Yes, you read that right. Chocolate-dipped. Beer marshmallows. Oh, and they have a little crushed pretzel for a garnish. Want one? More

Q: What are the crackers called that are served with egg drop soup at many Chinese restaurants, and how can I make them?

Sent by Holly More

Q: I worked at an all-vegan bakery a while back that was in Blue Ash, Ohio, and they made Marzipan Kisses. They were AMAZING! It was a simple cookie, I believe a sugar cookie, a little bigger than a quarter with a dollop of marzipan on it and the marzipan was then dipped in a sweet icing that hardened. (Royal Icing?)

I never got to make them so I have no idea what the ingredients are. I'm just looking for a recipe vegan or not vegan that will satisfy my Marzipan Kisses craving!

Sent by Le'Ann More

From first crunchy nut-filled bite, we've been big fans of the rosemary raisin pecan crackers from Raincoast Crisps. Addicts, really. Our habit has been kept in check only by the long trek across town to the one store that carries them and the fact that their cost still makes us think twice. This DIY recipe might just be our salvation. More

Q: I'm obsessed with these Williams-Sonoma Peppermint Bark Cookies, but at nearly $23 for only 12 cookies, my grad student pocket aches at the thought. Luckily, I love a good project (anything that will keep me procrastinating from actually writing my dissertation!) and so I thought I'd try my hand at recreating them.

Before I delve into the quest on my own, I was wondering if readers have come across any recipes for peppermint bark with the chocolate wafer base like these cookies, or if they have any suggestions before I move ahead.

Sent by Jessica More

Walking into Boston's Flour Bakery is a bit like walking into an inner room at Willy Wonka’s Chocolate Factory. Homemade doughnuts sparkling with sugar beckon from beside the chalkboard. Cookies the size of your hand are perfectly fanned on a cake stand nearby. The display counter is covered with plate after plate of pop-tarts oozing jam, croissants stuffed with chocolate, pillowy mounds of lemon cake, sticky buns that leave puddles of sugar when they’re lifted away - it’s completely and wonderfully overwhelming.

And this cookbook? This long-awaited compendium of all that is sugary and good? This cookbook is like winning the Golden Ticket. More

Q: In our home we try to give the kids healthy food. They are really picky eaters and some things do not work at all — but we managed to make chicken nuggets from real chicken, and homemade hot dogs and other neat stuff which we all enjoy. But the only pasta they touch is the commercial mac and cheese dinner — no matter which recipe I try from the internet, none look or taste even remotely close to the "original". How can I re-create that unique "cheese sauce"?

Sent by Moshe More

Last spring I was lucky enough to indulge in the best hot chocolate I've ever had. At Café Angelina in Paris, the rich hot chocolate is served in its own pitcher alongside a small pot of fresh and perfect whipped cream. Have you been there? Why is it so good? More

Q: Living outside of the US, I usually tend to spend quite a few hours in supermarkets every time I visit, strolling between the aisles, looking for products which cannot be easily found abroad. Being on a low-fat diet, I found that Betty Crocker has quite a few low-fat baking mixes - especially the fudge brownie and the muffin mixes, which proved to be quite successful, compared to other low-fat recipes I've tried in the past.

Since I'm not able to bring a few months supply of those every time I visit the US, can you help me with recreating the recipes for those mixes?

Sent by Sagi More

Q: On my last trip to the US, my friend made me discover those wonderfully addictive Martha White Honey Bran Muffins. I'm not usually a fan of batter mixes, but that one just blew my mind (stomach?). I brought back a few bags of it but have now ran out and can't find that mix or anything remotely close to a bran muffin in the UK.

Would you have any similar-ish recipe to recommend, or tips on how to recreate those muffins? My breakfasts aren't quite the same without warm muffins with honey and salted butter spread on them.

Sent by Adeline More