How Your Sweet Tooth Is Backed by Science (Plus 8 Recipes to Satisfy It)

Scientists have long wondered why you can feel genuinely full after dinner and still somehow find room for a slice of cake (or three). Turns out, the idea of a “dessert stomach” may be more than just a convenient excuse. 

A recent study found that the brain cells involved in signaling fullness can simultaneously activate a separate pathway that encourages sugar consumption. In other words, your brain may be perfectly capable of saying “enough dinner” and “more Malted Marbled Cheesecake Brownies” at the same time. Though the strongest evidence so far comes from mice, early human findings suggest the same basic circuitry may be at work in us, too. 

So while we’re choosing not to take this as medical advice to eat the entire batch of whatever you make in your new 6-piece Hybrid Bakeware Set, we are gladly accepting it as confirmation of something we’ve known all along: Dessert plays by its own rules. 

Ahead, eight recipes to make in your new bakeware (and to satisfy your definitely real dessert stomach, thank you very much).

1. Matcha Black Sesame Shortbread Cookies

It’s rare that a dessert is better dressed than you, but these cookies are comically stylish. After whipping up a classic shortbread dough, you’ll divide it into three portions, mixing matcha into one and ground black sesame seeds into another. Swirl the three together, roll into a sugar-coated log and slice into coins to reveal striking galactic swirls.

2. Marbled Malted Cheesecake Brownies

Cheesecake? Good. Brownies? Good. Malted milk powder? Good. Together? Out of this world. We’re into hybrids here (duh), so it’s no surprise that we’ve created this stunning mashup to christen the HexClad Hybrid Rectangular Cake Pan. Malted milk powder goes into both the brownie base and cheesecake top, enhancing every bite with rich, toasty flavors. While over-the-top in concept, these brownies are just right in execution.

3. Raspberry-Almond Focaccia

Calling all project bakers! This sweet remix of homemade focaccia is well worth the effort. The dough is slightly sweetened, but it’s the raspberry jam and homemade almond cream (think: frangipane) tucked into the center that make it truly superb. Serve it with strong coffee or tea and plenty of napkins.

4. Blueberry Buckle

If you love coffee cake, then you’ll go mad for this blueberry-studded buckle. Topped with a cinnamon-spiced crumble, each bite is both cake-y and a bit crunchy with a burst of juicy fruit. If blueberries aren’t your jam—or they’re out of season—swap in another fruit. Cubed pear or apple would play nicely here, too.

5. Banana Bread with Brown Sugar Frosting

Dare we say that banana bread might be best in a square cake pan rather than a traditional loaf? In the case of this frosted number, we’re quite grateful for the HexClad Hybrid Square Cake Pan. The wider surface area provides more room for the brown sugar frosting, which is reason enough for us.

6. Lemon Cheesecake Bars

If you’ve ever thought lemon meringue pie would be even better if it were creamier and had a savory edge, this one’s for you. Swapping salty pretzels in for the traditional graham cracker crust gives the cheesecake a welcome savory crunch, while a layer of lemon curd on top keeps everything bright and tart.

7. Carrot Cake with Cream Cheese Frosting

A single-layer snacking cake has one major advantage: You can cut into it whenever the mood strikes. No special occasion required, just carrot cake sitting around waiting to become breakfast, dessert or an afternoon pick-me-up. And while some carrot cakes take a minimalist approach, ours decidedly does not. Along with plenty of grated carrot, we pack in toasted pecans, pineapple and raisins, all tucked beneath the requisite swoop of cream cheese frosting.

8. Bee Sting Cake (Bienenstich)

French patisserie may get all the glory, but German baking has a few tricks up its sleeve. This recipe for Bienenstich starts with a light yeasted cake, splits it for a thick layer of custard and tops the whole thing with honey-glazed toasted almonds. It’s best eaten the day it’s made, so be sure to leave plenty of room.

Ready, set, bake!