Electric Mixer

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers.

We combined our favorite elements from the most popular banana bread recipes on our site to create the ultimate version of this sweet, nutty, supremely moist quick bread.

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…

I grew up eating these classic chocolate crinkle cookies every December. To me they are the very definition of holiday sweetness and happy memories. While the dough will become quite stiff as you’re making it, the final result is a light, airy, melt-in-your-mouth chocolate cookie that marries perfectly with whatever you’re drinking, whether that's eggnog, hot chocolate, or a cold, frosty glass of milk. 

These no-bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately.

I am always in search of the best brownie, and I figure if you can’t find it, make it. So here it is: a triple chocolate brownie, with a layer of toasted chopped nuts encased in dulce de leche, then topped with a zesty cheesecake mixture and baked again. I rest my case.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

This incredibly dark, extra-moist cake is meant for serious chocolate lovers. Dutch-process cocoa powder and baking soda give it a deep color. Top with light, fluffy meringue or your favorite frosting.