Timing matters more than anything else when you build a chocolate cherry cognac cake for New Year’s Eve, and not just the…
One forkful tells you what kind of cake this is. The crumb gives almost no resistance, soft and cool from the fridge,…
Three kinds of gingerbread in one dessert, and the timing between them decides whether it works. The cake itself is forgiving: molasses…
Heat is what decides whether eggnog cheesecake bars turn out silky or rubbery, and the filling gives you almost no warning before…
A rum cake that tastes better on day two than the day it’s baked is doing something right, and the long pole…
Canned pumpkin pie mix isn’t a shortcut, and it doesn’t behave like pumpkin pie. It’s a presweetened, prespiced filling, and once it’s…
A snickerdoodle cookie gets its character from a short, hot bake and a roll through cinnamon sugar. This snickerdoodle bundt cake borrows…
People often poke a pumpkin spice poke cake when it’s too hot, and the holes seal right back up, leaving you with…
Most pumpkin pie recipes ask for a full-size crust that cracks or sogs before you get a clean slice. These mini pumpkin…
Canned pumpkin can sit on your shelf for a year, but the first whiff of cinnamon and nutmeg drifting from the oven…
The trickiest part of a pecan pie cheesecake isn’t the cheesecake or the topping, it’s keeping the two layers separate and intact….
Browning the butter is important here. It’s the difference between a cupcake that tastes like pumpkin pie and one that tastes like…