Avocado's role here is to add body the shake. Drinking this reminded me of a thick and creamy chocolate milkshake, but the overall effect felt lighter. More

The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake. More

Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying. More

I hope my version will be a Sunday favorite: I brush the cake with some fig syrup so it soaks up the sweetness, top it with a less rigid custard, and of course, crown the torte with a generous amount of figs. More

This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut. More

Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying. More

A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar. More

Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse. More

The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie. More

I was delighted to discover that this recipe was not only super easy, but also a tasty way to enjoy coffee in pudding form. With instant-tapioca, this pudding thickens readily and you may be tempted to eat it straight from the pan, but have patience—it's worth waiting for it to chill completely. Top with whipped cream for a sweet ending to a hot summer night. More