Miniature food items never fail to totally charm me. Pecan tassies are my favorite cookies, primarily because of their status as pint-sized pecan pies. In today's photo, Rebekah has made some adorable (and very tasty-looking) individual apple pies in ramekins. She claims that it was her first attempt at apple pie, but I would tend to doubt her assertion, since they came out looking so flaky-crusted and perfect.

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I love making pudding cakes. I find them to be both easy and satisfying, especially on a cold evening where the dessert can really warm you up. A basic recipe for one will have egg whites folded into a flavored batter, much like a souffle. Unlike a souffle, however, pudding cakes are baked in a water bath that keeps the bottom portion from puffing up as it cooks, leaving a thick pudding at the base of your baking dish. The top portion of the cake, uninhibited by the insulation of the water bath, bakes into a light, moist sponge cake that provides a perfect contrast for the pudding below.

I baked this batch in individual ramekins, which makes them look a little more elegant than a pudding cake baked in one large dish and scooped out for serving. As an extra touch, I also used Meyer lemons in place of regular lemons. They add a lot of lemon flavor without any of the sharpness that is usually associated with lemons and lemon juice.

Martha Stewart, if nothing else can be said about her, makes really good coffee cake. I have heard people say that they have trouble with some of her recipes, but the coffee cakes always seem to turn out moist, buttery and rich. These little Blueberry Coffeecakes, baked by Natalia at From Our Kitchen, are no exception. The cakes are packed with blueberries and loaded with a melt-in-your-mouth streusel topping. The streusel actually has more butter in it than the cake does, so this is not a recipe for anyone trying to be good about breakfast.

Baking the cakes in individual ramekins was a great idea. Not only do you create the perfect serving size - a generous one, at that - but the ramekin is much sturdier than a cupcake wrapper and, perhaps because it is less common, the presentation looks much more elegant. This is a technique that could be easily applied to other recipes and used when hosting a party or other get-together.