Baking

The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch.

The dairy-free secret to this fudge's creaminess? Avocado.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that’s your thing.

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

This savory granola will magically boost the flavor, protein, and crunch factor of any dish. Sprinkle it over a plate of whipped ricotta and crispy broccoli for an easy, veggie-centric meal.

While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It’s an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.