From Cook’s Illustrated:

• January 2009: “Chewy Chocolate Cookies” (p. 22)
• September 2015: “Chocolate–Caramel Cake” (p. 20)
• January 2016: “Pear-Walnut Upside-Down Cake” (p. 18)
• September 2016: “Classic Chewy Oatmeal Cookies” (p. 22)
• November 2016: “Millionaire’s Shortbread” (p. 14)
• January 2017: “French Butter Cake” (p. 20)

From cookbooks

By Joanne Chang-Myers: See subpage

Diane St. Clair, The Animal Farm Buttermilk Cookbook (Andrews McMeel, 2013; ISBN 978-1-4494-2753-5)

• “Buttermilk and Sour Cherry Coffee Cake” (p. 24)
• “Orange-scented Cinnamon Rolls” (p. 26)
• “Magdalena’s Fry Cakes (Buttermilk Doughnuts)” (p. 37)
• “Best Buttermilk Pie” (p. 152)
• “Chocolate Chess Pie” (p. 153)
• “Deep Dark Chocolate Sheet Cake with Buttermilk Glaze” (p. 160)
• “Pumpkin-spice Buttermilk Cake” (p. 164)
• “Hazelnut-chocolate Cake with Chocolate Sauce” (p. 191)

Emily Elsen and Melissa Elsen, The Four & Twenty Blackbirds Pie Book (Grand Central, 2013; ISBN 978-1-4555-2051-0)

• Spring:
  • “Lizzie’s Lemon Sour Cream Pie” (p. 88)
  • “Pistachio Coconut Cream Pie” (p. 92)
• Summer:
  • “Nectarine Blueberry Pie” (p. 119)
  • “Skillet Stone Fruit Streusel Pie” (p. 132)
• Winter:
  • “Lemon Chess Pie” (p. 196)

Carole Bloom, Caramel (Gibbs Smith, 2013; ISBN 978-1-4236-3212-2)

• “Chocolate and Caramel Layer Cake” (p. 47)
• “Caramel Swirl Cheesecake” (p. 67)
• “Caramel-Layered Dark Chocolate Brownies” (p. 77)
• “Butterscotch Blondies” (p. 80)
• “Caramel Cashew Tart” (p. 84)
• “Caramel Coconut Tart” (p. 89)
• “Caramelized Walnut Tart” (p. 91)
• “Caramel Mousse Chocolate Tartlets” (p. 102)
• “Caramel-Filled Double Chocolate Tartlets” (p. 104)
• “Chocolate Dulce de Leche Pecan Pie” (p. 110)
• “Nutty Caramel Bars” (p. 133)
• “Cocoa and Caramel Sandwich Cookies” (p. 135)
• “Classic Butterscotch Pudding” (p. 149)
• “Mini Caramel Souffles” (p. 153)
• “Coco de Leche Ice Cream” (p. 189)

Kevin Mills and Nancy Mills, Chocolate on the Brain (Houghton Mifflin, 2000; ISBN 0-395-98358-4). A rather disappointing trade paperback, written for people who are not accustomed to baking. I found a piece of junk mail from 2002 marking the first recipe listed below, and I have no idea whether I ever tried making it. The page numbers are printed in a typeface so small my aging eyes can’t make them out without mechanical assistance.

• “Almost Flourless Chocolate Cake” (p. 35)
• “Congo Bars” (p. 112)
• “Chocolate Turtle Bars” (p. 125)
• “Chocolate Crispy Rice Treats” (p. 132)
• “Raspberry Chocolate Pudding Cake” (p. 206)

Lori Longbotham, Luscious Chocolate Desserts (Chronicle Books, 2004; ISBN 0-8118-3516-2)

• “Luscious Chocolate Layer Cake” (p. 32)
• “The Original Chocolate Decadence” (p. 42)
• “Chanterelle’s Chocolate Soufflé Cake” (p. 46)
• “Perfectly Simple Dark Chocolate Tart” (p. 51)
• “Chocolate Pecan Turtle Tart” (p. 54)
• “Killer Chocolate Cheesecake” (p. 63)
• “My Favorite Chocolate Pudding” (p. 80) — no eggs!
• “Ultimate Chocolate Marquise” (p. 88)
• “Chocolate–Chocolate Chunk Cookies” (p. 97)
• “Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios” (p. 98)
• “Ganache-filled Brown Sugar Bars” (p. 111)
• “Luscious Chocolate Custard Ice Cream” (p. 118)
• “Chocolate Crème Fraîche Ice Cream” (p. 119)
• “Bittersweet Chocolate Gelato” (p. 121)

Stephen Collucci with Elizabeth Gunnison, Glazed Filled Sugared & Dipped (Clarkson Potter, 2013; ISBN 978-0-7704-3357-4)

• “Apple Cider Doughnuts” (p. 32)
• “Bacon, Cheddar, and Chive Cake Doughnuts with Honey Butter” (p. 45)
• “Chocolate Cake Doughnuts” (p. 51)
• “Gingerbread Doughnuts” (p. 56)
• “Blackberry Jelly Doughnuts with Thyme Sugar” (p. 62)
• “Banana Cream Doughnuts with Peanut Butter Mousse” (p. 67)
• “Peanut Butter Doughnuts” (p. 76)

Alice Medrich, Seriously Bitter Sweet (Artisan, 2013; ISBN 978-1-57965-511-2). A revised and expanded edition of Medrich’s 2003 offering, Bittersweet, which I also have.

• “Bittersweet Chocolate Ice Cream” (p. 52)
• “Mint Chocolate Chip Ice Cream” (p. 54)
• “Fallen Chocolate Soufflé Cake” (p. 82)
• “Tribute Cake” (p. 171)
• “Chocolate Cheesecake” (p. 208)
• “Chocolate Pecan Pie” (p. 224)
• “Cocoa Bean Almond Roulade” (p. 268)
• “Giuliano’s Sweet and Savory Meat Sauce with Chocolate” (p. 287)

Martha Holmberg, Modern Sauces (Chronicle Books, 2012; ISBN 978-0-8118-7838-8)

• “Jumble of Berries with Gratinéed Honey–Ginger–Tangerine Sabayon” (p. 178)
• “Honey Lemon Pudding Cake with Spiced Blueberry Sauce” (p. 207)

Emily Luchetti, A Passion for Desserts (Chronicle Books, 2003; ISBN 0-8118-3178-7)

• “Caramel Chocolate-Chunk Tart” (p. 43)
• “Walnut Hazelnut Bars” (p. 61)
• “Rustic Blueberry Tart” (p. 93)
• “Pumpkin Upside-down Cake with Cranberry Pecan Topping” (p. 120)
• “Ricotta Cheesecake with Dried Cherries and Golden Raisins” (p. 127)
• “Walnut Cake with Chocolate Orange Sabayon and Vanilla Crème Anglaise” (p. 129)
• “Bittersweet Chocolate Mousse Cake” (p. 139)
• “Citrus Cake” (p. 146)
• “Meyer Lemon Buttermilk Tart” (p. 160)

Jacques Pépin, Essential Pépin (Houghton Mifflin Harcourt, 2011; ISBN 978-0-547-23279-9)

• “Hot or Cold Leek Soup” (p. 12)
• “Black Bean Soup with Bananas” (p. 20)
• “Lentil and Barley Soup” (p. 33)
• “Cranberry Bean and Tuna Salad” (p. 60)
• “Warm Bean and Bacon Salad” (p. 61)
• “Leek and Gruyère Quiche” (p. 80)
• “Herb and Goat Cheese Soufflé” (p. 82)
• “Tomato, Basil, and Cheese Soufflés” (p. 83) — stuffed tomatoes with a soufflé filling
• “Red Pepper Linguine with Walnuts” (p. 89)
• “Ziti with Sausage and Vegetables” (p. 94)
• “Orzo with Arugula Sauce” (p. 94)
• “Brown Rice and Onio Pilaf” (p. 104)
• “Wild Rice with Pine Nuts and Peas” (p. 105)
• “Spicy Rice” (p. 106) — with pork
• “Curried Bulgur with Currants” (p. 108)
• “Potato and Spinach Galette” (p. 115)
• “Potato Ragout” (p. 120) — with pork
• “Salmon Fillets in Basil Sauce” (p. 194)
• “Crusty Salmon on the Skin” (p. 194)
• “Baked Salmon in Green Herb Sauce” (p. 195)
• “Poached Salmon in Ravigote Sauce” (p. 196)
• “Cod in Olive and Horseradish Sauce” (p. 214)
• “Sole Claudine” (p. 214)
• “Flaked Cod with Zucchini, Tomatoes, and Black Olives” (p. 224)
• “Cod à l’Espagnole” (p. 225)
• “Spicy Chicken Breasts” (p. 256)
• “Chicken Diable” (p. 259)
• “Chicken in Tarragon Sauce” (p. 262)
• “Grilled or Pan-Seared Marinated Flank Steal” (p. 318)
• “Blade Steak with Herbs” (p. 319)
• “Grilled Steak with Lemon-Thyme Butter” (p. 319)
• “Herb-rubbed Strip Steak” (p. 321)
• “Braised Stuffed Flank Steak” (p. 322)
• “Fiery Chili with Red Beans” (p. 330)
• “Pork Chops with Mustard and Capers” (p. 359)
• “Braised Pork Loin” (p. 364)
• “Sausage and Potato Ragout” (p. 368)
• “Leeks in Béchamel Gratin (p. 438)
• “Stuffed Onions” (p. 446)
• “Scallion Gratin” (p. 447)

Michael Wild, Lauren Lyle, G. Earl Darny, and Adele Novelli Crady, Bay Wolf Restaurant Cookbook (Ten Speed Press, 2001; ISBN 1-58008-260-2)

• “Braised Beef with Salsa Verde” (p. 8)
• “Short Ribs Braised in Red Wine with Spring Vegetable Ragout” (p. 68)
• “Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan” (p. 92)
• “Pork Chops with Apples and Escarole” (p. 163)
• “Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette” (p. 164)
• “Braised Chicken with Spicy Greens” (p. 193)

Lora Brody, Chocolate American Style (Clarkson Potter, 2004; ISBN 1-4000-4597-5)

• “Best Birthday Cake” (p. 99)
• “Rocky Road Cake” (p. 114)
• “Chocolate Cherry Torte” (p. 116)
• “Bittersweet Chocolate Ice Cream” (p. 135)
• “Chocolate Linzer Torte” (p. 169)
• “Chocolate Pound Cake” (p. 174)
• “Chocolate–Peanut Butter Shortbread Bars” (p. 196)
• “Peanut Butter Cups” (p. 215)
• “Denver Chocolate Pudding Cake” (p. 219)
• “Chile Cha-Cha Brownies” (p. 227)
• “Chocolate Polenta Cake with Kirsch Crème Anglaise” (p. 256)
• “Narsai David’s Chocolate Decadence” (p. 258)
• “Optimism Tart” (p. 261)
• “Chocolate Raspberry Torte” (p. 268)

Dorie Greenspan, Chocolate Desserts by Pierre Hermé (Little, Brown, 2001; ISBN 0-316-35741-3)

• “Apricot and Ginger Chocolate Loaf Cake” (p. 3)
• “Suzy’s Cake” (p. 5)
• “Black Forest Cake” (p. 11)
• “Faubourg Pavé” (p. 17)
• “Criollo” (p. 34)
• “Chocolate and Hazelnut Dacquoise” (p. 39)
• “Chocolate-filled Mille-feuille” (p. 47)
• “Moist and Nutty Brownies” (p. 61)
• “Chocolate Sparklers” (p. 67)
• “Warm Chocolate and Raspberry Tart” (p. 97)
• “Linzer Tart” (p. 106)
• “Chocolate and Lemon Caramels” (p. 169)
• “Chocolate Semifreddo with Coconut Dacquoise” (p. 186)
• “The Original Hot Chocolate” (p. 203)
• “Caramelized Cinnamon Hot Chocolate” (p. 207)
• “Spiced Hot Chocolate” (p. 209)

Jeffrey Alford and Naomi Duguid, Home Baking: The Artful Mix of Flour and Tradition Around the World (Artisan, 2003, ISBN 1-57965-174-7)

• “Rugelach” (p. 36)
• “Danish Log” (p. 38)
• “Kazakh Dried Fruit Pastries” (p. 42)
• “Jamaican Coconut Pie” (p. 56)
• “Cherry Strudel” (p. 62)
• “Fresh Quark Stollen” (p. 126)
• “Cranberry-Chocolate Sweet Buns” (p. 245)
• “Chelsea Buns” (p. 248)
• “Taipei Coconut Buns” (p. 252)
• “Russian Apple Pancakes” (p. 276)
• “Buttermilk Fruit Cake” (p. 347)
• “Childhood Gingerbread with Molasses” (p. 353)
• “Chewy Pecan Bar Cookies” (p. 403)
• “Ukrainian Hazelnut Roll-Ups” (p. 404)

Rosetta Costantino, Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily (Ten Speed Press, 2013, ISBN 978-1-60774-402-3)

• “Biscotti Eureka (almond-filled spiral cookies)” (p. 31)
• “Torta Gattopardo (ricotta and pistachio mousse cake)” (p. 42)
• “Torta di Pistacchio (pistachio cake)” (p. 46)
• “Gelo di Mandarino (mandarin orange pudding)” (p. 59)
• “Gelato al Cannolo (cannoli ice cream)” (p. 63)
• “Nero all’Arancia (dark chocolate gelato with candied orange peel)” (p. 64)
• “La Deliziosa (sandwich cookies filled with hazelnut cream)” (p. 74)
• “Torta Ricotta e Pere (ricotta and pear cake)” (p. 77)
• “Ciambella all’Arancia (orange-scented olive oil cake)” (p. 126)
• “Torta di Ciliege (cherry almond cake)” (p. 128)
• “Dolci di Noci (walnut cookies)” (p. 151)
• “Pezzetti di Cannella (little cinnamon cookies)” (p 156)
• “Biscotti di Ceglie (almond cookies with cherry preserves)” (p. 162)
• “Crostata al Caprino (sweet goat cheese tart)” (p. 167)
• “Barchiglia (chocolate-glazed almond tart with pear preserves)” (p. 170)

From Yotam Ottolenghi, Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (Ten Speed Press [Penguin Random House], 2014; ISBN 978-1-60774-621-8):

• “Black Currant Friands” (p. 286) (wondering if “blackcurrant” was actually meant — not the same thing as “black” “currant” in my dictionary)
• “Fig and Goat Cheese Tart” (p. 298)
• “Apricot, Walnut, and Lavender Cake” (p. 308)
• “Ricotta Pancakes with gooseberry relish” (p. 311)
• “Walnut and Halvah Cake” (p. 315)
• “Grilled Banana Bread with tahini and honeycomb” (p. 319)
• “Ricotta Fritters with orange and honey” (p. 322)
• “Meringue Roulade with rose petals and fresh raspberries” (p. 332)

From Julia Child, Louisette Bertholle, and Simone Beck, Mastering the Art of French Cooking, vol. 1 (Knopf [Penguin Random House], 2013 reissue of 2001 40th anniversary edition; ISBN 0-394-53399-2):

• “Bavarois à l’Orange” (p. 596)
• “Bavarois au Chocolat” (p. 599)
• “Soufflé au Chocolat” (p. 619)
• “Tarte Normande aux Pommes” (p. 637)
• “Tarte au Citron et aux Amandes” (p. 646)
• “Clafouti” (p. 655)
• “Gâteau Fourrè à la Crè d’Orange” (p. 672)
• “Gâteau à l’Orange et aux Amandes” (p. 676)
• “Reine de Saba” (p. 677)

From Julia Child and Simone Beck, Mastering the Art of French Cooking, vol. 2 (Knopf [Penguin Random House], 2013 reissue of 2001 40th anniversary edition; ISBN 0-394-40152-2):

• “Le Kilimanjaro—Glace au Chocolat, Pralinée” (p. 421)
• “Mousse Glacée, Pralinée aux Noix”
• “Gâteau aux Noix—Le Saint-André” (p. 490)
• “Le Succès—Le Progrès, la Dacquoise” (p. 497)

From Louisa Shafia, The New Persian Kitchen (Ten Speed Press [Penguin Random House], 2013; ISBN 978-1-60774-357-6):

• “Pomegranate semifreddo with blood orange compote” (p. 148)
• “Saffron frozen yogurt and cardamom pizzelle sandwiches” (p. 151)
• “Mulberry yogurt cake” (p. 153)
• “No-bake persimmon and goat cheese cheesecake” (p. 159)

From Agatha Kulaga and Erin Patinkin, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery (Harlequin, 2014; ISBN 978-0-373-89295-2) — I think the subtitle rather oversells the book, and I gave it a poor review on Amazon for other reasons, but there are still some recipes in here that I think are worth trying:

• “Banana Nutella coffee cake” (p. 44)
• “Jelly doughnut muffins” (p. 69)
• “Salted chocolate chip cookies” (p. 77)
• “Peanut butter cookies” (p. 78)
• “Chewy chocolate ginger cookies” (p. 82)
• “Buttery shortbread” (p. 88) with variations
• “Pear, sour cherry & cardamom pie” (p. 106)
• “Nectarine, blueberry & vanilla bean rustic tart” (p. 110)
• “Goat cheese, spring onion & chive quiche” (p. 118)
• “Coconut, chocolate & brown butter blondies” (p. 132)
• “Chocolate cheesecake with sour cream topping” (p. 153)
• “Flourless chocolate cake” (p. 171)

From Shelly Kaldunski, The Ice Creamery cookbook: Recipes for Frozen Treats, Toppings, Mix-Ins & More (Weldon Owen, 2014; ISBN 978-1-61628-6684-2) — published for Williams-Sonoma:

• “Fresh Mint Ice Cream with Chocolate Flakes” (p. 24)
• “Vanilla Bean Ice Cream with Lavender” (p. 26)
• “Rich Chocolate Ice Cream with Cacao Nibs and Salted Caramel” (p. 27)
• “Cinnamon-Brown Sugar Ice Cream” (p. 28)
• “Salted Caramel Ice Cream on Brownies” (p. 31)
• “Chocolate-Peanut Butter Ice Cream” (p. 32)
• “Mexican Chocolate Ice Cream” (p. 33)
• “Orange-Cardamom Ice Cream” (p. 36)
• “Salted Peanut Butter & Jelly Ice Cream” (p. 38)
• “Toasted Pistachio Gelato with Honey Swirl” (p. 41)
• “Chocolate-Coconut Gelato” (p. 43)
• “Cream Cheese Gelato on Graham Crackers” (p. 49)
• “Vanilla-Berry Frozen Yogurt” (p. 52)
• “Honey Frozen Yogurt with Poppy Seeds” (p. 55)

From Zoe Nathan, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Chronicle Books, 2014; ISBN 978-1-4521-2352-3):

• “Cocoa Nib Muffins with Dark Chocolate Glaze” (p. 35)
• “Chocolate Chunk Muffins” (p. 36)
• “Chocolate Almond Muffins” (p. 38)
• “Lemon Cornmeal Muffins with Lemon Glaze” (p. 46)
• “Gluten-Free Vegan Banana Chocolate Muffins” (p. 53)
• “Chocolate Hazelnut Scones” (p. 75)
• “Blueberry Cornmeal Cake” (p. 80)
• “Lemon Pistachio Cake” (p. 83)
• “Chocolate Banana Walnut Cake” (p. 86)
• “Gluten-Free Chocolate Hazelnut Cake” (p. 87)
• “Pear Whole-Wheat Crumb Cake” (p. 88)
• “Old-Fashioned Coffee Cake” (p. 91)
• “Carrot Apple Teacake” (p. 98)
• “Fresh Blueberry Brioche” (p. 108)
• “Whole-Wheat Flaky Dough” (p. 124)
• “Blueberry Nectarine Crisp” (p. 159)
• “Chocolate-Glazed Cake Doughnuts” (p. 181)
• “My Dad’s Pancakes” (p. 188)

From Nick Malgieri, Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook (Kyle Books, 2014; ISBN 978-1-909487-11-6<):

• “Orange and Almond Tart” (p. 40)
• “Appenzell Hazelnut Tart” (p. 43)
• “French Lemon Meringue Tart” (p. 48)
• “Sour Cherry Tart with Almond Meringue” (p. 52)
• “Cranberry Pecan Pie” (p. 68)
• “Molasses Pecan Pie” (p. 70)
• “Osgood Pie” (p. 71)
• “Raspberry Cream Pie” (p. 79)
• “Blueberry & Apple Pie” (p. 82)
• “‘French’ Apple Pie” (p. 91)
• “Poppy Seed Strudel” (p. 130)
• “Old Vienna Apple Strudel” (p. 132)
• “Apricot & Cheese Strudel” (p. 133)
• “Chocolate Cinnamon Twists” (p. 176)
• “Viennese Walnut Cinnamon Crescents” (p. 177)
• “Danish Dough Coffeecake” (p. 179)
• “Yeast-Risen Walnut Strudel” (p. 199)

From Yotam Ottolenghi and Ramael Scully with Tara Wigley, Nopi (Ten Speed Press, 2013; ISBN 978-1-60774-632-2):

• “French Toast with Orange Yogurt” (p. 238)
• “Corn Bread with Roasted Peaches and Maple Cream” (p. 249)
• “Baked Chocolate Ganache with Spicy Hazelnuts and Orange Oil” (p. 255)
• “Caramel Peanut Ice Cream with Chocolate Sauce and Peanut Brittle” (p. 268)
• “Ricotta Fritters with Blackberry Sauce and Chocolate Soil” (p. 273)

From Ruby Tandoh, Crumb: A Baking Book (Ten Speed Press [Penguin Random House], 2015; ISBN 978-1-60774-836-6):

• “Orange and White Chocolate Loaf Cake” (p. 37)
• “Banana Bread” (p. 41) — this one has rum and cardamom
• “Fig, Orange & Star Anise Teal Loaf” (p. 42)
• “Sour Cream Madeira Cake” (p. 42)
• “Stout Gingerbread” (p. 51)
• “Chocolate Lime Mud Cake” (p. 60)
• “Whole Wheat Walnut Bread” (p. 97)
• “Garlic Dough Balls” (p. 107)
• “Three-Cheese Brioche” (p. 117)
• “Scandinavian Almond Cream Buns” (p. 134)
• “Blueberry Swirls” (p. 136)
• “Glazed Saffron Buns” (p. 139)
• “Raspberry Mascarpone Vatrushkas” (p. 139)
• “Glazed Cake Doughnuts” (p. 150)
• “Coconut Lime Loaf” (p. 153)
• “Cherry Stollen with Pistachio Marzipan” (p. 159)
• “Hazelnut Dark Chocolate Cookies” (p. 180) — vegan
• “Tahini Lemon Cookies” (p. 186)
• “Blackberry Ricotta Cheesecake” (p. 202)
• “Rapsberry Chocolate Fondants” (p. 217)
• “Pear, Sesame & Chocolate Tart” (p. 259)
• “Spiced Chocolate Tart” (p. 269)

From Dominique Ansel, Dominique Ansel: The Secret Recipes (Simon & Schuster, 2014; ISBN 978-1-4767-6419-1):

• “Chocolate Pecan Cookies” (p. 112)
• “Vanilla Ice Cream” (p. 124)
• “Cotton-Soft Cheesecake” (p. 141)
• “Magic Soufflé” (p. 197)

From Fritz Knipschildt with Mary Goodbody, Chocopologie: Confections & Baked Treats from the Acclaimed Chocolatier (Houghton Mifflin Harcourt, 2015; ISBN 978-1-118-52352-0):

• “Double Chocolate Chip Cookies” (p. 22)
• “Chocolate–Peanut Butter Cookies” (p. 25)
• “Chocolate Shortbread Cookies” (p. 28)
• “Chocolate-Coconut Macaroons” (p. 30)
• “Coconut–Chocolate Bars” (p. 42)
• “Classic Carrot Cake with White Chocolate–Cream Cheese Frosting” (p. 48)
• “Chocolate Buttermilk Cake with Peanut Butter Buttercream” (p. 51)
• “Triple-Chocolate Banana Cake” (p. 58)
• “Chocolate–Ginger Swirl Pound Cake” (p. 60)
• “Flourless Chocolate Cake” (p. 64)
• “Double Chocolate Cupcakes” (p. 83)
• “Vanilla Bean Cheesecake with Chocolate Mousse” (p. 90)
• “Oreo Cookie Cheesecake” (p. 94)
• “White Chocolate–Pumpkin Cheesecake” (p. 100)
• “Raspberry Chocolate Tart” (p. 104)
• “Raspberry Linzer Tart” (p. 113)
• “Brioche Chocolate Bread Pudding” (p. 156)
• “American Chocolate Pudding” (p. 169)
• “Double Chocolate Bark with Salted Almonds” (p. 178)
• “Super Chocolate Ice Cream” (p. 187)
• “Chocolate Chip Graham Crackers” (p. 201)
• “Roasted Walnut Turtles” (p. 212)
• “Creamy Peanut Butter Cups” (p. 213)

From Maureen Abood, Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen (Running Press, 2015; ISBN 978-0-7624-5486-0):

• “Sticky Date Cake with Warm Orange Blossom–Caramel Sauce” (p. 154)
• “Pomegranate Rose Sorbet” (p. 163)
• “Graybeh (Shortbread Cookies)” (p. 164)

From Yotam Ottolenghi and Sami Tamimi, Jerusalem: A Cookbook (Ten Speed Press, 2012; ISBN 978-1-60774-394-1):

• “Chocolate Krantz Cakes” (p. 284)
• “Clementine & Almond Syrup Cake” (p. 294)

From Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook (Ten Speed Press, 2013; ISBN 978-1-60774-418-4):

• “Apple and Olive Oil Cake with Maple Icing” (p. 193)

From Mindy Segal with Kate Leahy, Cookie Love (Ten Speed Press, 2015; ISBN 978-1-60774-681-2):

• “Brownie Krinkles” (p. 17)
• “Ginger Sorghum Cookies” (p. 27)
• “Lemon Goat-Butter Tea Cakes” (p. 33)
• “Jill’s Spiced Double-Chocolate Cookies” (p. 39)
• “Shortbread #!: Cut the Butter” (p. 49)
• “Goat Butter Shortbread” (p. 55)
• “Pistachio Shortbread with Cranberry Preserves” (p. 57)
• “Leopard Print: Vanilla Bean and Chocolate Shortbread with Hot Fudge” (p. 61)
• “Fleur de Sel Shortbread with Vanilla Halvah” (p. 81)
• “The Black Sabbath” (p. 85)
• “Smoked Almond Shortbread with Orange Blossom and Raspberry Framboise” (p. 89)
• “Chocolate Pretzel Shortbread with Milk Chocolate Caramel” (p. 93)
• “Banilla Nillas” (p. 101)
• “Graham Cracker and Passion Fruit Whoopie Cookies” (p. 105)
• “Ode to the Chunky Bar” (p. 123)
• “A New Way to Think About Coconut Macaroons” (p. 124)
• “Honey Walnut Bars” (p. 231)

From Yossi Arefi, Sweeter off the Vine: Fruit Desserts for Every Season (Ten Speed Press, 2016; ISBN 978-1-60774-858-8):

• “Fresh Mint Ice Cream with Cacao Nibs” (p. 15)
• “Lemon Verbena Olive Oil Cake” (p. 16)
• “Strawberry Ice Cream Sandwiches with Cacao Nib Poppy Seed Wafers” (p. 39)
• “Pistachio Pound Cake with Strawberries in Lavender Sugar” (p. 43)
• “Cherry and Chocolate Turnovers” (p. 50)
• “Cherry and Poppy Seed Yogurt Cake” (p. 59)
• “Roasted Apricot and Buttermilk Sherbet” (p. 68)
• “Crème Fraîche and Blueberry Ice Cream” (p. 75)
• “Blackberry and Sage Cream Puffs” (p. 81)
• “Black Fruit Tart” (p. 85)
• “Nectarine and Blackberry Pie Bars” (p. 96)
• “Spelt Shortcakes with Roasted Stone Fruit” (p. 100)
• “Plum Pie with Hazelnut Crumb” (p. 104)
• “Soft Chocolate and Fig Cake” (p. 123)
• “A Pear-Packed Chestnut Cake” (p. 158)
• “Pear Pie with Crème Fraîche Caramel” (p. 161)
• “Cranberry Bread Pudding” (p. 186)
• “Cornmeal and Ricotta Cake with Cranberries” (p. 189)
• “Cranberry and Pear Pandowdy” (p. 190)
• “Blood Orange Old-Fashioned Donuts” (p. 197)
• “Tangerine Cream Pie” (p. 205)
• “Grapefruit and Meyer Lemon Bundt Cake” (p. 208)
• “Browned-Butter Date Blondies” (p. 225)

From Martín Rios with Cheryl and Bill Jamison, The Restaurant Martín Cookbook: Sophisticated Home Cooking from the Celebrated Santa Fe Restaurant (Globe Pequot Press, 2015; ISBN 978-1-4930-1004-2):

• “Popcorn Ice Cream with Sweet-and-Salty Caramel Sauce” (p. 262)
• “Textures of Peaches and Cream” (p. 268)
• “Black Forest ‘Cake’” (p. 272)
• “Carrot Cake with Yogurt and Cream Cheese Fondant, Caramelized Walnuts, and Mocha Ice Cream” (p. 276)
• “Mascarpone Cheesecake with Fig–Olive Oil Cake, Dried Black Plum Jam, and Red Currant Ice Cream” (p. 280)
• “Caramelized Banana and Milk Chocolate Tart” (p. 287)

From Itamar Srulovich and Sarit Packer, Honey & Co.: The Cookbook (Little, Brown, 2015; ISBN 978-0-316-28430-1):

• “Feta & Honey Cheesecake on a Kadaif Pastry Base” (p. 239)
• “Chestnut Cake with Salted Caramel Sauce” (p. 242)
• “Marzipan & Almond Cakes with Roasted Plums” (p. 244)
• “Saffron & Lemon Syrup Cake” (p. 247)
• “Chocolate, Cardamom & amp; Bitter Orange” (p. 252)
• “Cherry, Pistachio & Coconut Cake” (p. 257)
• “My Version of a Maamool Cookie” (p. 260)

From Ellen Jackson, Classic Cookies with Modern Twists: 100 Best Recipes for Old & New Favorites (Sasquatch Books, 2015; ISBN 978-1-63217-017-0):

• “Peanut Blossoms” (p. 11)
• “Oatmeal Cookies” (p. 14)
• “Chewy Double Chocolate Cookies” (p. 17)
• “Kim’s Peanut Butter Vanilla Caramel Cookies” (p. 47)
• “Decadent Chocolate Sandwich Cookies” (p. 77)
• “Chocolate-Dipped Peanut Butter Creams” (p. 80)
• “The Other Shortbread” (p. 94)
• “My Great-Grandmother’s Shortbread” (p. 107)

From Laura O’Neill, Ben van Leeuwen and Pete van Leeuwen with Olga Massov, Van Leeuwen Artisan Ice Cream (Ecco, 2015; ISBN 978-0-06-232958-5):

• “Chocolate Ice Cream” (p. 17)
• “Spicy Chocolate Ice Cream” (p. 19)
• “Gianduja Ice Cream” (p. 22)
• “Roasted Banana Ice Cream” (p. 67)
• “Apple Crumble with Calvados and Crème Fraîche Ice Cream” (p. 69)
• “Honey Ice Cream with Roasted Figs and Walnuts” (p. 77)
• “Hazelnut Ice Cream” (p. 82)
• “Pistachio Ice Cream” (p. 85)
• “Sour Cream with Blueberry Swirl Ice Cream” (p. 95)
• “Cassata Siciliana Ice Cream” (p. 97)
• “Pumpkin Ice Cream” (p. 103)
• “Coconut Ice Cream” (p. 108)
• “Ginger Ice Cream” (p. 111)
• “Lavender and Honey Ice Cream” (p. 114)
• “Rose Water-Cardamom Ice Cream” (p. 115)
• “Orange Blossom Water Ice Cream with Pistachio Shortbread” (p. 117)
• “Butterscotch and Brownies Ice Cream” (p. 123)
• “Salted Peanut Butter Ice Cream with Chocolate-Covered Pretzels” (p. 129)
• “Ceylon Cinnamon Ice Cream” (p. 133)
• “Sichuan Peppercorn with Cherry Compote Ice Cream” (p. 137)

From Hannah Queen, Honey & Jam: Seasonal Baking from My Kitchen in the Mountains (Stewart Tabori & Chang, 2015; ISBN 978-1-61769-091-4):

• “Black Pepper–Roasted Strawberry Buttermilk Cake” (p. 60)
• “Chocolate-Cherry Cupcakes” (p. 69) — skip the coffee buttercream, thanks
• “Cherry–Almond Brown Butter Cake” (p. 70)
• “Dark Sweet Cherry Upside-Down Cake” (p. 73)
• “Blackberry–Thyme Cake with Honey Goat Cheese Frosting” (p. 95)
• “Blackberry, Plum & Hazelnut Coffee Cake” (p. 98)
• “Lavender–Blueberry Cupcakes” (p. 104)
• “Dark Chocolate–Raspberry Layer Cake” (p. 111)
• “Rosemary Cornmeal Pound Cake with Caramelized Plums” (p. 123)
• “Carrot Cupcakes with Honey Cream Cheese Frosting” (p. 130)
• “Zucchini Chocolate Cake with Dark Chocolate Ganache” (p. 133)
• “Apple Cider Doughnut Cake” (p. 142)
• “Apple–Pecan Cake with Apple Cider Caramel” (p. 145)
• “Apple Skillet Cake with Rosemary Crumble” (p. 146)
• “Brown Butter Apple Stack Cake” (p. 151)
• “Pumpkin Roll with Salted Caramel Cream” (p. 155)
• “Spiced Pumpkin Cupcakes with Bourbon Buttercream” (p. 156)
• “Pear & Hazelnut Torte” (p. 179)
• “Orange Rose Water Chiffon Layer Cake” (p. 184)
• “Blood Orange Olive Oil Cake” (p. 187)
• “Cranberry Ginger Cheesecake” (p. 195)
• “Dark Chocolate Flourless Cake with Pomegranate Ganache” (p. 196)
• “Cranberry Orange Cake” (p. 200)
• “Meyer Lemon Lavender Cake” (p. 201)
• “Pear & Almond Chocolate Cake with Cider Glaze” (p.&nbsp.202)
• “Meyer Lemon &anp; Thyme Chiffon Cake” (p. 205)

From Stephanie Brubaker, Blondies Brownies and Bars (Front Table Books, 2015; ISBN 978-1-4621-1694-2). Unfortunately all the recipes in this book give volume measurements only, and many rely on highly processed manufactured foods as ingredients; several of the recipes I first noted in this book I later rejected upon reviewing the ingredients list.

• “Banana Split Brownies” (p. 17)
• “Chocolate Chip Cookie Stuffed Brownies” (p. 20)
• “Coconut Macaroon Brownies” (p. 23)
• “Dark Chocolate Raspberry Brownies” (p. 29)
• “Mint Fudge Stuffed Brownies” (p. 35)
• “Apple Peanut Butter Blondies with Caramel Peanut Butter Sauce” (p. 64)
• “Cranberry Orange Blondies” (p. 76)
• “Fluffernutter Chocolate Chip Blondies” (p. 79) — apparently she wasn’t aware that a Fluffernutter can only be made with Marshmallow Fluff brand white gooey sugar spread
• “Brown Butter Oatmeal Raisin Bars” (p. 97)
• “No Bake Peanut Butter Cup Bars with Oreo Crust” (p. 129)
• “S’mores Bars” (p. 138)

From Olia Hercules, Mamushka: A Cookbook (Weldon Owen, 2015; ISBN 978-1-61628-961-4):

• “Wasp Nest Buns” (p. 193)
• “Baked Ukrainian Cheesecake” (p. 194)
• “Honey Cake” (p. 198)
• “Prague Cake” (p. 207)

From Tish Boyle, Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (Houghton Mifflin Harcourt, 2015; ISBN 978-1-118-52355-1):

• “Vanilla Gelato” (p. 30)
• “Frozen Vanilla Yogurt Parfaits with Granola Streusel” (p. 31)
• “Sweet Cherry and Peach Crisp” (p. 77)
• “Extra-Crumbly Blueberry Muffins” (p. 96)
• “Cherry Streusel Coffee Cake” (p. 98)
• “Apple Crostata with Whole Wheat–Rosemary Crust” (p. 121)
• “Sour Cream–Apple Spice Cake with Brandied Cider Glaze” (p. 130)
• “Lemon-Raspberry Buttermilk Tart” (p. 148)
• “Lemon–Cream Cheese Pound Cake” (p. 178)
• “Light Lemon Layer Cake” (p. 175)
• “Coconut-Lime Mousse Cake” (p. 177)
• “Orange-Kissed Ricotta Cheesecake Bars” (p. 195)
• “The Ultimate Pecan Pie” (p. 239)
• “Chocolate-Glazed Peanut Butter Mousse Cake” (p. 245)
• “Chocolate-Caramel-Almond Tart with Fleur de Sel” (p. 281)
• “Ultra-Dark-Chocolate Ice Cream” (p. 321)
• “Chocolate Pudding Parfaits with Cacao Nib–Streusel Topping” (p. 324)
• “Two-Tone Milk Chocolate Mousse with Sweet-and-Salty Almonds” (p. 326)
• “Individual Warm Chocolate Brioche Bread Puddings” (p. 329)
• “Browned Butter–Chocolate Chip Cookies” (p. 333)
• “Chocolate–Almond–Coconut Bars” (p. 338)
• “Zach’s Dark Chocolate–Raspberry Pavé” (p. 349)

From Christine Moore with Cecilia Leung, Little Flower Baking (Prospect Park Books, 2016; ISBN 978-1-938849-60-2):

• “Cinnamon Rolls” (p. 65)
• “Cranberry Pecan Coffee Cakes” (p. 73)
• “Banana Skillet Cake” (p. 99)
• “Rustic Chocolate Cake” (p. 107)
• “Almond Tart” (p. 135)
• “Chocolate Peppermint Snowballs” (p. 147)
• “Brownies” (p. 182)
• “Fennel Blondies” (p. 183)

From Allyson Bobbitt and Sarah Bell, Bobbette & Belle: Classic Recipes from the Celebrated Pastry Shop (Viking, 2016; ISBN 978-0-670-06832-6):

• “Death by Chocolate Brownies” (p. 50)
• “Pecan Caramel Churchill Squares” (p. 52)
• “Dark Chocolate Brownie Fudge Cake” (p. 84)
• “Chocolate Hazelnut Gianduja Cake” (p. 86) — a bit pleonastic, eh?
• “Banana Chocolate Fudge Cake” (p. 88)
• “Tart Raspberry Lemon Cake” (p. 98)
• “Coconut Cake with Passion Fruit Curd” (p. 100)
• “Apple Cinnamon Coffee Cake” (p. 104)
• “Caramelized Almond Torte” (p. 122)
• “Aple Crumble” (p. 130)
• “Chocolate Peanut Butter Parfaits” (p. 176)

From Frédéric Anton and Christelle Brue with Chihiro Masui, translated by Emily Monaco, Tarts (Rizzoli, 2016; ISBN 978-0-7893-3123-6):

• “Caramelized Apple Tart” (p. 116)
• “Apple and Currant Crumble” (p. 118)
• “Pine Nut Tart” (p. 126)
• “Raspberry Linzer Torte” (p. 140)
• “Kiwi Tart” (p. 142)
• “Apricot Tart” (p. 144)
• “Applesauce Pastilla” (p. 148)
• “Sugar Tart” (p, 154)
• “Peanut Butter and Banana Tart” (p. 162)
• “Caramel and Mixed Nut Tart” (p. 196)
• “Raspberry Tart” (p. 200)
• “Blueberry Tart” (p. 202)
• “Blackberry Tart” (p. 204)
• “Pear and Mixed Nut Pie” (p. 228)
• “Pear and Pine Honey Tart” (p. 236)
• “‘Conversation’ Tart” (p. 248)

From François Payard with Anne E. McBride, Payard Cookies (Houghton Mifflin Harcourt, 2015; ISBN 978-0-544-51298-5):

• “Raspberry Diamants” (p. 33)
• “Sablés Bretons” (p. 43)
• “Sablés au Chocolat” (p. 50)
• “Swiss Buttercream Cookies” (p. 62)
• “French-Style Oreos” (p. 80)
• “Rosaces au Chocolat” (p. 83)
• “Coconut Rochers” (p. 96)
• “Coconut-Walnut Cookies” (p. 100)
• “Pistachio-Almond Squares” (p. 101)
• “Walnut Cookie Bars” (p. 104)
• “Cinnamon Cookies” (p. 112)
• “Brown Sugar Spiced Cookies” (p. 114)
• “Cardamom Viennois” (p. 115)
• “Christmas Balls” (p. 125)
• “Chocolate Chip–Almond Balls” (p. 126)
• “Almond-Vanilla Financiers” (p. 130)
• “Pistachio Financiers” (p. 139)
• “Florentine Bars” (p. 155)
• “Mini Parisian Macarons” (p. 160)
• “Calissons d’Aix” (p. 190)
• “Mini Chocolate-Spice Cakes” (p. 203)

From Claire Ptak, The Violet Bakery Cookbook (Ten Speed Press, 2015; ISBN 978-1-60774-671-3):

• “Apricot and Almond-Cornmeal Muffins” (p. 48)
• “Blueberry, Spelt, and Oat Scones” (p. 52)
• “Cinnamon Buns” (p. 61)
• “Raspberry and Star Anise Crumble Muffins” (p. 64)
• “Banana Buttermilk Bread” (p. 104)
• “Lemon Drizzle Loaf” (p. 114)
• “Ginger Molasses Cake” (p. 125)
• “Wild Blackberry Crumble Tart” (p. 130)
• “Chewy Ginger Snaps” (p. 134)
• “Summer Spelt Almond Cake” (p. 137)
• “Chocolate Sandwich Cookies” (p. 144)
• “Pistachio, Hazelnut, and Raspberry Friands” (p. 149)
• “Kamut, Vanilla, and Chocolate Chip Cookies” (p. 150)
• “Rye Chocolate Brownies” (p. 153)

From Samantha Seneviratne, The New Sugar & Spice (Ten Speed Press, 2015; ISBN 978-1-60774-746-8):

• “Black Pepper, Dark Chocolate, and Sour Cherry Bread” (p. 21)
• “Crunchy Peanutpepper Cookies” (p. 23)
• “S’more Pie” (p. 30)
• “Salt and Pepper Caramel Brownies” (p. 35)
• “Bittersweet Chocolate Pudding” (p. 49) — with cinnamon
• “Maple Sticky Buns” (p. 50)
• “Chocolate Cake for Leeda” (p. 81)
• “Pistachio and Chocolate Butter Cake” (p. 114)
• “Orange-Clove Pull-Apart Bread” (p. 120)
• “Sour Cherry Cheesecake Bars” (p. 127)
• “Cardamom Cream–Filled Sugar Doughnuts” (p. 130)
• “Pear and Chocolate Pan Charlotte” (p. 137)
• “Semlor (Swedish Cream Buns)” (p. 138)
• “The New Chocolate Chip Cookie” (p. 157)
• “Crêpe Cake with Pistachio Cream” (p. 161)
• “Strawberry-Thyme Semifreddo” (p. 163)
• “Roasted Banana Ice Cream with Bittersweet Chocolate” (p. 171)
• “Big Chewy Apricot and Ginger Cookies” (p. 184)
• “Saffron Currant Bread” (p. 224)

From Amy Guittard, Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company (Chronicle Books, 2015; ISBN 978-1-4521-3533-5):

• “Chocolate Cherry Scones” (p. 31)
• “Chocolate Persimmon Cake” (p. 36)
• “Chocolate Coconut Bread” (p. 39)
• “Boho Kai Chocolate Banana Bread” (p. 41)
• “Oatmeal Chocolate Chip Cookies” (p. 49)
• “Molten Chocolate Cookies” (p. 57)
• “Yo Yos” (p. 63) — whoopie pies with lemon frosting
• “Chocolate Pistachio Sablés” (p. 66)
• “Sierra Nuggets” (p. 78)
• “Decadent Brownies” (p. 82)
• “Cloud Nine Nrownies” (p. 83)
• “Cocoa Brownies” (p. 85)
• “Chocolate Banana Blondies” (p. 86)
• “Treat Bars” (p. 89)
• “Chewy Chip Bars” (p.&nbsp.90)
• “Chocolate Mousse” (p. 111)
• “Jim’s Special Fudge” (p. 131) — of the condensed-milk variety
• “Triple Chocolate Cookies” (p. 140)
• “Roasted Banana Marmalade Chocolate Tart” (p. 142)
• “Sinful Chocolate Pound Cake” (p. 146)
• “Grandma’s Chocolate Cake” (p. 150)

From Debra Music and Joe Whinney, Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker (Sasquatch Books, 2015; ISBN 978-1-57061-997-7):

• “Chocolate Pecan Breakfast Rolls” (p. 51)
• “Chocolate-Stuffed Crème Brûlée French Toast with Whipped Cream and Berries” (p. 53) — seems like the perfect breakfast to make for the lover I don’t have
• “Almond–Olive Oil Sablé Cookies with Chocolate” (p. 98)
• “Chocolate-Glazed Peanut Butter and Jelly Bars” (p. 114)
• “CB’s Million $ Chocolate Peanut Butter Pie” (p. 121)
• “Chocolate Walnut Tart with Orange and Bourbon” (p. 127)
• “Fig, Fennel, and Almond Dacquoise with Dark Chocolate Cream” (p. 129)
• “Chocolate Pots de Crème, Theo-Style” (p. 142)
• “Tallulah’s Warm Chocolate Pudding Cake” (p. 150)
• “Thierry Rautureau’s Chocolat Chaud Grand-mère” (p. 173)
• “85 Percent Noir Ganache Confection” (p. 186)
• “Fig-Fennel Ganache Confection” (p. 188)
• “Raspberry Ganache Confection” (p. 193)

From Holly Ricciardi with Miriam Harris, Magpie: Sweets and Savories from Philadelphia’s Favorite Pie Boutique (Running Press, 2015; ISBN 978-0-7624-5453-2):

• “Apple Cranberry Walnut Lattice Pie” (p. 51)
• “Pear Ginger Oatmeal Crumb Pie” (p. 56)
• “Pear Chocolate Pie” (p. 58)
• “Hummingbird Pie” (p. 64)
• “Lemon Gingersnap Pie” (p. 67)
• “Sour Cherry Almond Crumb Pie” (p. 84)
• “Blackberry Cardamom Pie with Polenta Streusel” (p. 88)
• “Peach Raspberry Orange Blossom Pie” (p. 102)
• “Berry Lavender Crumb Pie” (p. 104)
• “Berry Custard Thyme Crumb Pie” (p. 107)
• “Apricot Rosemary Crumb Pie” (p. 110)
• “Breakfast Oatmeal Pie” (p. 135)
• “Peanut Butter and Jam Pie” (p. 137)
• “Coconut Rum Pie” (p. 145)
• “Chocolate Peanut Butter Mousse Pie with Pretzel Crunch” (p. 147)
• “Oatmeal Cookie Pie” (p. 150)
• “Cookies and Cream Pie” (p. 155)
• “Butterscotch Bourbon Pie” (p. 160)
• “Chocolate Blackout Pie” (p. 163)
• “Peppermint Mousse Black Bottom Pie” (p. 170)
• “Shoofly Pie” (p. 176)
• “Whiskey Walnut Pie” (p. 181)