All About "easter" and "baking"

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Maple-Roasted Sweet Potatoes

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Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

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Jelly Bean Biscotti

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Don't know what to do with all those jelly beans left over from Easter?

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Pear & Ginger Cheesecake

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Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

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Cranberry-Orange-Nut Cookies

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Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

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Meringues

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Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time.

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Cheddar Cornmeal Biscuits with Chives

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These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

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Angel Delights

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Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell’s 2008 cookie contest.

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Rustic Pesto Tart

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Talk about easy! Almost everything in this pesto-cranberry tart is store-bought.

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Broccoli & Goat Cheese Soufflé

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This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate.

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Parmesan Spinach Cakes

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If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

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