Baking

This ginger-stout cake from famed pastry chef Claudia Fleming gets generous layers of buttermilk frosting, with the sides of the cake left au naturel.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

Baking these chocolate chip cookie bars at a low temperature ensures they are soft from edge to edge.

Try pastry chef Claudia Fleming’s all-time favorite chocolate chip cookies.

The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.

In this pineapple crumble, the fruit works wonderfully with cinnamon and nutmeg, and the addition of sugar and butter creates a toffee-like base that’s delicious with a splash of rum.

These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.

You can make this tart, which is accented with fennel and Pernod, with cow’s milk ricotta or small-batch sheep’s milk ricotta, which tastes even better.

With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.

Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.

When garlic is kept at low heat over a period of weeks, its flavor becomes subtle and surprisingly sweet, and it plays very well with chocolate.

This sneakily easy but elegant dessert comes together by dipping brownies in a chocolate glaze and then piping a whipped chocolate ganache on top.

As good as this lemon cake is, it’s the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.