Baking

If you can't find blanched hazelnuts, simply toast and skin regular ones.

Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

Crunchy, toasty coconut chips transform a simple loaf cake.

Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required. For more on moonpies and Mardi Gras, see Make Your Own Moonpies.

This recipe traces a familiar path: Slice fruit and nestle it in some caramel, pour cake batter over the top, bake, and unmold. When you flip over the cake, you'll find it's topped with delicious candied orange slices and citrusy caramel. Stressed about that caramel? No need to be. Keep a distant eye on the sugar once you put it on the stove, but don't hover. Chop some vegetables. Check Twitter. Pet the dog. Every so often, swirl the pan to make sure the caramel is cooking evenly. Don't bother stirring (the sugar will only clump up on your spoon). Once the mixture starts to color, swirl it slightly more frequently. When it turns an attractive chestnut brown, take it off the heat, add your premeasured butter and salt (and a splash of booze, if you want), and stir.

To create this Girl Scout cookie–inspired dessert, grind Thin Mints and use them to make the cookie crust for a luscious mint chocolate cheesecake.

Tami Hardeman, blogger (Running with Tweezers) and creator of these delightful desserts, says of her recipe, "I have to be honest - it's really all about the compote filling that gets folded up into these little pockets. It's chock full of the Indian-inspired spices that I crave with baked fruit: ginger, cardamom, cinnamon. The recipe makes more of this fruit filling than you'll need - save the rest of it in a mason jar for stuffed french toast, some melted brie on toast or stirred into yogurt."

This classic pie combines sweet Red Anjou pears with the subtle tartness of dried apricots and the distinct crunch of pecans.

EFFORT: A LOT
PREP TIME: 25 MINUTES
COOK TIME: 1 HOUR 20 MINUTES TO 2 HOURS
KEEPS ON WARM: NO The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

Sweetened with honey and made with either milk or water, this simply braided, sesame-crusted challah recipe makes four loaves, so you’ll have plenty for your Rosh Hashanah celebration and the days following.

Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared. 

Just as American children anxiously await their Christmas gifts months in advance, I anxiously awaited this scrumptious cake. Nian-Gao, New Year's cake, is one of the most important holiday dishes in many Asian countries. Eating Nian-Gao during the New Year's celebration is said to bring safety and fortune to the entire family for the coming year, though I now make it for family gatherings throughout the year.

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You're welcome.

To make ahead, freeze the cutout biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes.

These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.

I'm glad I'm no longer addicted to pastries, but to be honest, I still feel an occasional twinge of nostalgia for scones—tender and crusty, with just a touch of fruity sweetness. My husband's to blame for this grain-free recipe; after trying one of his scones, I had to banish the rest from the house, fearing I'd eat the entire batch in one sitting. (Of course, since then, I haven't been able to stop thinking about them. Argh.)

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.