Hillary Hawkins, Recipe Tester

The 8th wonder of the world? These insanely satiating caramels are made simply with apple cider, sugar, and spice.

A campfire classic elevated to proper dessert status. The parts you know and love are here, but now they’re covering a lush brown sugar cake. And no mosquitos!

A pleasing rye flavor. A subtle sweetness. A dough that’s exceptionally easy to handle. That whole-grain goodness thing. Just a few of the many things this rye bread has going for it.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait’ll you taste the bourbon glaze.

Everything you would imagine in a pound cake. Buttery. Indulgent. Moist. Rich. And with a perfectly balanced and ever so slightly puckery lemon glaze.

Perhaps the sneakiest way ever to get kids–of all ages–to slurp something relatively nutritious for breakfast.

Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely when made in a mini-muffin pan.)

If you’ve been thinking maybe you’re done with pumpkin everything, wait’ll you experience this aromatic pound cake that boasts the perfect balance of sweet and spice.

Think the spirit of granola. But in a satisfying cookie shape that’s crisp at the edges, chewy at the center, and oh so satisfying through and through

The perfect answer for anyone who may feel a touch sheepish about indulging in pumpkin pie for breakfast.