To make mint or orange Milanos, just substitute the extract of choice for the vanilla in the ganache. More

To encapsulate the velvety chocolate cream, it could be none other than a chocolate puff. More

The pastry cream used to fill these éclairs doesn't have to be vanilla—it can be flavored with any sort of extract or oil you'd like, orange flower water is particularly nice. Or for chocolate, simply add a few tablespoons of chocolate ganache to the pastry cream. More

Rose Levy Beranbaum created this cake for Campbell's soup and explains in the recipe's introduction that the tomato soup adds both color and a zing to the cake. She also claims that no one can ever guess what the mystery ingredient is when she brings it to a party. So is it fantastic or kind of foul? I had to try it out for myself. More