Julie's Meyer Lemon Blueberry Pound Cakes
"There are not many types of produce that grow well in the Las Vegas climate, but we are fortunate to have two large Meyer lemon trees in our backyard, which produce in excess of 500 large lemons each season. The challenge is deciding what to do with our bumper crop of citrus -- a delicious challenge to have. This Meyer lemon and blueberry pound cake is my go-to sweet whenever we need a homemade hostess gift, and it is always a hit if we are entertaining guests from out of town. Lemon packs a triple punch in the moist cake, the soaking syrup, and the tart-sweet glaze. It also pairs nicely with plump fresh blueberries, which make the cake extra pretty! This cake keeps well for several days, if it lasts that long." —Julie H.
Karen's Salted Caramel Macchiato Shortbread
"I happen to love shortbread cookies and the type of butter you use makes all the difference in the world. Use the best you can find, like New Zealand, or Irish types. I decided to add a twist to this conventional afternoon tea cookie. The combination of flavors caramel, coffee, and chocolate with a dash of salt is a hands down winner in my book. Don't skimp on the salt garnish it enhances the taste." —Karen T.
Wee's 'BTS' Cake
"No matter how creative I get, I come back to this recipe time and time again. Not only is it one of my most requested recipes, but it's one of the easiest as well. This 'better than anything' cake really is better than ... 'anything'." —Wee Eats
Posie's Applesauce Cake
"Here is the cake I fall back on if baking for company---insanely delicious, moist and with a crackly caramel glaze. This is an applesauce cake with a a salted caramel glaze. Courtesy of Food52." —Posie H.
Lauren's Peanut Butter Cup Cookie Dough Brownie Bites
"Everyone knows I love chocolate and peanut butter and my friends feel the same way. What better way to celebrate the two flavors than with these delicious brownies stuffed with a peanut butter cup cookie dough filling?!" —Lauren L.
Heather's Brown Butter Chocolate Chip Cookies
"While I love eating brownies, my signature sweet for baking, would be chocolate chip cookies. But not just any chocolate chip cookie! Brown Butter Chocolate Chip Cookies! I'm telling ya- that's where it's at! Deliciously rich, with a slight nutty flavor- once you try these, you will want to make them (and eat them) again and again!" —Heather H.
Kacie's Whoopie Pies
"My mother perfected a generations-old Whoopie Pie recipe which I only recently dared to make myself. The cream does not involve frosting and most certainly doesn't contain marshmallow, but it is what makes this recipe so unique (and perfect!). Without fail someone in the room asks for the recipe and that someone is always denied! Often someone else will ask for a hand in marriage. Neither of us has said yes...yet" —Kacie
Amanda's Banana Cake
"This banana cake with coconut cream cheese frosting (recipe here) is my signature dessert not only because it tastes great but also because the recipe made me a finalist in the 2005 Southern Living Cook-Off! While I didn't win the grand prize, I was thrilled to get to participate in the cook-off in Birmingham and have my recipe published in Southern Living. The cake is incredibly moist and flavorful and goes really well with the tangy, not-too-sweet coconut cream cheese frosting. It definitely tops the list of most-requested and most-loved desserts by my family and friends." — Amanda M.
Toni's 3-Color Cookies
"These are my 3-color cookies. They're moist and very almond-y. I'm know for them among my friends, neighbors, and co-workers. I can't share the recipe, since it's an old family one, but I can say that I've improved it by using Jacques Torres chocolate to coat them. I'll never use anything else again." —Toni H.
Rashmi's 12 Layer Mocha Cake
"The ideal cake to please any chocolate lover's palate. Arduous to make but is well worth it especially for a special occasion. With the textural variety in play, each layer brings an element of surprise. With the thin cake layers and literally no butter in the cake, regardless of it's appearance; it is super light on your palate. Last I made it at the request of my dear friend for her birthday." — Rashmi
"I make these turnovers for just about everybody. The fruit changes with the season, but the ingredients are always there. Yogurt, brown sugar, cut up fresh fruit, and a wee bit o' corn starch. These are made with Kiwi and Peach/Mango nonfat yogurt, drizzled with glaze and poofed with powdered sugar. My husband will be coming home from Aikido tonight with these waiting for him!" —Kate M-P
Qi's 'Cookied' Tart
"An Insanely 'Cookied' Tart for the Cookie-holic in you. Coincidentally, it's also whole wheat, vegan and reduced fat. No white sugar or white flour present and still delicious!" —Qi T.
Esther's Cookie Dough Brownies
"Whatever the occasion, these are my signature bars that go over at any part and they freeze beautifully. This decadent toothsome treat has a rich brownie chocolate-chip studded base, a layer of oozing vanilla cookie dough in between, and a dark chocolate topping to finish it off. One bite and you'll be in Chocolate Heaven." —Esther