Blondie Sundaes with Fried Walnuts and Candied Fennel

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Just like the state fair, minus the crowds.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.