Electric Mixer

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

The swirly meringue topping on this pie is stable enough to make a day ahead and keep chilled—even if you've bruleed it.

Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies—firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.

Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.

Dark chocolate and ripe plums make a sweet match in this decadent late summer dessert.

I found this recipe while working with a lady who is gluten intolerant. At that time there weren't many recipes for her dietary needs and I wanted to make a special cake for her birthday. It's quite large, always popular and well suited for dessert. It's also great for Passover—a bonus!

Oh, wait: Did we mention the prettiest cake in the display case also happens to be gluten-free? Eat at will!

You know what never, ever goes out of style? Chocolate mousse.

Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.

This easy cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make.

We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.

Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.

Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.