Each week we round up our favorite posts and recipes from our friends at The Kitchn.

This week, the Kitchn creates a bundt cake pan by setting a ramekin in the middle of a cake pan, a trick they picked up from Michael Ruhlman's book Ratio.

Also on the Kitchn, ten toast appetizers, making breakfast rolls the night before, and two great recipes for holiday sweets: pistachio brittle and peppermint molten chocolate cakes.

• Crusty Bites: 10 Appetizers Served on Toast: Two-bite finger foods are perfect for holiday parties, and there are endless options for spreads on mini toasts: goat cheese, marmalade, smoked salmon, creamed mushrooms.
• Sleep In! How to Make Breakfast Rolls Ahead of Time: Since nobody wants to knead dough at dawn, try doing it the night before then popping them in pans (covered with a lid or plastic wrap) and then into the fridge. The next morning, let them sit out for about an hour, then into the oven they go.
• Salted Pistachio Brittle (Better Than Christmas Cookies!): This brittle has that addictive salty-sweet thing happening and is especially nice when you're feeling cookied-out.
• Merry & Modern Chocolate Peppermint Molten Cakes: Somehow adding peppermint to super rich chocolate seems to lighten it up. (Right?)