Stand Mixer

A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant—but still single serve—dessert, reminiscent of the classic candy.

Budino is Italian for "pudding."

This recipe is from Suzanne Goin, chef and owner of Lucques and A.O.C. restaurants in Los Angeles. It's great with her Moroccan menu in the October 2006 issue of Bon Appétit, or with just about any Mediterranean or Middle Eastern meal.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

With its tantalizing aroma of garlic, sesame, and Asiago cheese, this Middle Eastern flatbread may well be gone before you can even put it on the table.

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

The delicate, refreshing flavor of fresh mint leaves infuses the cream used to make the peppermint filling. You'll need a stand mixer to make the pastry.

The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.

Nothing beats buttery sweet rolls fresh from the oven—and you get the pleasure of filling your house with their warm, yeasty scent as they bake.

This recipe isn't easy, but if you're looking for the wow factor, here it is. Coming at the end of the meal, the dish reprises the flavor of the stuffed dates because each bite packs enormous punch as the sweet, savory, and acidic flavors come rushing forward.

This flourless torte is made with a minimum of ingredients — nothing more than walnuts, eggs, and sugar — then generously coated with coffee-flavored whipped cream.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." A French country dessert that's like pudding and tender cake all in one.