Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to a bountiful feast.
Finish your holiday meal with this rich and creamy caramel-topped cheesecake. For easy serving, be sure to chill your cheesecake completely before slicing.
With its cross-hatch pattern, this ruby-red cake makes a striking finale to brunch. Spring through early summer is the ideal time to shop for fresh rhubarb (and harvest it from your garden). Choose long crisp stalks that are blemish-free.
Though the mess (a layered mishmash of meringue, whipped cream and fruit) is a nod to our British heritage, the blueberries and biscuits in this version are inspired by the traditional Acadian grunt. Essentially a stovetop cobbler, this rustic dish was made by some of Canada’s earliest French settlers.
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
Mini quiches are easier to serve than one big quiche, and they make for an elegant presentation at your holiday brunch. Prep them the night before, then pop them into the oven to reheat in the morning.
This stunning swirled cheesecake makes delicious use of strawberry season's finest. Even the most carefully made cheesecakes sometimes end up with little cracks on the top, but not to worry, a simple fresh berry topping hides any imperfections.
Don’t mistake this cream pie as a variation of lemon meringue pie—it has an altogether different look and taste, and is truly elegant and pretty. The filling is a super-creamy lemon curd, with a soft and subtle lemon pucker to it, and the whipped cream highlights the richness and simplicity.
There's no need to choose between shepherd's pie and beef Stroganoff, thanks to this simple skillet dinner, which combines a creamy mushroom-and-beef filling with a smooth, buttery potato topping.
