

Recipe and photo courtesy of OMG Chocolate Desserts

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Quick tip: You can use this recipe to bake one large pie instead of small cookies.

Have you been searching for a recipe for a special cake to serve your guests in your next get-together? What would be a better way to make an impression than a gorgeous, delicious dessert on top of a great dinner! This Bourbon Pecan Cake really is a special taste of the South – rich in flavor, yet well balanced and with a light, fluffy texture.

Yes, we Southerners do like our bourbon whiskey, and you don’t have to get the least bit tipsy to enjoy the great flavor it provides (unless you want to, of course). This is a surprisingly easy cake recipe that complements the naturally rich flavor of bourbon with cinnamon and pecans (with just a bit of salt to balance all of the flavors) while making use of a couple of simple ingredients and easy tricks to keep the cake really light and fluffy. And you don’t have to bend over backwards to make it!

Recipe and photo courtesy of Food Network

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Quick tip: Use a single bundt pan for this recipe.