These Mallowmores are a homemade version of the chocolate-dipped graham cracker topped with marshmallow cookie that goes by many different names. You know the one, its similar a s'more with but with out the sticks and the campfire. More

After baking up a batch I realized that there was nothing embarrassing about these cookies, save for their unfortunate name. The dough is not that different from the Toll House version, just a bit more brown sugar and less white. The cacao nibs and ground coffee lend a wonderfully adult bitter richness. And the extended chill in the fridge makes for cookies that are nice and crunchy on the outside, but chewy and just underdone enough in the center to make them a guilty pleasure. More

My experience with French macarons is sadly limited. Sure there were a few wonderful ones in France and a handful of lesser-good versions from New York bakeries, but all in all, I haven't eaten more than two dozen in my life. More

With my tea obsession in full swing I was thrilled to see this recipe for Matcha Tea Leaf Shortbreads in Unforgettable Desserts by Dede Wilson. They are little shortbreads cut into the shapes of leaves with the addition of matcha, a powdered form of green tea incorporated into the dough. More

I assumed that something this perfect would require baking skills superior to my own, but they are fairly basic in technique. Three steps in fact: a basic shortbread, a caramel topping with plenty of almonds and dried cherries mixed in, and a finishing drizzle of dark chocolate. More