Lately I've had ice cream on the mind. It seems I can't go a week without buying a new pint, and so I've started a list of flavors I want to make at home: Strawberry Rhubarb, Mint Chocolate Chip, Toasted Coconut. But that list went right out the door when I saw this recipe for Blueberry Muffin Ice cream. It boasts six light, fluffy muffins in each batch!

This Key lime pie is full of clean and bright notes, and it's surprisingly simple to make — and easy to love. 

Dessert is one of my favorite meals. Let's face it: I have a pretty fierce sweet tooth. But many of us are trying to watch our sugar intake or, at least, cut down on the pure white stuff. Here are seven desserts that satisfy a sweet tooth without using any white sugar at all.  

Q: I am making the Overnight Buttery Streusel Coffee Cake for a brunch I'm having on Sunday. The recipe recommends using Kerrygold Butter, but I'm wondering what other brands people like to use for baking?

Sent by Elle

I purchased a doughnut pan a few years back for a recipe testing project I was working on, but after two or three uses, it got squirreled away to my laundry room along with plenty of other unitaskers left quietly to die. I decided recently to brush off the pan and give it another go, and I am so glad I did. l will be the first to admit that these "faux-nuts" will never be as good as a warm batch of Krispy Kremes, but they are definitely delicious enough to satisfy a hankering when there's no glowing 'Hot Now!' sign in sight.

My mother is an avid baker, but when she moved to Thailand after college to work at a leprosy hospital, she didn't have access to the peaches, fresh berries and apricots that filled the cobbler recipes in her old copy of the Betty Crocker Cookbook. Instead, she had mangos. Lots of mangos. She only mentioned her mango cobbler once many years ago, so I'm sure it will surprise her to learn I never forgot about it. But it stuck in my head, that mango cobbler, begging to be brought to life. And I'm so glad it did.

Strawberry season is starting! Strawberry season is starting! You'll find me stuffing strawberries in my face from now until the last pints leave the farmers' market. These scones are a riff on one of my favorite combos: fresh strawberries dipped in sour cream and coated with brown sugar. They're just the thing for a lazy weekend brunch with the windows open and bottomless cups of coffee close by.

Where I come from, the first thing to show up at the market is rhubarb, not strawberries. So as temptingly spring-like as a strawberry rhubarb pie might sound, if I were to make one now, it would be with strawberries flown in from a faraway place. 

Besides, why mess with rhubarb? Have you had it on its own? It's edgy, indeed. Sour and bright, it needs some sweetness, but not too much. 

Miso is often seen as more of a savory ingredient — mixed into salad dressings, rubbed on salmon or chicken, stirred into a soup, or used as a simple sandwich spread. But how about adding it to some of your favorite desserts instead? 

Bran muffins can get a bad rap. They're so often dry and overly-sweet, which always feels like a shame because bran has such a nice flavor in and of itself. Plus, there are so many ways to add a punch of flavor without a lot of extra sugar. How about a mound of blueberries, fresh lemon zest, and coconut oil folded into a delicate whole-grain batter?