Ginger and Coconut Rugelach

Crystallized ginger and shredded coconut add a delightful twist to this traditional Jewish cookie. The savoury cream cheese dough complements the sweet jam filling, which caramelizes nicely as the pastries bake.

Mini S'Mores Trifles

Dig into layers of graham crumbs, rich chocolate pudding and light, tangy yogurt cream—plus, of course, marshmallows!

Firefly Tarts

Playful and bright, these tarts come to life as fireflies with the help of lime curd–lit bottoms and almond wings. To carefully remove the tart shells from the pan, cover them tightly with a kitchen towel, invert and tap the edge of the pan on the counter to release the shells. Eat any remaining filling right out of the bowl. It's that good!

Peaches and Cream Pie

Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.

Empanadas

Smaller versions of these savoury stuffed pies from Spain and Latin American make ideal snacks for tapas-inspired parties.

Sour Cherry Trifle

This is the ultimate make-ahead dessert – it is best served the next day. Buy the sponge cake from your local bakery; they'll have it on hand in the freezer.

Pumpkin and White Chocolate Bûche de Noël

Adding amaretti cookies to the creamy mascarpone filling gives this rolled cake a welcome crunch. Use a vegetable peeler to turn the white chocolate into curly shavings.

Coconut-Lime Cupcakes

A creamy, flavourful coconut icing conceals the surprise lime curd filling in these tropical cupcakes. When removing the cupcake centres, reserve the leftover cake to make cake pops. You'll find coconut extract in the baking section of most grocery stores.

Dark Chocolate Mousse with Haskap Berry Compote

Twice-Baked Garlic and Roast Tomato Souffles

You can serve these magnificent single-serving souffles without the usual split-second timing. Make them a day ahead and simply repuff before serving. Serve with a salad of baby spinach, mushrooms and red onions.