White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
A simple batter-layering technique yields fun results in this quick bread recipe. Kids will love the way the stripes emerge as the batter settles into the pan. We're pretty sure you'll love it, too.
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
This homemade take on sesame snaps is crunchy, sweet and nutty. For gifting, wrap them in squares of waxed paper and layer in a decorative box.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
A moist cake with fall flavours. For Halloween season, instructions are below to turn this cake into a graveyard scene!
You can use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups instead of fluted tart pans if you prefer.
