Epicurious

Plump Medjool dates stuffed with creamy herbed goat cheese and wrapped in fresh basil and crispy prosciutto make for seriously addictive eating. Plus, these salty-sweet bundles are quite possibly the easiest hors d’oeuvre you’ll ever make. Stuff and wrap the dates a couple of hours ahead, then arrange on a baking sheet, cover with plastic, and refrigerate until party time. When your guests arrive, pop the dates under the broiler and serve immediately.

Epicurious member and Maine resident Jesse Wakeman first made this ultimate breakfast burrito when he was in fifth grade. It’s fast (under 20 minutes), tasty, and simple to make. To warm the tortillas, arrange them in a single layer on a baking sheet and bake in a 350°F oven until just heated through, about 30 seconds. Alternatively, wrap the tortillas loosely in a damp towel and place in the microwave on high for about 20 seconds.

Whether you are baking for Christmas morning, a brunch with family, or a plain old lazy Sunday, these cinnamon rolls from Molly Wizenberg of Orangette.com make it an occasion. If you’re crunched for time, try popping the prepared dough into a warm oven to help it rise.

A sweet blend of ripe bananas, brown sugar, and nutmeg that only tastes decadent, this dairy-free, low-calorie smoothie uses almond milk to pump up the protein. Add a touch of almond extract to increase the flavor, or use chocolate almond milk and a tablespoon of peanut butter.

These sophisticated waffles were originally conceived as the dessert course in a modern Parisian bistro menu, but make this the sweet dish for your next brunch—every good brunch includes at least one dish that could pass for dessert! If salted caramel is just too much before noon, skip it and serve these ethereal waffles with real maple syrup, or fruit and a dusting of confectioners’ sugar. And take note—the caramel is a dream drizzled over ice cream.

Dried blueberries and plump dates partner with old-fashioned rolled oats and toasty nuts in this hearty granola created by Epicurious editor-in-chief Tanya Steel and her Real Foods for Healthy Kids coauthor Tracey Seaman. Sesame seeds lend extra crunch while pure maple syrup (cane syrup or honey are excellent substitutes) kisses the mix with sweetness. With milk or yogurt, this granola is an easy breakfast, but don’t limit yourself: it’s delightful sprinkled on pancakes or as a topping for ice cream.

This classic almond-flavored dessert gets a boost from a dried-fruit compote steeped overnight in grappa syrup. Once drained, this compote is coupled with the frangipane filling—an almond paste, not marzipan—to give the beautiful tart its luscious, unforgettable taste. The reserved syrup is brushed over the golden brown tart for a sparkling finish.

This elegant dessert evokes all the fun of a caramel apple but is a whole lot cleaner and easier to eat—and to share. McIntosh and Golden Delicious apples tend to break down when cooked, so use firmer cooking apples such as Cameo, Cortland, or Braeburn. Save leftover sauce for another use, such as an ice cream topping, a sweet fondue, or dip.

Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)

Chocolate and hazelnut: Consider this combination the “Meg Ryan and Tom Hanks” of flavor profiles—sweet, nutty, and guaranteed to produce a blockbuster. Baking expert Carole Bloom’s indulgent cake recipe calls for an easy homemade hazelnut butter, but store-bought will do just as well. Top it off with some crushed hazelnuts for added texture, and then serve it with a glass of Sauternes or port, or a shot of espresso.

Foolproof and moist, this cake is suitable for birthdays or other celebrations. Tip: It’s better to underbeat the frosting than overbeat it for a frosting that’s easier to spread.

With toasted pecans, dried sour cherries, and creamy milk chocolate chunks, these cocoa-based cookies feature a mix of flavors guaranteed to appeal to every palate. Seek out a high-quality milk chocolate for the richest, smoothest experience, or experiment by replacing some or all of the chunks with premium white chocolate.

The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.

Sometimes the simplest things are the most delicious. Epicurious member JynnJynn of Louisville, Kentucky, ensured these moist cookies are easy to make and easier to enjoy. Follow JynnJynn’s advice and add coconut, or use white chocolate and other fruit or nuts. Save a few cookies for the next day, as the banana flavor truly comes out the day after baking.

Crisp on the outside and gooey on the inside, these irresistible cookies get extra crunch from dry-roasted peanuts. The recipe, from Epicurious member Ashlee L. Galletta of Winnipeg, Canada, was inspired by Reese’s Peanut Butter Cups, so get ready for a heady dose of peanuts balanced by creamy milk chocolate. If you prefer your cookies a little less sweet, skim a couple of tablespoons of sugar from the recipe and swap in semisweet chocolate chips for the milk chocolate ones.

These deliciously sticky nut bars are like miniature maple pecan pies and are perfect as a dessert, snack, or indulgent breakfast. Swap out the walnuts and pecans with other varieties, or try mixing some dried fruit into the filling to add another layer of sweetness. Make a batch to share with friends—or store them in a container as a gift to yourself.

With a recipe that is simple enough for beginners yet customizable for experienced bakers, this bread will end the days of buying overpriced loaves. Choose your favorite 7- or 10-grain cereal and then experiment with your own mixture of seeds and nuts to determine the taste and texture that suit you. This loaf is special enough to be a gift but requires less than an hour of active prep time. Use it for sandwiches or eat it toasted with a smear of butter or jam.

“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.

While several hours are required for the dough to rise twice, this top-rated bread recipe demands little more than 20 minutes of active time. If you prefer milder heat, omit the chile seeds and ribs, as that’s where the majority of their fire resides. A shopping note: Always purchase extra yeast. If it doesn’t foam when combined with water, it’s past its prime and you’ll need to start over with new. Active dry yeast will keep for about a year, but with this recipe in your repertoire, you’re likely to use it much sooner than that.