Stand Mixer

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.

The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a  smooth cream cheese streaked through with violet swirl of blackberry compote.

These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.

Chocolate wafer cookies and coconut whipped cream layer up into this impeccable no-bake dessert. Frost the outside of the cake with more whipped cream if you like, or leave it “naked” with the layers visible for all to see.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

This fragrant Italian Easter bread is flavored with vanilla, almond, and candied orange peels.

This chocolaty bundt is brimming with rich flavor from a combo of cocoa and chocolate-enhancing coffee powder. The melty chunks from a chopped up bar of chocolate are just an added bonus.

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.

Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet—perfect for sandwiching with whipped peanut butter creme. They’re best made with commercial peanut butter, which makes the dough and filling easy to handle.