Yogurt replaces part of the butter in this traditional cookie, but you would never know. I get a lot of requests for these and can’t make a cookie tray without them.

These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch.

We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry.

Leftover ripe bananas aren't just for banana bread! Try our banana cake recipe covered with cream cheese frosting to make a sheet cake that you'll want to eat right out of the pan.

Cake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends.

Grease the baking pan thoroughly with butter or non-stick spray and consider lining the bottom with parchment paper for easy removal.

Rum cake is delicious at room temperature, warm or cold. You can zap leftovers in the microwave for up to 20 seconds.

This particular flavor combination comes from my childhood—on summer mornings, my mother would fix me a bowl of cut-up peaches with milk, sprinkled with sugar and a dusting of nutmeg. Although that's a pretty sublime combination, the flavors translate well to cake form.

The sweetness of this homemade cherry jam is nicely off-set by a fresh, spicy shortbread. A perfect summertime dessert that pairs beautifully with tea or coffee.

Homemade peanut butter cups that put Reese's to shame with a complex base of Thai flavors.

A sweet, nutty spread perfect for all your edible gifting.

Potatoes in their chocolatiest, sultriest form.

Macaroons go on a sunny walk through a forest -- and come back refreshed

A gorgeous apple upside-down cake to add to your autumn dessert list.

I asked for this recipe about 45 years ago from one of my mother's friends when we lived on an Air Force Base in Okinawa. I had just begun to bake and the recipe is so easy that it was a success on my first try. With a few tweaks, I've been baking it ever since.

We loved the idea of fondue made with chocolate and cajeta (a close cousin of dulce de leche), and when we saw that hardlikearmour used coconut milk to make her cajeta, well -- there was no holding us back. Her fondue is silken and almost custardy, punctuated with rum and vanilla and generously salted, the way we like caramel to be. Not surprisingly, it is quite rich and sweet, and we found our favorite dipping instrument ended up being salty, extra-dark pretzels. We highly recommend you try the combination.