Stand Mixer

Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.

These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

It’s never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out—ain’t nothin’ wrong with plain ol’ whipped cream. For a luxurious twist, try the mascarpone variation below.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.

This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.

As wild as it may seem, pour hot water over peak summer fruit and batter before sliding the lot into the oven for cobbler with an extra-crackly, extra-satisfying crust.

Mark our words: This is the easiest pie you’ll make all summer. The graham cracker crust gets filled with a simple mixture of sweetened condensed milk and lemon juice, and it gets topped with a golden-brown crown of meringue.

This is cookbook author Jerrelle Guy’s tangy updo to the classic strawberry shortcake.

Take a classic coconut cake, add fresh strawberries to the mix, and what do you get? Pink layers that burst against a bright, white cream cheese frosting.

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.

This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.

The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.

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.

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.