This airy, creamy dessert has a good dose of tropical freshness, provided by mango. More

Usually, I top tres leches with mounds of whipped cream, but here, a toasted marshmallow cap with bits of bronzed and toasted coconut seemed a more fitting match. More

Peel away the layers of my delicate and complex soul and you'll discover cheap sequins and over-processed junk food near the core. Attempting a balancing act between my bipolar desires, I made a gussied-up Twinkie. Twinkie gets a makeover! Twinkie goes to prom! Here's what I did: for the springy sponge-like exterior of the cellophane-wrapped snack I substituted an orange-flavored, fluffy chiffon cake. The filling is a meringue-based semifreddo sweetened with honey and speckled with toasted sesame seeds More

I've been gathering and researching Latin American recipes in preparation for each week's installment of "Dulces" and decided to start with those that are most familiar; the ones I grew up eating. My husband couldn't wait for me to make this one: it's one of his favorites because it's all cocoa and sugar, but especially because it's one that he learned to prepare alongside his grandmother. More

This is a four ingredient, ten minute, better-than-homemade-sweet-potato-pie dessert. Could you ask for anything more out of a recipe? More

Decked out with strawberries, blueberries and plenty of fresh whipped cream, this is a picnic-perfect dessert for your 4th of July celebration. More

I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting. More

This is an icebox cake introduced to me by Lee Holtzman, a friend and food writer. It's an heirloom recipe of the Holztman family, one I've never heard of before or since, so I've adopted the name her family gave it. It's an icebox cake, a Northern European tiramisu: dry-ish cookies soaked in spirit-laden liquid, layered with whipped cream and chilled until the layers meld into a mellow, puffy cloud. More

I have a love affair with icebox cakes. A tower of cookies layered with whipped cream or custard sits overnight in the fridge. After the stint, the cookies have absorbed the moisture, turning into a cakey consistency. Hands down, it's one of the simplest ways to create a cake, which comes in handy after a holiday season full of frenzied baking. And since I add a blast of heat to everything, the whipped cream for this chocolate icebox cake is flavored with cocoa powder, New Mexican chile powder and cayenne. The result is a chocolate-chile slice of heaven that has never been easier to create. More