Electric Mixer

These savory Indonesian cookies from cookbook author Lara Lee are perfectly buttery, crumbly, and cheesy. Make a big batch and enjoy them with coffee or tea all week long.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.

Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.

These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.

It’s never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out—ain’t nothin’ wrong with plain ol’ whipped cream. For a luxurious twist, try the mascarpone variation below.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.

A simple fall dessert.

What’s better than a brownie? A brownie with a layer of peanut butter cookie, that’s what.

Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen.

Tangy labneh gives this ice cream serious Froyo vibes. With the crushed granola, you could almost eat it for breakfast.

No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

Dried red dates, also known as jujubes, contribute an earthy-sweet caramel flavor to this toffee-glazed cake from Pastry Chef Danielle Spencer of Win Son Bakery in Brooklyn. Look for red dates in most Asian groceries or health food stores.

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black loaf flavored with orange zest and steeped in orange juice after it is baked.

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.

Because you don’t have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze and let the cookie dry for about five minutes, then try again.