Electric Mixer

Breakfast loaves are so great for grabbing on-the-go, and this deliciously sweet loaf is a firm favourite of mine in the morning. ‘Bread’ just got very interesting!

This cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.

A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time.

Use this decadent, flavorful frosting recipe to make The Coconut Cake from Baked by Melissa.

Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.

Stalks of pretty, pink rhubarb sit astride a tender, chewy-edged almond cake in this stunningly easy spring dessert.

This childhood favorite is even better than you remember.

These cookies bring back the memory of those malteds. Instead of syrup, I use freshly ground espresso beans (although instant espresso or coffee works) and unflavored malt powder — you can find it in supermarkets — which gives the cookies a warm, mildly vanilla taste.

This cheesecake-like dessert is based on the first-ever recorded pie recipe, written down by ancient Romans.

Silkier, lighter, and more sinfully good than anything you've ever tasted before.

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

This cookie gets a double hit of raw sugars: sticky dark muscovado in the dough and a roll through turbinado sugar that adds crunch and a naturally glittering finish around a puddle of bittersweet chocolate ganache.

This sharable cookie has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

Dulce de leche literally translates to “candy of milk.” In layman’s terms, it’s a caramel-like concoction made from boiling sweetened condensed milk until it becomes . . . well, pretty much an eighth deadly sin. What I love most about dulce de leche is that it has the beautiful color and deep flavor of caramel, but not the chewiness . . . so you don’t have to expend needless energy flexing your jaw muscles.

Two warnings about these cookies: Don’t give them to young children before bedtime and don’t leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well—this aerates the cookies and integrates the sugar—but be conservative with your mixing once the dry ingredients are added.