Annie Barron

Designed to maintain their just-out-of-the-oven loveliness for days, these are ideal for sharing something sweet with the ones you care, whether via the USPS or porch delivery. Or save 'em all for yourself.

A sturdy, healthy whole-wheat loaf brimming with nutty goodness, this bread takes its crunch from pumpkin seeds, sunflower seeds, flax seeds. Fantastic as toast and for sandwiches.

A rich, sticky, toffee-pudding-inspired muffin topped with streusel. Mmmmmm.

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.

Though we dearly loved Pop Tarts as kids, even then we thought the packaged pastries ought to be better. Flakier. Fruitier. Fresher. Just like these. And they're quite simple to pull off.

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.

The soul-satisfying collision of brownies and ice cream has been around since we were kids. In case you've ever wanted to recreate it at home, here's the best way we know.

This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream but with barely any effort. No ice cream maker required.

There's a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d'epice bread in a far more festive form.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

A ridiculously creamy--and relatively simple--homemade caramel filling graces this properly flaky pastry. Salted butter--lots of it--lends this dessert just the right amount of indulgence.

Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.