From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.
To share this cookie recipe, Mary Seldon had to brush a light dusting of flour off page 198 of her prized and out-of-print cookbook Viennese Cooking. For the children's single-layer cookies she rolls out the dough, cuts out seasonal shapes and decorates them with candy sprinkles before baking.
Fill your home with the festive medley of ginger, cinnamon, nutmeg and cloves. Our show-stopping Bundt cake is fit for any spirited crowd.
Pull this mildly seasoned, comforting chili together in minutes. It's loaded with veggies and lean protein—perfect for growing minds and bodies.
These pretty little trifles are a summery deconstructed take on traditional tiramisu.
Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
This springtime twist on classic date squares features a tangy-sweet pink rhubarb filling. Look for fresh stalks of rhubarb that are firm and have the most vibrant colour, but discard the inedible leaves before cooking. If fresh rhubarb is unavailable, measure the same amount of frozen rhubarb, then thaw and drain.
Kids of all ages will love topping these chocolate chip–studded dark chocolate cookies with even more chocolate. It's a delicious, messy good time. Drizzle the chocolate using a resealable plastic bag with one corner snipped off, or just dip a fork in the chocolate and wiggle it over the cookies for a simple and fun alternative.
These scrumptious treats are a must during apple season. But who are we kidding? They're a welcome indulgence any time of year – especially during the holidays. These fritters are best served warm, so gather everyone in the kitchen to enjoy them as soon as they're ready.
