These doughnuts, traditionally enjoyed at Hanukkah, taste best when eaten the day they are made, but it won't be difficult to find volunteers to help finish off this impressive tower of jam-filled treats. To protect the rim of the plate from being covered in icing sugar, place 3-inch (8 cm) long strips of waxed paper along the edge of the plate before building the tower; remove them before serving.
Our classic fig cookies become even softer with time, so they're ideal for making ahead. Dried Calimyrna figs are lighter in colour than the more common Mission figs, and have a subtle nutty flavour, which works well in the cookies. Find them in the dried fruit section of your grocery store.
From sweet maple to zingy ginger to tart raspberries, this cake has it all. It's the perfect indulgence at the end of a big day of celebrating.
Although neither is native to Australia, ginger and mangoes cultivated Down Under have come to be known for their high quality. And they pair up perfectly in this delicious dessert. You can also make it in a 9-inch (23 cm) round fluted tart pan with removable bottom.
Marshmallow-like on the inside and beautifully rustic on the outside, this elegant twist on Easter-egg nests will take your dessert menu to new heights.
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.
A gingersnap cookie crust, spiced pumpkin cheesecake filling and whipped cream cloud topping make this heavenly fall dessert absolutely irresistible. Even the most devout pumpkin pie purists will be converted!
This citrus-scented layer cake and creamy butter icing are good basics to use time and time again for all your special occasions.
Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.
