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Scraping a vanilla bean into pound cake batter gives it a flavor boost. These mini-cakes are even more mouthwatering drizzled with a butter-rum topping. Continue...

These untraditional chocolate chip cookies are fantastic for fall. Substitute molasses if you can't find treacle. Continue...

Don't let the woes of the recent pumpkin shortage get in the way of making these scones. If you have canned pumpkin, you can use it in this recipe; or try roasting off acorn, butternut, or another winter squash. Continue...

Root beer and chocolate combined make for one richly delicious Bundt cake. The creamy frosting is root beer–flavored as well. Continue...

This hearty, autumn-inspired soup will keep you full and satisfied. Replace the chicken stock with vegetable stock if you're cooking for vegetarians. Continue...

Parmesan, lemon zest, and pine nuts turn ordinary bread crumbs into a magnificent crust for chicken cutlets. Topped with taleggio, prosciutto, and a chunky fresh tomato sauce, this is a delicious entrée for a sit-down family meal. Continue...

The sugary coating not only gives these moist chocolate cookies a nice and crispy exterior, but it gives them a beautiful color, too. Continue...

In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.

Melting semisweet chips pair deliciously with spicy crystallized ginger in these muffins that make great use of the candied root. Continue...