This medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.
Serve in warmed pasta bowls with grated Romano or Parmesan cheese to sprinkle over top.
Nothing beats a classic carrot cake with cream cheese icing. When tracing the parchment paper outline, add an extra 2 inches (5 cm) to the circumference of the slow cooker; this extra buffer will help you lift the cake out of the insert with ease. Cost: $0.70/serving
Gooey marshmallows and melted dark chocolate give these soft thumbprint cookies the irresistible flavour of the classic campfire treat. Don't worry if the marshmallows seem too big for the cookies at first—they'll puff up and fall to just the right size in the oven.
This lightly spiced meat loaf borrows flavours from North Africa. If you don't have couscous on hand, substitute 1/2 cup fresh bread crumbs. You'll find harissa, a fiery hot sauce, in Middle Eastern grocery stores and some supermarkets.
From the town of Trier in southwestern Germany, these lattice-topped bars are like elegant little spiced raisin and almond pies.
Cocoa powder gives this soft, fudgy cake deep colour and intense flavour. The cake may sink slightly in the centre. If this happens, just turn it over before garnishing with strawberries and chocolate syrup.
Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size. Serve warm with vanilla ice cream for an even more indulgent dessert.
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.
