We love autumn, but we’re giving it one last-ditch effort to savor the remaining glimmers of summer. You may frost this cake or leave it plain.
Growing up, many of us made toffee popcorn for Halloween and carrying on the tradition is a wonderful thing. The trick to making toffee is using a candy thermometer and keeping a close eye on the temperature as you cook. Once you do that, you’ll find it’s even easier than making caramel.
The maple cream cheese filling really adds to the Pumpkin Whoopie Pies.
There are as many variations on zabaglione as there are ways to enjoy it. The balance of egg yokes, wine, and sugar in this recipe is based on the traditional master ratio: For each yolk you would use half and eggshell full of sugar and half an eggshell full of wine. Use Marsala for the most classic flavor, then experiment with other wines that you like.
With the advent of fall we’ve naturally segued into a baking mood. If you don’t have a tart pan then just roll the dough into a 12-inch square and place on a parchment paper-lined baking sheet, top with sliced apples to the edges. Bake at 375 degrees for 45 minutes until crisp.
Farmers’ markets are bursting with spring rhubarb. Pick some up and make this much-loved Rhubarb Upside Down Cake.
Brownies can be made several weeks in advance, placed in an airtight container and frozen. For best appearance, but brownies into squares while frozen and then let thaw in an airtight container at room temperature before serving.
Light and lemony, Lemon Cheesecake is just the dessert for a spring or summer’s day.
These oatmeal bars taste like miniature fruit pies, but in cookie form.
Almost any combination of fruit or berries can be used separately or in combination for this tart. Oranges, pears, grapes, kiwis, bananas in winter. Berries, peaches, plums in summer. Just make sure that the fruit is nice and ripe.
