Gallery: The Best Sweets We Ate in January

Pile of Birthday Doughnuts from Peter Pan Bakery and Dough, Brooklyn
Pile of Birthday Doughnuts from Peter Pan Bakery and Dough, Brooklyn

"Hi, former managing editor Erin! Hi, frown-face Niki! Hi, giant tumbler of bourbon! Oh, wait, what's that, a PILE OF DOUGHNUTS? Yes, that magic mountain of fried dough was my birthday cake this year, courtesy of my best friend, who took my request for a doughnut cake made of mashed-up doughnuts seriously. Most of them came from Brooklyn's Dough and Peter Pan Bakery, and were held together by a complicated (and dangerous) network of toothpicks. Happy birthday to me, indeed!"—Jamie Feldmar, Managing Editor

[Photo: J. Kenji Lopez Alt]

Saccottino con Nutella at Eataly Chicago
Saccottino con Nutella at Eataly Chicago

"As you may have already read , there is a Nutella Bar at Eataly Chicago, and it’s exactly what it sounds like. Chose from a number of different breads and pastries, and Nutella will be spread on. Since the hazelnut spread tastes great on just about anything, all of them are good. But the saccottino, which features dozens of light and flaky layers like a croissant, is where I’d suggest you start." —Nick Kindelsperger, Editor of Serious Eats:Chicago

[Photo: Nick Kindelsperger]

Affogato at Esca, NYC
Affogato at Esca, NYC

"I had an affogato at Esca with the expected espresso and vanilla ice cream taken to new heights by the addition of chocolate chips and lady fingers. It was kind of a hybrid affogato-tiramisu, but damn it was seriously delicious. My wife ordered it and I ate more than half. She was not pleased."—Ed Levine, Serious Eats Overlord

[Photo: Niko Triantafillou]

Paris Brest at M. Wells Steak House, NYC
Paris Brest at M. Wells Steak House, NYC

"A Paris-Brest (a ring of pâte a choux stuffed with hazelnut buttercream) is my favorite French pastry, so if I can get three of them in one like I can at M. Wells Steakhouse, it's a done deal. This $19 monster dessert for the table comes with crisp, caramelized edges, an appropriately hollow eggy interior, and a cake's worth of hazelnut buttercream. It's the only way to end a meal a restaurant that serves a caviar sandwich and a side dish called beef butter."—Max Falkowitz, SENY Editor

[Photo: Max Falkowitz]

Sticky Rice and Palm Sugar, Chiang Mai
Sticky Rice and Palm Sugar, Chiang Mai

"Sticky rice and palm sugar. I picked this up for a few baht while wandering around a market in Chiang Mai.... really just so I'd have something to munch on while I decided what else I was going to eat, but it was great. I loved the tiny bit of crunch the sugar added to the rice."—Paul Cline, Web Developer

[Photo: Paul Cline]

Lime Tartlet from Miette, San Francisco
Lime Tartlet from Miette, San Francisco

"Just as I started to feel the winter doldrums, this brilliantly executed tartlet from Miette reminded me that desserts can be awesome even without summer produce. The thick, cookie-like graham crust, the tart, silky lime curd, and the airy, mallow-like meringue came together to form a dessert that totally rocked."—Carrie Vasios Mullins, Sweets Editor

[Photo: Carrie Vasios Mullins]

Gluten-Free Peanut Butter Chip Cookie at Tender Greens, San Diego
Gluten-Free Peanut Butter Chip Cookie at Tender Greens, San Diego

"Tender Greens has their cookie game locked tight, from classic chocolate chip to salted oatmeal white chocolate, but the gluten-free peanut butter chip is my favorite new find. There's no flour substitute in it, just crunchy peanut butter, sugar, eggs, and lots of chocolate chips. It's crumbly on the outside, moist on the inside, and very satisfying."—Erin Jackson, AHT Contributing Editor

[Photo: Erin Jackson]

Dates from Flying Disc Ranch in California
Dates from Flying Disc Ranch in California

"I've never been all that excited about dates, but when I first tasted the super-creamy, crazy-fresh barhi dates from Flying Disc Ranch at the cafe at Chez Panisse, I knew I needed more. Luckily, they sell at San Francisco's Ferry Plaza market on Saturdays (and by mail order.) They grow a number of different varieties of dates, from chewy, caramely options to the super-decadent barhis. I think I'm spoiled for life."—Maggie Hoffman, Drinks Editor

[Photo: Maggie Hoffman]

Soft Serve Hot Chocolate
Soft Serve Hot Chocolate

"Once again, a Max Falkowitz creation has blown me away. His latest stroke of genius? Churn so-rich-it's-almost-impossible-to-drink hot chocolate into soft serve. The results? Some of the creamiest, richest, dark chocolatiest chocolate ice cream I've ever tasted. Best of all, the process is virtually effortless."—Niki Achitoff-Gray

[Photograph: Robyn Lee]