Vallery makes one-bowl muffins that are loaded with fresh carrot, apple, coconut, raisins and sunflower seeds.
Vallery makes simple-yet-stunning red velvet cutout cookies with a drizzle of white chocolate on top.
Vallery uses puffed rice cereal and chopped hazelnuts to add crunchy texture to her easy dark chocolate truffles.
Vallery follows her grandmother's lead by using bright, tart lemon in both the batter and glaze of her pound cake, and she shares a trick for getting the cake out of the pan, too.
Vallery believes that you don't need fresh peaches for a great peach cobbler, so she uses canned peaches and doubles the crust for an extra flaky treat.
Vallery whips up this cheesecake as the perfect freezer dessert, making it in advance and freezing until it's time to serve.
Vallery Lomas takes the mystery out of baking by answering common questions while whipping up delicious sweet treats.