Four Mistakes to Avoid When Making a Layer Cake

Layer cakes are at the top of a Southern baker’s list of culinary achievements. Avoid these snags so you can create a stunning masterpiece.

No-Churn Pumpkin Ice Cream With Cranberry-Raspberry Compote

This semifreddo-style frozen custard provides all the satisfaction of your favorite slow-churned pint without the need for a bulky ice cream machine. The only special equipment you’ll need is a candy thermometer (about $10 and great for frying too, so go ahead and invest in one). Serve this creamy treat with caramel sauce or hot fudge but we think it’s especially pretty with the cranberry raspberry compote. Make them both ahead of time and a lovely seasonal dessert will be ready and waiting for you when guests come calling. And here you thought you couldn’t make ice cream at home.

6 Pumpkin Desserts When You’re Tired of Pie

Why should the pie always be the star of the show? We whipped up 6 pumpkin-laced desserts that might just give Grandma’s pumpkin pie a run for its money.

Pumpkin Pavlova With Roasted Apples

Pavlovas usually make their way to the dessert table in high summer, with fresh berries and whipped cream piled on top. For the rest of the year, we dreamed up an autumnal version you can make now and all the way through winter. Meringues are pretty easy to make, they just need enough time to dry out in your oven, so just give yourself a head start. Pumpkin whipped cream and broiled sweet-tart apples get layered with the meringues for a dramatic layer cake-like presentation. It’s a great idea for Thanksgiving but we think it makes a great birthday cake too.

The Mesmerizing Halloween Dessert Everyone Is Talking About

The spooky design is perfect for Halloween parties.

Rocky Road Crepes

Whisking cocoa powder into traditional crepe batter is all it takes to make a decadent chocolate crepe. But it doesn’t stop there. Adding marshmallows two ways (fluffy marshmallow crème and mini marshmallows), as well as hot fudge and chopped nuts turns the delicate chocolate crepes into a rocky road-inspired dessert. Both kids and adults will love this treat, which can be served as a special birthday breakfast or whipped up for a holiday dessert. Not a fan of marshmallows? Get creative with your chocolate crepe toppings, be it a slathering of creamy peanut butter or a dollop of Nutella.

5 Mini Pies Made in a Muffin Tin

These individually-sized pies are the perfect addition to your holiday spread. They’re made with easy press-in crusts or prepared pie dough so assembly is a cinch. All you’ll need to consider is whether to serve whipped cream or ice cream alongside (but we think it’s OK to have both).

Lime Curd Mini Pies With Toasted Marshmallow-Coconut Cream

The easiest lime curd gets made ahead of time so you don’t have to worry about getting the timing just right for these sweet-tart pies. Make it up to 2 days ahead and stick it in the fridge until you’re ready to assemble. Just be sure to place a sheet of plastic wrap directly on top of the curd—that prevents a weird skin from forming. A simple cookie crust gets pressed into muffin tins (do your best not to eat them before the curd goes in). Marshmallow fluff is such a brilliant addition in place of whipped cream we might start topping all of our pies with it.

Pear-Blueberry Mini Pies With Lattice Crust

Here are a few pro tips to consider before you embark on your mini pie mission. First, line the bottom of your oven with foil. This with catch any rogue drips from the muffin tin and prevent that dreaded “what’s burning” moment when the sugary juices hit the oven floor. Second, bake all of your pies (big AND small) on the bottom rack of the oven. Just like with full-sized pies, this helps the bottoms bake up golden and crisp, not soggy and sad. And don’t be afraid to take these to a deep, dark, caramelized brown color—not only is it delicious, but it ensures your filling is cooked and tender and your crust is baked through.