We all crave that bite of delicious goodness every now and then. No matter how filling or satisfying your meals are, some sweet tooths cannot be silenced. Yes, we’re busy and we don’t always have time to bake, but here are the recipes we turn to when we want that sweet something.

Whole Wheat Muffins

We love these whole wheat muffins by Esther O. Quick, healthy, and delicious! I once subbed almond flavoring for the vanilla because I realized when I was in the middle of the recipe that I was out of vanilla. I used slivered almonds and dried cranberries for the topping, and it was amazing! Now I often do it that way. Enjoy!

• 1 cup whole wheat (or spelt) flour
• 1 cup quick-cooking oats
• ½ cup applesauce
• ½ cup honey
• ½ cup oil
• 1 egg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla

Suggested Toppings

• chocolate chips
• blueberries, cranberries, and slivered almonds

Preheat oven to 350°F (175°C).

Place all ingredients in a medium-sized bowl. Mix by hand or in mixer until combined. Pour into lined muffin cups. Top with your favorite toppings.

Bake for 18–20 minutes until golden brown and a toothpick inserted in center comes out clean.

—Chaya Baila Lieber, copyeditor

Kahlúa Cake

This is an all-time favorite easy cake. Although Kahlúa isn’t kosher anymore, we still call the cake that, we just make it with different coffee liqueurs like Misceo.

• 1 box yellow Duncan Hines cake mix
• 1 pkg instant vanilla pudding mix
• 1 cup oil
• ¾ cup water
• ¼ cup vodka
• ¼ cup coffee liqueur
• 4 eggs

Preheat oven to 350°F (175°C). Grease a Bundt pan and set aside.

Beat all ingredients together until there are no lumps. Pour into the prepared Bundt pan.

Bake for 50 minutes. Remove from oven and let cool.

Make a glaze with ¹⁄₄ cup confectioners’ sugar and enough coffee liqueur to form a liquid. Drizzle over cooled cake.

—Nina Feiner, sales manager