Part of my gift box of baked goods is always these ribbon cookies, they are festive looking and delicious. This cookie is divided into four layers, a chocolate layer to which I added toasted walnuts and a vanilla layer with cardamom and orange zest. This recipe, which I have tweaked over the years, came from my mother ,and she got it from Better Homes and Gardens magazine in the 1960's. The original recipe does not contain orange or cardamom; you can omit if you like and just add the vanilla extract and, as the original recipe calls for, rum flavoring. Enjoy!

This dairy free, vegan ice cream, made with sweet, sticky roasted peaches, is sure to astound you with its simplicity. No fancy ice cream maker needed here: a food processor is all you'll need to whip it up!

Think vegan desserts are out of your reach? Think again. While this recipe is a little time intensive, it feels much easier if you make the creamy chocolate filling a day or two ahead of time. You can also make the cake a day ahead of time, and then simply assemble it and make the ganache the day you'll be serving.

before you proceed with this recipe, understand that dulce de leche is dangerously addictive. It's perfectly sweet and rich -- without being too sweet or too rich. Its name also translates to "milk jam," so it is perfectly acceptable to spread thickly on buttered toast, topped with a sprinkle of sea salt. For a vegan variation, replace the milk with coconut milk. This can also be made with goats milk for an added tang, but then you're technically making cajeta.

In the past few days, spring has come alive in Los Angeles. The scent of new gardenias perfume Bel-Air and purple tulip magnolias are to be seen blooming every day around the UCLA campus. This sorbet is a breath of fresh air.

This recipe has a number of steps and may seem intimidating, but it’s actually quite simple as far as homemade marshmallows and melted chocolate go.

Like many families, our Thanksgiving holiday is filled with ritual and custom. We tend to prepare the same dishes, often served in a bowl or on a plate that is a sentimental favorite - Grandma's gravy boat, my Mom's crystal bowl for the cranberries.

A go-to cake for all occasions? With ingredients I always have on hand? This I had to try. I was intrigued by the unusual mixing and baking techniques. The fairly stiff batter needed some coaxing to get it distributed evenly in the pan, but once it was in, it baked up beautifully with a wonderful caramelized exterior and a moist, non-crumbly interior that has just the right amount of sweetness. Cut into chunks, it was a fabulous and sturdy dipper for chocolate fondue; when toasted, it browned without drying out and took cake to a whole new level.

Baklava like you've never seen it before: the puff pastry, walnuts, and honey you're used to are swapped out for a flaky pie crust, almonds, and rose water.

We were going to a friend's house one night and wanted to bring dessert. I was craving cheesecake, but was pinched for time and limited in ingredients(How do I make cheesecake without graham crackers?!!!). So, I scavenged the pantry and chucked some stuff in the 'ol food processor and came up with this ultra yummy cheesecake ( I could scoop the crust and eat it by itself its so good...not kidding)