The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand’s second cookbook features 100 recipes: new classics and reader favourites that have been shared hundreds of thousands of times.

You’ll find all the essentials (Snickerdoodles, Death By Chocolate Brownies, and Extra-Fluffy Vanilla Cupcakes), but also the crazy twists Delish is known for, like Crème Brûlée Cheesecake Bars, Funfetti Cookie Bombs, and Moscow Mule Cupcakes—plus an entire chapter dedicated to over-the-top cookie cakes and skillet desserts.

This indulgent book will appeal to food lovers who bake the way most of us do—sometimes with a boxed mix, sometimes from scratch; as therapy for a bad day; or to impress friends and family.

 

 

Delish Insane Sweets: Bake Yourself a Little Crazy: 100+ Cookies, Bars, Bites, and Treats is available at Amazon.com and Indigo.

 

 

 

 

 

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Pumpkin Crème Brûlée Cheesecake Bars

TOTAL TIME: 4 HR (INCLUDES CHILLING) / MAKES 16

Pumpkin cheesecake on its own is one of our favourite holiday desserts. But with a thick, crackly layer of caramelized sugar on top? See you later.

 

FOR THE CRUST

Cooking spray

1½  cups finely crushed Oreos (about 15)

5 tablespoons melted butter

1 tablespoon granulated sugar

Pinch kosher salt

 

FOR THE FILLING

2 (8-ounce) blocks cream cheese, softened

1 cup pumpkin puree

½ cup plus 2 tablespoons granulated sugar, divided

¼ cup packed brown sugar

1 large egg

2 large egg yolks

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

½ teaspoon kosher salt

 

1. Make crust: Preheat oven to 325°F and grease an 8 × 8-inch pan with cooking spray.
2. In a medium bowl, stir together crushed Oreos, melted butter, sugar, and salt. Press into prepared pan in an even layer.
3. Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin, and sugars together until no lumps remain. Add egg and egg yolks, one at a time, and beat until incorporated, then stir in vanilla. Add pumpkin pie spice and salt and beat until just combined. Pour mixture over crust.
4. Place pan inside a large roasting pan and pour in enough boiling water to come halfway up the sides. Bake until only slightly jiggly, about 50 minutes. Turn off oven and prop open oven door slightly. Let cool in oven 1 hour. Remove pan from water and cover with plastic wrap. Refrigerate until firm, at least 2 hours or up to overnight.
5. When ready to serve, slice into bars. Sprinkle with an even layer of remaining 2 tablespoons sugar and, using a kitchen torch, caramelize sugar until golden.

 

Recipe reprinted with permission from Houghton Mifflin Harcourt.