Nothing beats a small but delicious treat that can be baked in either a cake pan or a cast iron skillet. These rolls use the same method that gives Japanese Milk bread a soft, moist crumb; tangzhong, or "water roux".

Yield: 12, one-ounce round dinner rolls
Time to make: 30 minutes active. 90 minutes for dough to rise. 55 minutes oven dwell.

There's a mouthful of springtime in every bite of these crunchy-topped, tender crumb, and delightfully sweet fruit-and-flour treats. This gluten-free version of an America's Test Kitchen favorite utilizes the mild flour blend I developed during the early months of the 2020 Coronavirus lockdown.

Yield: 6 triangular scones, each about 2 1/2 ounces

Time to make: 45 minutes active. Overnight freezing butter. 19 - 25 minutes oven dwell.

This take on the Lenten classic adapts a King Arthur Flour recipe, changing it to gluten-free with flavors unlocked by a sourdough starter. Although the recipe calls for millet sourdough starter, you could also use brown rice or quinoa. The flavors will be slightly different but still very good.

Yield: a dozen 1 1/2 ounce buns.

Time to make: 45 minutes mixing and prep; 3 1/2 hours proof; 20 minutes oven dwell

The rich, traditional taste of brioche is greatly enhanced with boiling before baking, a technique usually reserved for bagels. An amaranth tangzhong softens the dough while adding a significant flavor punch. Sweet or savory toppings make for luscious desserts or fulfilling brunch.

Standing at a crossroads between late-day dessert and breakfast sustenance, these biscuits are among the most fragrant treats you can bake, with an enticing aroma that seems to spread through walls. Case in point: When we baked them in our New Jersey shop, the dance studio next door would almost empty as salivating 'Tweens transferred themselves to our front door, asking, "Are they ready? Can we buy some?"

Yield: About 6, three-ounce biscuits

Time to make: 15 minutes active; 15 minutes oven dwell

Standing at a crossroads between late-day dessert and breakfast sustenance, these biscuits are among the most fragrant treats you can bake, with an enticing aroma that seems to spread through walls. Case in point: When we baked them in our New Jersey shop, the dance studio next door would almost empty as salivating 'Tweens transferred themselves to our front door, asking, "Are they ready? Can we buy some?"

Yield: About 6, three-ounce biscuits

Time to make: 15 minutes active; 15 minutes oven dwell

Gooey or cake-y? How about both? These classic treats fit the bill with everything you wished for (excepting cannabis). Skip the walnuts if need be, but don't pass up this recipe!

Yield: about 24, 1.5-ounce brownies.

Time to make: 20 minutes active, 45 minutes baking.

Tools needed: 1 medium, microwave-proof bowl. 1 large bowl. 1 medium bowl. Measuring cups and spoons. Whisk. 9 inch X 13 inch metal baking pan. 2 pieces bakers parchment.  NOTE: Be sure to read "substitutions" below.

Start with a single dough, divide, and spice each part differently - that's the trick to achieving a variety of flavors with a single bake-off. Pro trick: Have the ingredients measured and ready before you begin.

Yield: About 30, one-ounce cookies
Time to make: 20 minutes active. 1 1/2 hour oven time.

Standing at a crossroads between late-day dessert and breakfast sustenance, these biscuits are among the most fragrant treats you can bake, with an enticing aroma that seems to spread through walls. Case in point: When we baked them in our New Jersey shop, the dance studio next door would almost empty as salivating 'Tweens transferred themselves to our front door, asking, "Are they ready? Can we buy some?"

Yield: About 6, three-ounce biscuits

Time to make: 15 minutes active; 15 minutes oven dwell

The rich, traditional taste of brioche is greatly enhanced with boiling before baking, a technique usually reserved for bagels. An amaranth tangzhong softens the dough while adding a significant flavor punch. Sweet or savory toppings make for luscious desserts or fulfilling brunch.