15 Celebrity Dessert Recipes From Some of Our Favorite Stars

It’s not even Halloween, and yet my mind is already thinking about Thanksgiving. More specifically, I am thinking about food. I usually stick to the same holiday menu that my grandmother created when it comes to the actual feast, but in the next months, there will be parties and gift-giving occasions where a new recipe will come in handy.

So imagine you are at an office holiday party and everyone is placing their potluck dish on the long break room table. Your coworkers are putting labels in front of their dishes, and you spot all of the old standbys. You put down your lovely plate of brownies and your homemade label: Katharine Hepburn’s Brownies.


Oh yes, you can up your game with celebrity dessert recipes. Some of these recipes will feel like down home classics, some will be modern twists, and some will be so overwhelmingly over the top, you will just have to try them out. (Wait until you see how many steps are involved in Barbra Streisand’s chocolate cake recipe!)

If you decide to make any of these, let me know and I will happily come over and help you taste test.

15 Celebrity Dessert Recipes:

  • Celebrity Dessert Recipes 1 of 16

    It's one thing to know how a celebrity likes to part their hair, but knowing how they like to make their brownies is special. Find out how some of our favorite celebs finish off a meal — with their very own dessert recipes.

  • Trisha Yearwood | Blackberry Cobbler 2 of 16

    Trisha had hoped to preserve her grandmother's cobbler recipe, but when she called home to find out what it was, she was told, "Well, actually there is no real recipe." This recipe is her attempt to recreate the familiar cobbler she grew up with.


    3/4 cup sugar
    2 cups plus 1 tablespoon self-rising flour
    2 cups fresh blackberries
    1/4 cup (1/2 stick) butter, cold, cut into small pieces, plus more for greasing
    1/2 to 2/3 cup milk
    Vanilla ice cream, for serving

    Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan.

    In a medium saucepan combine the sugar, 1 tablespoon of the flour, berries and 1 cup water. Bring to a boil, reduce the heat, and simmer for 2 minutes, then remove from the heat and set aside.

    In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly-floured board and pat into a square. Use a rolling pin to roll it to 1/2-inch thick. Cut the dough into 2-inch-wide strips.

    Pour 1 cup of the blackberry mixture into the bottom of the pan. Arrange half of the dough strips on top of the blackberry mix, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.

    Recipe Credit

  • Dolly Parton | Green Tomato Cake 3 of 16

    This recipe has so many steps that it makes me laugh. Seriously. 15 steps to cake! I cannot imagine how this tastes, but as someone who grew up in the south around a plethora of green tomatoes, I am shocked I never had the opportunity to taste it!



    1 cup raisins

    hot water

    3 cups all-purpose flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    2 1/4 cups granulated sugar

    1 cup butter, melted

    3 eggs

    2 teaspoons vanilla extract

    1 cup chopped walnuts

    1 1/4 lbs green tomatoes, cored, seeded, and diced small

    1 cup unsweetened flaked coconut


    Cream Cheese Frosting

    1 lb chilled cream cheese (two 8-oz packages)

    8 tablespoons butter, at room temperature

    1 tablespoon vanilla extract

    4 cups powdered sugar, sifted

    1 pinch ground cinnamon, to taste



    Preheat oven to 350 degrees F.

    Butter two 9-inch cake pans and lightly dust them with flour.

    Place the raisins in a bowl and add hot water to cover; set aside.

    Sift the flour into a medium bowl, then add the salt, baking powder, cinnamon, and nutmeg; stir to combine.

    In another large bowl, whisk together the sugar, melted butter, eggs, and vanilla.

    Gradually add the flour mixture, stirring, until a smooth batter forms.

    Drain the raisins in a sieve.

    Stir the walnuts, drained raisins, cored/diced tomatoes, and coconut flakes into the batter.

    Pour an equal amount of batter into each prepared cake pan and spread evenly with a spatula.

    Bake in preheated 350 degree F oven for about 60 minutes of until a toothpick inserted into center comes out clean.

    When done, remove from oven and let cake cool in pans on wire racks.

    When cake is cool to the touch, slide a knife or icing spatula around the inside rim of each pan to loosen edges and carefully flip the cake layers onto the wire racks to continue cooling.

    If you want to frost the cake, make the cream cheese frosting while layers are cooling.

    To make the frosting: in a medium bowl beat together the cream cheese and butter with an electric or hand mixer until well blended. Add the vanilla and beat until incorporated. Gradually add the powdered sugar while continuing to beat until smooth. Beat in cinnamon until incorporated. Use to frost the cake.

    To frost cake: when cake is completely cooled place one layer on serving plate and, using a spatula, frost all over with half the frosting. Place second layer on top. Frost second layer with remaining frosting.


    Recipe Credit

  • Regina King | Vanilla Caramel Ice Cream 4 of 16

    I've always wanted to try my hand at making my own ice cream. I am SUCH a snob about the flavors I like that it is silly that I haven't yet. Regina's recipe seems really approachable.



    2 1/2 cup half and half

    8 egg yolks

    1 cup sugar

    2 1/2 cup whipping cream

    3-4 teaspoon vanilla

    pinch of sSalt

    1/3 small caramel topping jar (or more if you desire)



    Heat 2 1/2 cups half and half in saucepan until very hot, but not boiling. Stir often. Set aside.

    Take 8 Egg Yolks and  1 cup Sugar, mix egg yolks and sugar until thickened. While mixing gradually add half and half.

    Return the mixture to saucepan and cook over medium heat stirring constantly until bubbles form around the edge or mixture is steamy. Do not boil. Remove from heat and pour into a large bowl.

    Take 2 1/2 cup Whipping Cream, 3-4 teaspoon Vanilla, pinch of Salt  and Stir in whipping cream, vanilla and salt. Cover. Chill overnight.

    1/3 small Caramel Topping jar (or more if you desire)Freeze ice cream according to your ice cream maker directions. During last couple of minutes of ice cream freeze time pour in caramel topping.


    Recipe Credit

  • Meryl Streep | Heart Cookies 5 of 16

    Next April, Meryl will receive the Monte Cristo award from the Eugene O'Neill Theater Center for her outstanding work as an on-stage performer. Meryl puts her heart into everything she does ... including these cookies!



    1 1/2 c. butter (3 sticks), softened

    3/4 c. honey

    1 tsp. vanilla extract

    2/3 c. almonds, finely ground

    1 3/4 c. whole wheat flour

    1 3/4 c. all-purpose flour

    Jam or preserves for filling (optional)



    In large bowl, with mixer on medium speed, cream butter, honey, and vanilla. Add almonds and flours, and mix until well blended. Divide dough into 4 pieces; wrap each in plastic wrap and refrigerate at least 2 hours. 


    Preheat oven to 325° F. On lightly floured waxed paper, roll 1 piece dough 1/8 inch thick. With 3-inch heart-shaped cookie cutter, cut dough into hearts; transfer to cookie sheet. Wrap and refrigerate trimmings. If filling cookies with jam, make a shallow thumbprint in center of each cookie, then spoon a dab of jam into each thumbprint. 


    Bake cookies 12 to 14 minutes or until browned at edges. Let cookies remain on cookie sheet 2 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough and trimmings. Makes 5 dozen cookies.


    Recipe Credit

  • Miranda Lambert | Peanut Butter Pie 6 of 16

    Miranda shared this recipe with Good Housekeeping and revealed it was a favorite of her husband, country music star Blake Shelton, year round. 



    1 9-in. refrigerated ready-to-use piecrust

    ¾ c. sugar

    â…“ c. cornstarch

    1 tsp. salt

    4 c. whole milk

    4 lg. egg yolks, lightly beaten

    ¾ c. peanut butter (preferably crunchy)

    3 Tbsp. butter, at room temperature

    1 Tbsp. vanilla extract

    Freshly whipped sweetened heavy cream, for serving

    Chopped peanuts, for garnish



    1. Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.

    2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

    3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

    4. To serve, top with whipped cream and garnish with chopped peanuts.


    Recipe Credit

  • Neil Patrick Harris | Ooey Gooey Bars 7 of 16

    I just read through this recipe twice and am convinced this HAS to happen in our house this weekend. In part because it will be ridiculously cute to hear my son try to say "ooey gooey," but also because YUM!



    Nonstick spray, for pan

    1 box pound-cake mix (16 oz.)

    1/2 cup butter, softened

    4 eggs

    8 oz. cream cheese, softened

    3 3/4 cups powdered sugar

    1/2 cup coarsely chopped pecans



    1. Preheat oven to 350°F.

    2. Grease a 9" x 13" baking pan; set aside.

    3. In a large bowl combine cake mix, butter, and 2 eggs. Mix until smooth.

    4. Spread mixture evenly in pan.

    5. In a medium bowl combine 2 1/2 cups sugar, 2 eggs, and cream cheese. Mix until smooth.

    6. Carefully spread cream-cheese mixture evenly over first layer and sprinkle with pecans.

    7. Bake for 35 minutes. Let cool 5 minutes.

    8. Dust with remaining sugar and cut into 2" squares.


    Recipe Credit

  • Mayim Bialik | Pecan Pie Truffles 8 of 16

    With the exception of the bourbon in the ingredients, Mayim has created a really great no-bake dessert recipe that would be fun to make with the entire family. I'm betting you could omit the bourbon and add a tad more vanilla and turn these truffles into something for all ages.



     2 1/2 cups toasted pecans, finely chopped

    1 cup graham cracker crumbs

    1 cup brown sugar

    1/2 teaspoon salt

    2 tablespoon maple syrup

    1/4 cup bourbon

    1 teaspoon vanilla

    7 ounces dark chocolate



    In a medium bowl, stir together the chopped pecans, graham cracker crumbs, brown sugar, and salt until well combined.

    Add the maple syrup, bourbon, and vanilla and stir well. USE YOUR HANDS to make sure it's fully incorporated!

    Form into walnut (or smaller) sized balls and place on a cookie sheet. Freeze for at least 2 hours.

    Line a baking sheet with parchment paper, silpat, or wax paper. Melt the chocolate (in a double boiler, candy melter, or the microwave) and dip the truffles into the chocolate (all the way, or just half is fun, too) and place them on the prepared baking sheet. Let sit for 15 minutes. Store at room temperature in an airtight container.


    Recipe Credit

  • John Legend | Peanut Butter Oatmeal Chocolate Chunk Cookies 9 of 16

    John Legend is not messing around with these cookies. The only thing missing are raisins or M&M's. Wait a minute! Did I just create a new recipe?!



    1 1/2 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon ground cinnamon

    1/2 teaspoon sea salt

    14 tablespoons butter, softened

    3/4 cup firmly packed dark brown sugar

    1/2 cup granulated sugar

    2 eggs

    1 1/2 teaspoons vanilla extract

    3 cups rolled oats

    1 cup dark chocolate chunks

    1 cup peanut butter chips

    1/2 cup raisins

    Chopped peanuts, for garnish



    Preheat the oven to 350 degrees F. 

    Stir together the flour, baking soda, cinnamon and salt in a medium bowl. 

    Beat your butter and sugars in a separate bowl with an electric mixer on medium speed until creamy and fluffy. 

    Add the eggs and then the vanilla and beat well.

    Add the combined flour mixture and mix well.

    Add the oats, chocolate chunks, peanut butter chips and raisins, and mix well. 

    Drop heaping teaspoonfuls of dough onto a cookie sheets.

    Sprinkle chopped peanuts over.


    Recipe Credit

  • Katharine Hepburn | Brownie Recipe 10 of 16

    I can't think of anything more fabulous than presenting a plate of brownies at a party and just casually mentioning, "These are Katharine Hepburn's brownies."



    ½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate

    1 stick (1/2 cup) unsalted butter

    1 cup sugar

    2 eggs

    1/4 cup flour

    1 teaspoon vanilla

    Pinch of salt

    1 cup roughly chopped walnuts or pecans



    Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended.

    Remove from heat and stir in the sugar.

    Whisk in the eggs and vanilla.

    Stir in flour, salt and walnuts. Mix well.

    Pour into a well buttered 8-inch square baking pan.

    Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean.

    Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.


    Recipe Credit 

    Image Credit: Disney

  • Julia Roberts | Fresh Peach Crisp 11 of 16

    Well, of course Julia has a peach crisp recipe! I would very much like to be eating this right now.



    3 lbs firm-ripe peaches, pitted and cut into 1 inch chunks

    1/4 cup fresh lemon juice

    1/4 cup Scotch whisky

    1/4 cup granulated sugar

    3/4 cup packed brown sugar

    12 tablespoons butter, cut up

    1 1/2 cups all-purpose flour

    1 teaspoon cinnamon



    Preheat oven to 400°F Grease 13" by 9" glass baking dish.

    Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.

    Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.

    Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.


    Recipe Credit

  • FLOTUS | Chocolate Chip Cookies 12 of 16

    Presidential chocolate chip cookies! You can't go wrong with a classic cookie, and these are a White House favorite.



    2 1/4 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon salt

    1 cup (2 sticks) unsaltedbutter, softened

    1 stick Crisco butter-flavored solid vegetable shortening

    3/4 cup granulated sugar

    3/4 cup packed brown sugar

    1 teaspoon vanilla extract

    2 eggs

    1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)

    2 cups chopped walnuts



    1. Heat oven to 375°.

    2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.

    3. Add eggs, 1 at a time, beating well after each addition.

    4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.

    5. Drop rounded tablespoons of dough onto un-greased baking sheets.

    6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


    Recipe Credit

  • Johnny Cash | Fudge Cake 13 of 16

    This recipe is from Favorite Recipes From Mama Cash's KitchenNothing better than knowing the recipes your music idols grew up with!



    margarine, 1 cube 

    1 cup water

    1/2 cup shortening

    4 tablespoons cocoa

    2 cups flour

    2 cups sugar

    2 eggs

    1 teaspoon baking soda

    1 teaspoon cinnamon

    1/2 cup buttermilk

    1 teaspoon vanilla



    Bring to a boil the margarine, water, shortening and cocoa; set aside to cool.

    In another bowl, combine flour and sugar.

    When chocolate mixture has cooled, add the eggs, baking soda, cinnamon, buttermilk and vanilla.

    Bake in greased and floured pan in 350 degree oven until done


    Recipe Credit

  • Alicia Silverstone | Pecan Pie 14 of 16

    Alicia has become very dedicated to sharing recipes. She updates the recipe section of her blog often, and she has published The Kind Diet, a book about her path to healthier and kinder eating.



    pecans 3.25 cup

    maple syrup 0.75 cup

    barley malt 0.5 cup

    cinnamon 1 tsp

    arrowroot 2 tbsp

    roasted sesame tahini 4 tbsp

    pre-made pie crust or pie crust of your choice 



    Preheat oven to 350 degrees.

    In a food processor mix until smooth all ingredients except the pecans.

    Then add the pecans and process until the nuts are chopped and mixed with the other ingredients.

    Pour this concoction into the pie shell.

    You can add extra pecans on top before baking for decoration.

    Bake for 45 mins to one hour until the top browns slightly.


    Recipe Credit

  • Barbra Steisand | Chocolate Cake 15 of 16

    Did you really expect it to take anything less than 20 steps to create Barbra Steisand's favorite chocolate cake? This is a seriously serious chocolate cake. If you plan on making it, please call me over. I will bring my own fork and will help you clean up.



    1 1/4 cups softened butter

    3 cups sugar

    3 eggs

    2 teaspoons vanilla extract

    4 ounces unsweetened chocolate, melted

    3 cups flour

    3 teaspoons baking soda

    1/2 teaspoon salt

    3/4 cup buttermilk

    1 1/3 cups boiling water

    3/4-1 cup roasted slivered almonds



    18 ounces semi-sweet chocolate chips

    1 1/2 cups heavy cream

    2 tablespoons butter, cut up

    1 teaspoon vanilla extract



    Preheat oven to 350 degrees F.

    Grease and flour 2 9-inch cake pans.

    Tap out excess flour.

    In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.

    Add eggs and vanilla extract; beat till well blended.

    Add melted chocolate and beat 1-2 minutes.

    Mix together flour and baking soda and salt.

    Add to chocolate mixture in 2 additions alternately with the buttermilk.

    Beat till well blended.

    On low speed, add boiling water and beat till smooth.

    (Batter will be thin.) Pour into prepared pans.

    Bake for 35-40 minutes or until tester inserted in center comes out clean.

    Let cool in pans for 10 to 15 minutes.

    Turn out onto wire racks and cool completely.

    For Ganache:Melt chocolate chips and cream together and stir until smooth.

    Stir in butter and vanilla.

    Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.

    Cover one layer with a little more than 1/3 of the ganache.

    Top with second layer; frost top and sides with remaining ganache.

    Press almond slivers into sides of cake.

    Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.


    Recipe Credit

  • Gwyneth Paltrow | Molten Chocolate Cake 16 of 16

    There is just so little chocolate in this recipe. It is like the UN-Barbara chocolate cake. I am sure it tastes just as good. Um ... right.



    1 1/2 tablespoons butter, plus more for the ramekins

    1 1/2 oz. chocolate

    1 egg, plus 1 egg yolk

    1/2 cup confectioners' sugar, plus 1 teaspoon

    2 1/2 tablespoons all-purpose flour

    3 tablespoons crème fraîche

    1/2 teaspoon vanilla



    1. Preheat the oven to 450°F.

    2. Generously butter two 4 oz. ramekins.

    3. Melt the butter and chocolate together in a small glass bowl set over a small pot of simmering water. Let it cool a bit while you whisk together the egg, egg yolk and 1/2 cup of confectioners' sugar in a separate bowl. Whisk in the melted butter and chocolate and then the flour.

    4. Fill the ramekins and bake for seven minutes. The edges and top should be just set.

    5. Meanwhile, whisk the crème fraîche together with the remaining teaspoon of confectioners' sugar and the vanilla.

    6. Remove the cakes from the oven, let them cool for a few minutes. Invert onto dessert plates and serve each with a spoonful of crème fraîche.


    Recipe Credit

Image Credit: All images, unless otherwise noted, are from PR Photos

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