Big Oven (1)
Smitten Kitchen (1)
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
This classic American recipe uses a bit of cracker trickery.
This recipe is for a lighter version of an old favorite.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
This stellar pie comes from a little spot in Washington State called Lone Pine Fruit and Espresso, which Edge describes as looking like "a cowboy bunkhouse of late-nineteenth-century vintage".
With their complex, tart flavor, sour cherries make the best pie filling.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Bigelow opened Fran’s Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans.
Light, flaky, and slightly tart, this dessert has a beautiful presentation.
This dessert turns the fruits of fall into a warm and inviting dessert that is perfect for chilly evenings.
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
The crispness of the apples is perfectly complemented by sweet, gooey caramel.
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
The chocolate-covered mints used in these delightful brownies form a soft, chewy middle.
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
This version of fruitcake—inspired by Italy's pandolce d'oro (literally sweet cake of gold)—is lighter in texture and color, and best eaten sooner rather than later.