Molasses

When it comes to gingerbread, I almost always find that the allspice and cloves overpower the ginger flavor. To remedy that imbalance, I created a cookie with a double dose of ginger (ground and crystallized) and a little bit of cinnamon. And although the traditional cut for gingerbread is fat, sturdy men, I thought the lightness of angel wings seemed more appropriate for these delicate cookies.

Simple and beautiful. If you can’t find small carrots, use medium ones, halved and cut into five-inch pieces.

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin.

When serving the spiced-pumpkin soufflés, don’t forget this warm accompaniment. It’s simply magical.

As with many European desserts, this recipe calls for no salt but does use salted butter rather than unsalted.

This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts that are unlike any cake you've come across.

Brown sugar and molasses are balanced by fresh ginger and jalapeños.

Florence Myers of Gainesville, Missouri, writes: "In the late 1950s and early 1960s I was a counselor at an all-girls summer camp in New Hampshire. When we went on long hikes in the mountains, the camp cook, Peggy Ward, would pack up plenty of her wonderful ginger cookies. I've passed that cookie recipe on to many people, including my granddaughter. She tells me that every time she makes the cookies people ask her for the recipe." Old-fashioned flavor in a super-easy cookie.

Editor's note: The recipe and introductory text below are from The Fannie Farmer Cookbook by Marion Cunningham. To read more about fruitcake, see the related Daily Dish. Every kitchen file should have a recipe for a distinguished dark fruit cake. This is as good as any to be found.

This recipe yields extra gingerbread — enjoy it with a cup of tea or coffee.

Editor's note: The recipe and introductory text below are from Nick Malgieri's and David Joachin's Perfect Light Desserts. To read Epicurious's review of the cookbook, click here. These moist, chewy cookies are so good, it's hard to believe that they're low in calories and fat. Many thanks to my friend and cookbook dealer Bonnie Slotnick for sharing the recipe.

Spicy, smoky, and sweet, this would be a great side for grilled pork tenderloin.

Holiday spices and molasses give these chocolate truffles seasonal charm.