Electric Mixer

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking—there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

This British recipe calls for “digestive biscuits,” but graham crackers will work just as well to infuse chocolate-filled vanilla cupcakes and toasted ‘mallow topping with that classic campfire flavor.

Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully. I use sliced canned peaches when peaches are out of season; they work just as well.

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.

Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

Too many morning buns for your crowd? This recipe halves easily.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Used for sandwiches, flatbreads, toast, or desserts, "Cloud Bread" is a simple, 3-ingredient recipe that offers a high-protein, low-carb, low-cal, gluten-free alternative to bread. Adding seasoning like herbs, spices, or honey helps boost flavor while keeping this "bread" health-focused.

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness—put out the extra honey in a crock so everyone can add as much or as little as they like.

These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.

Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.