We all know Gail Simmons, former "Top Chef: Just Desserts" host, has a major sweet tooth. But today, on the Easy-Bake Oven's 50th anniversary, she revealed that it can all be traced back to her childhood in the kitchen with the iconic toy oven.

"I had an Easy-Bake Oven growing up, and it is certainly something that has to do with why I love dessert and baking so much and am so fascinated by the kitchen," Simmons said. "When my mom bought me one, I'd be baking my own concoctions and feeling so satisfied that I could create a dessert by myself that people would get excited about and be happy to eat."

Simmons, who said it was a "no-brainer" to partner with Hasbro, developed two original recipes for the pop culture classic's birthday, pulling inspiration from the history of the childhood staple itself.

"I was really drawn to the idea of recreating those classic retro desserts that everybody loves," Simmons said. "Having a 50-year history makes it very easy to trace trends in the kitchens, so I decided to create two that remind of a very specific time."

Simmons, who is pregnant, settled on hummingbird cookies from the '60s and a rocky road layer cake from the '80s (recipes below) - all with her own twist, something she hopes her future baby will be able to bake.

"I'm so excited that now I have this brand-new Easy-Bake Oven that, hopefully, in a few years, my boy or girl will be able to use with me and friends," Simmons said. "It's so cool to have a toy that lasts generations. Very few toys have that durability and universal appeal. I can't wait to see what they come up with next."

With a history of embracing trends, the oven could very well get another 15 minutes of fame on the big 5-0 with an appearance on reality television.

"I actually love the idea of doing an Easy-Bake Oven 'Top Chef' Quickfire challenge," Simmons said. "It would be so hilarious and fun to see these amazing chefs have to make something with it. I think they'd have a hard time! I need to talk to Hasbro about it."

Hummingbird Cookies with Cream Cheese Frosting

Ingredients

For cookies:

1 Easy-Bake Pink Sugar Cookie Mix

1 teaspoon water

¼ teaspoon vanilla extract

¼ ripe banana, thinly sliced, then quartered into small pieces

2 tablespoons chopped pecans

For cream cheese frosting:

1 Easy-Bake Vanilla Frosting Mix

1¼ teaspoons water

2 tablespoons cream cheese, softened

4 1-inch chunks fresh pineapple, thinly sliced

Procedure

Plug in Easy-Bake Ultimate Oven and turn it on. Preheat for 20 minutes.

Spray baking pan with cooking spray and spread it evenly. Set aside.

Make the dough:

Pour 1 Pink Sugar Cookie mix and 1 teaspoon of water into a bowl and stir to combine. Add vanilla, banana and pecans, and mix well.

Press the mixture together to form the dough.

Sprinkle flour on your hands and roll the dough into a ball. Then, split it evenly into 12 smaller balls.

Place 6 of the dough balls on the baking pan, spreading them out as much as possible, and lightly press each one to flatten.

Follow Easy-Bake directions for cookies through step 11. Baking time: 15 minutes (instead of 9).

Hand wash the baking pan, spray again, and repeat with the other 6 dough balls.

Make the frosting:

While cookies are baking, pour vanilla frosting mix and 1¼ teaspoons of water into a small bowl and beat with a fork until smooth. Then beat in cream cheese. Refrigerate until ready to use.

Assemble:

When cookies have cooled, spoon the frosting into a plastic sandwich bag and cut one corner with scissors. Squeeze a large drop of frosting onto each cookie. Top with a slice of fresh pineapple before serving.

Double Chocolate Rocky Road Layer Cake

Ingredients

For the cake:

2 Easy-Bake Devil's Food Cake Mixes

12 teaspoons water, divided

¼ cup chopped walnuts, divided

¼ cup mini semi-sweet chocolate chips, divided

For the frosting:

3 Chocolate Frosting Mixes (water as per directions)

½ cup mini marshmallows (approximately 40 pieces), 20 cut in half lengthwise

¼ cup chopped walnuts

Procedure

Plug in Easy-Bake Ultimate Oven and turn it on. Preheat for 20 minutes.

Spray baking pan with cooking spray and spread it evenly. Set aside.

Make the cake batter:

Pour 1 Devil's Food Cake Mix and 6 teaspoons of water into a bowl. Break up any lumps and stir until smooth. Add chopped walnuts and chocolate chips, and mix well.

Spoon the batter into the baking pan. Spread evenly using the back of a spoon or a small off-set spatula.

Follow Easy-Bake Baking Basics directions. Baking time: 20 minutes (instead of 16).

After removing the cake from the oven, let it cool completely. Once cool, slide a butter knife around the edge of the cake and remove it from the pan onto a flat plate, upside down. Set aside.

Hand wash the baking pan, spray again, and repeat with the other Devil's Food Cake Mix.

Make the frosting:

While the cake is baking, pour 3 chocolate frosting mixes and 3 teaspoons of water into a bowl. Break up any lumps and stir until smooth.

Assemble:

Using a small spoon or off-set spatula, frost the top of the first cake with about 1/3 of the frosting mix in an even layer. Place the 20 halved marshmallows, in 4 lines of 10 halves, across the cake, flat side down. Top with the second cake, upside down, pressing lightly to secure it. Frost the top of the cake using another 1/3 of the frosting mix. Then carefully frost all sides. Scatter the remaining marshmallows over the top of the cake and gently press the chopped walnuts against the sides to cover before serving.