Sure, you could say it with flowers. Although if novelty is what you’re after, a bouquet isn’t exactly the answer. These sweet little somethings, on the other hand…

These chocolatey sensations–with their crisp edges and chewy centers–are monstrous in size as well as their lineup of kooky ingredients.

Looks like an upside-down cake. Tastes like an upside-down cake. Yet this cake couldn’t be more right-side up, with no scary moment of wrecking, er, reckoning.

When your cheeks are smudged with flour and there’s an obscenely buttery, made-from-scratch croissant before you, you’ll be glad you didn’t just run out to the corner bakery.

Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.

These diaphanous lovelies are a theatrical departure from the norm, shattering dramatically and delivering untold caramelized, bittersweet chocolate goodness.

The true beauty of this Bundt depends on your perspective. Does it lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy day ease? You tell us.

Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of butter-y, chocolate-y, Jewish-y goodness.

Holiday diet tactic #142: This stunning cookie tree. (Sort of makes it harder to scarf down a half batch of cookies when doing so would demolish the Christmas tree, eh?)

We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?

These spectacular–and, we swear, simple–cookie creations can be yours with your favorite roll-out cookie recipe, our royal icing, and these handy how-tos.

What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll and bake and decorate as it is to admire–and devour.

The cutest, sweetest, happiest gingerbread people ever, right? They also happen to be the fastest, cheapest, unfussiest gingerbread cookies we’ve encountered.

“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.

Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for swirling in cocoa and cinnamon.

Though the name doesn’t give it away, these subtly spiced cookies are vegan-friendly, though we sure as heck couldn’t tell it from their I’ll-have-just-one-more appeal. Shhhh.

It’s no surprise that a traditional Scandinavian cookie would be warming. Chalk it up to an inspired melding of cinnamon, cardamom, ginger, black pepper, and cocoa.

Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.

Home cook and storybook savant T. Susan Chang explains how she eventually came around to baking this quick, fragrant, subtly sweet loaf from a gourd of fairy tale proportions.

Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.