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Thumb_17832_Baked Ricotta Custards

Thumb_17832_Baked Ricotta Custards

These custards are considerably lighter than their cheesecake inspiration. Serve with cranberry sauce on the side. If a crisp topping is desired, sprinkle with coarse sugar and caramelize under the broiler or with a blow torch just before serving. Read more about this recipe at the Washington Post.

Thumb_13969_Risotto-Style Vanilla Farro Pudding

Thumb_13969_Risotto-Style Vanilla Farro Pudding

Nutty farro holds up beautifully when slow-cooked, releasing just the right amount of starch and softening without turning mushy in this whole-grain rice pudding-style dessert. Read more about this recipe at Cook & Eat.

Thumb_17478_Warm Banana Pudding Pie

Thumb_17478_Warm Banana Pudding Pie

Make sure to use very ripe bananas for this version of an old Southern favorite served at Johnny's Half Shell on Capitol Hill. Read more about this recipe at the Washington Post.

Thumb_20413_Black Bean Fudge Brownies

Thumb_20413_Black Bean Fudge Brownies

Beans add fiber and protein to these gluten-free brownies, helping to keep them moist; espresso adds depth. This recipe was adapted from a recipe in Ania Catalano's Baking With Agave Nectar that was reprinted on 101 Cookbooks.

Thumb_16379_Salted Caramel Sundaes

Thumb_16379_Salted Caramel Sundaes

Salt is a flavor enhancer that produces a subtle, sweet-and-salty taste that puts a whole new face on caramel sauce in this sophisticated ice cream sundae. Read more about this recipe at the Washington Post.

Thumb_12402_Olive Oil-Vanilla Cake

Thumb_12402_Olive Oil-Vanilla Cake

Although this easy cake will keep on the counter, covered with plastic wrap, for a few days, I think the flavor of the olive oil comes through best while it’s still warm. Feel free to add additional flavorings, like a touch of almond or orange oil. For more recipes like this visit hogwash.

Thumb_9535_Molten Chocolate-Cherry Cakes

Thumb_9535_Molten Chocolate-Cherry Cakes

Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite. Smooth: melted chocolate center, with just the right mount of gooey. Lush: chocolate and cherries together, without the epicurean disaster (IMHO) also known as chocolate-covered cherries in a box. Read more about this recipe at hogwash.

Thumb_9543_Flourless Chocolate-Basil Torte

Thumb_9543_Flourless Chocolate-Basil Torte

Although a true torte typically replaces a cake’s flour with nuts or breadcrumbs, this deeply chocolaty, dense confection, rimmed with dark ganache, just seems too decadent for the word cake. Read more about this recipe at hogwash.

Thumb_9585_Molten Chocolate Cookies

Thumb_9585_Molten Chocolate Cookies

The little surprise of gooey chocolate in the center make these a rich treat for any occasion. They are best served warm, maybe over a scoop of vanilla ice cream or with a tall glass of milk.

Thumb_8634_Walnut Rolls

Thumb_8634_Walnut Rolls

These rolls take awhile to make, but they're really simple in the end. Wrap them in plastic wrap and then aluminum foil, and they'll keep in the freezer for several months. (Though it's unlikely that they won't be eaten before then.)  This recipe makes 8 small rolls, but you can also bake 4 larger ones.

Thumb_9407_Sour Cream Banana Bundt Cake

Thumb_9407_Sour Cream Banana Bundt Cake

I had three ripe bananas and an open container of Tofutti Better than Sour Cream that I wanted to use today, so this was my solution. I love it when I have a problem and the answer is cake, don’t you? Read more about this recipe at VeganYumYum.

Thumb_8656_Chocolate Spice Drops

Thumb_8656_Chocolate Spice Drops

These cookies are plenty rich, but the spices give them a nice edge. Be careful not to overbake them - it's hard to tell when the bottoms are browning. They should be soft to a gentle touch when they're finished.