Chocolate Cherry Thumbprints
Nov 21, 2025
This old-fashioned favourite features a custard filling and crumbly topping.
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.
Indulgent and luscious, this bread pudding is an ideal centrepiece for brunch or the ultimate sweet afternoon treat. The best part is that it uses up two perennial holiday leftovers: day-old bread and decadent chocolates.
This is a memorable fall tart that calls for one essential ingredient: fully ripe and juicy pears, Bartlett being the most fragrant. Hard crisp pears will not soften enough to bake with the pastry. Since pears are harvested when they're still hard, you need to ripen them ahead for this dessert. Enclose them in a single layer in a paper bag and store at room temperature away from sunlight for 3 to 4 days, or uncovered on a tray, about 5 days.
Just a hint of icing peeks through the tiny window on these yummy, thin cookies.
It's okay—we're swooning over this homemade ice cream we developed in honour of St. Patrick's Day, too!
These not-too-sweet scones are a delicious treat any time of day but make a decadent addition to brunch. Pop them into the oven after the bread pudding and potatoes come out. By the time the pudding has rested, the scones will be ready.
