365 Magazine

Rob Weiner’s Poppy Seed Cake from Phil’s Favorites by Phil Rosenthal.

Thanks to a full can of pumpkin puree, this pumpkin loaf has a moist, tender texture that’s almost cakelike. Plus, the melted chocolate stirred into the batter for the chocolate swirl gives it a rich, brownie- like flavor.

The Cake Batter Truffle was so popular that we ended up using it as a filling for a limited run of cake batter macarons. We don’t have them available year- round, so I knew I needed to share the recipe here. Microwaving the flour ensures any harmful bacteria is killed, making it safe to use for the edible cake batter macaron filling.

When I studied pastry, beignets were one of the first things I learned to make, so they’ll always have a special place in my heart. I stuffed these with Nutella because I love it as a dip for beignets, but this way, you don’t have to serve it on the side—it all comes together in one neat little package. There’s just something about the warm and gooey chocolate center that can’t be beat.

In In Edith’s Kitchen, Edith’s Paletas de Fresas capture the bright, fresh flavor of ripe strawberries in a refreshing, icy treat. These homemade popsicles balance natural sweetness with a hint of citrus, making them perfect for warm days.

ENCHANTED CHOCOLATES, OAK BLUFFS This is the holiday gift that became an island bestseller. Enchanted Chocolates owner Kathleen Cowley has been making almond butter crunch for over forty years, first as a gift for friends, then selling it at her family’s candy store in Oak Bluffs and at the farmers market, layering hard almond toffee with … Read more

This lemon loaf has all the “feels” of a lemon loaf from your favorite coffee shop. Save your money and make your own with pantry staples. Its texture is rich and “buttery” from extra-virgin olive oil, and it has a double hit of the fresh zing of lemon that I love in the cake and the icing.

What’s more comforting than a slice of apple pie? An apple cider cookie full of the flavors of fall! Baked with cinnamon, nutmeg, cloves, and freshly grated Granny Smiths, these autumnal cookies are soft and moist with a gooey, pie-like center. Topped with a swirl of cinnamon frosting—and served à la mode if you’re feeling fancy—put on a cozy sweater and prepare your palate for an intense apple experience you’ll never forget.

I ate so much tiramisu while shooting with the Food Network in Tuscany that I’m going to change the name of the show from Ciao House to Tiramisu House! Tiramisu loosely translates as “pull/ lift me up” in Italian and that’s what this iconic dessert has the power to do.

Donuts have been an essential part of New York’s culture since 1673, when the first donut shop in the country opened in the city. The various delectable styles available today trace the fascinating history of immigration and innovation, from old-fashioned sour cream rounds and light choux crullers to delicate cake donuts and crisp flaky cronuts.

These plush buns, enriched with eggs and olive oil and flavored with candied orange and anise, are a Provençal breakfast treat. They manage to be both sturdy and light, and no matter how carefully you take a bite, invariably some of the sugar coating will rain down on your shirt. C’est la vie! Overachievers can make their own candied orange peel, but a good-quality store- bought candied peel is fine, too. There are scores of different ways to shape these, from bear claw–like paddles to batons, but we like the simplicity of the S-shape.

Satisfy your sweet tooth with these easy No-Bake Chocolate Coconut Bars! Made with rich chocolate, shredded coconut, and simple ingredients, this delicious treat is perfect for a quick dessert or snack. No oven required—just mix, chill, and enjoy!