This easy chocolate eggless mug cake is made with flaked almonds and no egg. It is ready in a few minutes and perfect if you're dying for something sweet. Serve dusted with confectioners' sugar and topped with ice cream or whipped cream.

Michelle Gayer tops her sensational focaccia with sweet, tender strips of roasted butternut squash scattered with thyme and drizzled with honey.

These Nanaimo bars have three layers but are well worth the effort. My son is famous for making and taking these to work. I've heard other names, but everyone knows them as Nanaimo bars here in the Northwest. They are sold on British Columbia Ferries and at coffee stands.

Michelle Gayer of Salty Tart bakery in Minneapolis smothers her monkey bread with honey-laced brown butter before baking.

Deliciously buttery, nut-filled Mexican wedding cookies have a crumbly texture and a sweet powdered sugar coating. These melt-in-your-mouth treats are a welcome addition to your holiday cookie tray. Make an extra batch to wrap in festive cookie bags and share as holiday gifts.

This apple-cranberry crisp is delightful combination of apples and fresh cranberries topped with a crisp, pecan topping. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.

This cranberry pie makes a light, delicious holiday dessert that's super simple to make with fresh or frozen cranberries. Serve warm with whipped cream or ice cream.

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste that's spread over the bread before it's baked. Jessamyn Rodriguez likes to serve it with feta and olives.

Good News Lionel Vatinet developed this hearty bread—a good source of fiber—to satisfy his Eastern European customers.

King cake is a New Orleans tradition that involves sweet cinnamon dough, a tiny plastic baby, and a party! The cake is baked with a tiny plastic baby hidden inside; whoever gets the slice with the baby in it has to host the next party. Sprinkle with purple, green, and gold sugar, or decorate with whole pecans and candied cherries.

These chewy pretzels from chef Hans Röckenwagner develop a shiny, professional-looking crust as they bake.