Dessert

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Because it should look as good as it tastes.

We have Jake Cohen's great-aunt-in-law to thank for this fast, easy Iraqi Passover dessert.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

Life is sweeter with a few cartons of Sunscoop in my freezer.

For when you want a cake that looks like it’s from a $$$ bakery, but you def don’t own a stand mixer.

They look like truffles, but they're smoother, chewier, and more voluptuous.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.

Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.