Dense, rich, and decadent, this pound cake is made for chocoholics. Cocoa give the cake its chocolate punch. This cake is too big on flavor to be contained in a loaf pan.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
This unorthodox Italian nougat, or torrone, adds cherries and almonds to the classic pistachios. Talk about being decked out in Christmas bling.
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
A classic revisited, this sticky sweet tart gilds sweet potatoes rather than apples in caramel for a surprise take on a standby that’s every bit as sophisticated as the original.
Think pumpkin pie, but with its Thanksgiving finery on. A streusel topping gives the bourbon-pumpkin tart a special toasted walnut-cinnamon flavor and crunch.
Take this quiz. Can you identify the sticky in sticky toffee pudding? And does the traditional Christmas dessert actually contain a pudding-like substance? Click here for answers.
This unerringly precise pumpkin cheesecake from Rose Levy Beranbaum is the perfect alternative to pumpkin pie. (Whoops. Is that heresy?)
Call ‘em what you will. Hello Dolly bars. Seven layer bars. Magic bars. But we think of them as dream bars. Sweet dream bars.
This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.
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