Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts.
These creamy lemon cheesecakes are topped with a tangy, sweet rhubarb-raspberry compote and buttery graham cracker crumbs.
A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie.
The genius of this layer cake is its extraordinarily crunchy filling, made with almonds, salted peanuts, creamy peanut butter, chocolate and Rice Krispies. The silky milk-chocolate ganache frosting almost pushes the recipe over the top.
Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes.
Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant.
This decadent-tasting soufflé, a swirl of berries and marshmallowy meringue.
Yigit Pura perfected this crisp-creamy French dessert while working at restaurant Daniel in New York City.
This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite.
The addition of poppy seeds makes it a perfect alternative to your morning muffin, while the lemon drizzle dresses up the cake for company.