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

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

Alice Medrich, author of Sinfully Easy Delicious Desserts has simplified the Austrian classic by making a rich, almond based dough that comes together in the food processor and never once necessitates the use of a rolling pin. More

This fluffy-smooth-chocolaty mousse requires nothing more than a food processor and a stand mixer or whisk. More

The cinnamon and sugar flavors in this recipe are fairly standard coffee cake territory but the addition of candied ginger in the cake and a pinch of allspice in the glaze give this cake a bit of pizzazz and an ever so slight spiciness that will have you shaving off slice after slice, even after breakfast is over. More

Whether you're breaking out the Bisquick or mixing up your own batch of blueberry buttermilks, pancakes are always a crowd pleaser. And said pancake crowd will be even more pleased if you're serving them up a batch of these Coconut Milk Flapjacks from Warren Brown's CakeLove in the Morning. More

With delicate notes of sweet-tart lemon and roasted almonds, the real highlight of these muffins is the topping. Almonds are tossed with a splash of milk, vanilla, and sugar to make for a crunchy coating for the tops of these little guys. More

These are wonderfully crumbly-tender scones riddled with chunks of walnut and sweet-tart dried cherries. They're topped off with crunchy turbinado sugar and just a pinch of salt. More

Joy Wilson works soft goat cheese, dark chocolate, coarsely ground black pepper, and flaky sea salt into these petit truffles, rolling them in bitter cocoa powder to finish. They aren't over the top sweet but they're plenty chocolaty. And they have just the right amount of goat-y goodness both flavor-wise and in that great creamy-crumbly quality that we love in goat cheese. More

This recipe works a few mashed avocados into a pound cake recipe and adds a bit of cornmeal for texture. It bakes up just barely green, crisp on the edges, tender within, and with just a bit of a crunchy bite. More