Desserts

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Waffle Iron Churros

Want to eat churros every morning but don't want to deal with daily deep frying? Then ese waffled churros are for you. Plus, the nooks and crannies of the waffled churros provide space for the chocolate sauce to pool. More

Salted Caramel Soufflé From 'Baked Occasions'

Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French cooking in the comfort of their own kitchens. Make this to celebrate a great woman in your life, or anyone who has achieved lofty heights and sweet success (much like a caramel soufflé). More

Amaretto Joy Milkshake

A lightly-spiked take on the classic Almond Joy candy bar in milkshake form. Toasted coconut flakes and rich coconut cream add tropical flavor, while amaretto liqueur adds sweetness and a little bit of booze. More

The Stumptown Shorty From 'Ovenly'

Sure, most shortbread seems the same on the surface. But break one of these babies apart and you'll see glassy hunks of burnt sugar, and a speckling that comes from finely ground espresso. To further the freshly-roasted flavor, this recipe from Ovenly calls for two tablespoons of cold-brew coffee as well. More

Hazelnut Maple Cookies With Orange Zest From 'Ovenly'

Beginning with a base of ground hazelnuts, these cookies get an extra dose of sweetness from a tablespoon of dark maple syrup, as well as a generous roll in maple sugar. It's an Ovenly version of a similar Italian biscotto, where pistachios are ground and bound with egg whites, sugar and lemon zest. In a clever move, the lemon zest is traded for orange, which fits much better with maple's almost malty flavor. More

Better Than Snickers Milkshake

This extra-thick milkshake has all the flavors of a classic Snickers bar: caramel, chocolate, and peanuts. Unsweetened cocoa powder works to add a punch of chocolate flavor without amping up the sippable dessert's sweetness. More

Gooey Honey Blondies From 'Ovenly'

Square and blonde and sweet all over, this Ovenly recipe is made with a combination of dark brown sugar, light brown sugar, and a heap of honey. Chunks of raw pecans keep them from being cloyingly sweet, and a teaspoon of salt makes all the flavors pop. More

Microwave Rocky Road Sponge Cakes

We use the rapid cooking power of a the microwave to make lighter-than-air sponge cakes that pack in the flavor of rocky road ice cream with three forms of chocolate, marshmallows, and toasted walnuts. The best part? They bake in under a minute! More

Pear Whole-Wheat Crumb Cake From 'Huckleberry'

The dense, nutty flavor of this cake from Zoe Nathan's Huckleberry reminds me of the skin of a Bosc pear: tan and textured, but ultimately yielding to something sweet. And it's no coincidence that this cake boasts three pears' worth of fruit. They're used to separate a layer of oat and almond flour crumble, and a wheat germ and rye flour-flavored cake. It's just as homey and welcoming as you'd expect. More

Chocolate Chocolate Teacake From 'Huckleberry'

A name so nice, they said it twice. In this recipe from the new Huckleberry cookbook, author Zoe Nathan layers melted and chopped dark chocolate over a foundation of cocoa powder and strong coffee to make a dark, densely delicious teatime cake. Of course, teatime can be extended to mean anytime, which is lucky for you. More

Baked Apples With Oat Crumble From 'Huckleberry'

The combination of baked fruit, vanilla, and brown sugar found in this recipe from Huckleberry is absolutely intoxicating. And it's truly simple to put together—chances are, the ingredients are already in your pantry. An oat and wheat flour crumble is cut with a generous amount of butter and brown sugar, and sprinkled over cored, halved apples of your choosing. They end up soft and fragrant, with plenty of crumb to cover. More

Gluten-Free Apple Fritters

Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb. More

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