A frozen yogurt that earnestly tastes like real strawberries. And yes, it's totally okay to eat for breakfast. More

The traditional recipe for Pig Pickin' Cake calls for boxed yellow cake mix, mandarin oranges, instant vanilla pudding, crushed pineapple, and Cool Whip. This version makes the cake and the whipped cream from scratch for a super moist and slighty less pre-fab version. More

This is a lighter alternative to traditional cheesecake. The flaky crust and the addition of ricotta help lighten the affair, making it the perfect finish for early summer dinners. While this pie would be great with any fruit topping, I recommend strawberries and rhubarb, made with frozen or fresh strawberries and fresh rhubarb. More

Hot fudge is the king of ice cream toppings, and this homemade version is such a snap that you'll never need to buy it in the jar again. More

Bottles of wine and bouquets of flowers make for lovely hostess gifts, but a box of handmade candy says "thanks for inviting me over" in a much more personal fashion. This Black-and-White Sesame Brittle from Kir Jensen's The Sugar Cube is ideal to bring along to any dinner party, simple to make, impressive to gift, and a sweet treat to nibble on after any meal. More

Inspired by the classic breakfast combination, these cookies are sweet, chewy, and full of maple brown sugar flavor. More

This cake is a riff on Key Lime Pie, complete with a tart key lime curd icing and buttery graham cracker crumbs. More

These flaky cups are an elegant way to serve fruit and yogurt at brunch More

But hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. And while they're gorgeous on their own, we certainly wouldn't balk at Jensen's suggestion for topping them with lemon curd or rhubarb jam. More

It's a beautiful balancing act: the holey rounds of lightly crispy fried dough act as perfect bookends for the light-as-air whipped cream and juicy strawberry slices which act as filling. More

Fresh mint takes this spin on Cookies n' Cream to the next level. More

With Pluma Moos, the ingredients are simple: fruit, sugar, spices, vanilla, and water— and there's ample room for variation. Use fresh produce for the market, frozen fruit or a mix. Note, the fruit with large seeds, like blackberries, will require additional time for straining. More

Seldom do I promote a recipe so chock-full of store-bought components, but when there are Oreos involved, I make an exception. This is just the ticket for lovers of the cookies n' cream combo, when an ordinary bowl of ice cream just won't do. More

This Indian Pudding from Robb Walsh's Texas Eats is a decidedly old fashioned dessert. It's a wonderfully wobbly custard made from cornmeal and eggs and sweetened with dark molasses. Warm spices are added to the mix along with a handful of chopped raisins. More

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and... More

The beauty of these cookies is their versatility. Play around: you can fill them with jam, Nutella, peanut butter, or chocolate ganache. More

Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan. Batter is spread in a pan, then sprinkled with a sugar and cocoa powder mixture and liquid. This top layer filters down, essentially swapping places with the batter. The result is a layer of cake floating on top of pudding. More

Folks love to say that everything is bigger in Texas, and while we're not sure about everything, these Ancho Brownies from Robb Walsh's Texas Eats by Robb Walsh are certainly big, sweet, and spicy. More

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More