These cute little croissant-like cookies can be filled with whatever makes you happy! I filled mine with jam, cinnamon sugar and chocolate.

Just because the holidays are over doesn’t mean it’s time to put away the peppermint desserts… like these peppermint sugar cookies!

This whole wheat blueberry muffin is courtesy of Whole Foods Market. I added some lemon to give it a bit of zing.

This ricotta cheesecake comes from my sister-in-law’s Italian grandmother. The ricotta gives the cheesecake a light and airy texture.

Lemon and rosemary is not a typical flavor combination when it comes to desserts. However, it works really well in this shortbread.

This is a Chinese version of the traditional Swiss cake rolls. My dad can’t resist buying one of these every time we visit a Chinese bakery.

Got a sweet tooth but don’t like them too sweet? I’ve got you covered with this Japanese strawberry shortcake!

Italian rainbow cookies feature three beautiful layers of almond cake. They’re filling with a raspberry jam and topped with chocolate!

Make your holidays chocolate-y and minty with this ice cream. I included chunks of cookies, crushed peppermint and a chocolate fudge swirl.

Make your own jumbo bakery-style chocolate chip muffins at home! They’re big enough to share (or eat on your own).

This copycat Casey’s taco pizza is just as good as the original. The best part is the crushed Doritos on top!

Sometimes it’s good to take shortcuts when baking. This beautiful black forest tart uses a can of pre-made cherry pie filling.