Dessert

One of the easiest ways to use leftover sourdough starter is to make waffles. Crispy on the outside and light and fluffy in the middle, these cinnamon sugar waffles are incredible.

The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.

In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.

The dairy-free secret to this fudge's creaminess? Avocado.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that’s your thing.

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.