Sticky toffee pudding is a classic holiday favorite. Date cake is smothered with a toffee topping, lending the sticky element to the dessert. The cake is served with a pecan and crème fraîche topping.

This pumpkin cheesecake from Rose Levy Beranbaum is what it says: pure pumpkin flavor. It’s a great autumn treat that’s even better with a drizzle of caramel.

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

Dream bars–rich, nutty coconut bars–have been called Hello Dolly bars, seven layer bars, and magic bars. But there’s only one true Dream bar.

Cranberry-orange pecan bread is a holiday morning favorite. Fresh OJ and orange zest add zing while the cranberries lend tartness to the pecan bread.

Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast—even on the go

Jammers are warm-from-the-oven biscuits with jam bursting from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.

This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 12 cupcakes
Next time your kids mention gingerbread, surprise them with these gingerbread cupcakes with a …

by David Leite
Serves 4 to 6
This potato-bacon pizza is perfectly delicious on its own, but top it with a fried egg and it becomes something altogether different: a satisfying supper or an unusual weekend breakfast.
convert …

by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 28 cookies
Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled thyme-lemon shortbread cookies accented with a little sea salt are easy to prepare, versatile, …