Elana Amsterdam

Chocolate Cake with fluffy Marshmallow Frosting is a fabulous birthday treat for children and adults alike. To make a layer cake, simply double the recipe below and use two cake pans.

This recipe is a twist on the classic lemon-and-caper-based Italian piccata sauce. Here I feature spicy smoked paprika and tangy kalamata olives, creating a unique, savory flavor. I've used cod, though halibut would also work well. The trick is to choose a thicker fish that can absorb this spicy sauce. Serve with a big green salad or steamed kale.

This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall. It works especially well with S'mores and is divine frosted over Chocolate Cake or sandwiched between Chewy Chocolate Cookies. Don't fear if the mixture overcooks and the agave nectar turns dark amber—you will have roasted marshmallow frosting, creating a slightly different, though equally tasty, treat.

This rich, sweet dessert is almost candylike, though still nourishing with a decent dose of high-protein pecans and almond flour.

I especially enjoy the food blog www.deliciousdays.com. Recently I saw a recipe for a wheat-based muesli bread on that site and used it as inspiration for this nutty, sweet fruit loaf. When I want a healthy treat for dinner, I toast a slice and spread it with goat cheese.

Dark, milk, and white chocolate chips are sprinkled throughout this rich chocolate cupcake. For a more sophisticated version, use only dark chocolate chips. Guaranteed to fulfill your daily chocolate craving.

These versatile treats make fabulous hors d’oeuvres or a great breakfast on the run. They are so portable that they pack equally well for picnics, the office, and school lunches.

My younger son eats this straight out of the bowl!

My younger son loves these cupcakes and calls them Strawberry Spongecakes. These pink-flecked pleasers are best made at the height of strawberry season.