Colleen Riley

These tasty drop cookies feature a fairly unconventional (but delicious) pairing—chocolate and pumpkin. Before baking, sprinkle with coarse sugar for added crunch and sweetness.
By Colleen Riley
This impressive-looking cake doesn't take much to master—all you'll need is a store-bought cake, a tub of white frosting, and a few drops of black food coloring. No pastry bag? No problem! Simply scoop the frosting into a plastic bag, then snip a small hole in the corner of the bag. The intricate design is merely a series of connected lines, which we've explained in detail below. We guarantee the cake will be all the talk at your Halloween party, even when displayed amongst other spooky snacks. After all, dessert always steals the show.
By Colleen Riley
By Colleen Riley
This mango ice cream cake hits all the right notes. Layers of mango sorbet sandwich bits of crushed chocolate wafer cookies and a midsection of vanilla ice cream, so nearly every bite contains exotic fruit, chocolate, and vanilla. Keep in mind that this cake requires at least two hours to refreeze, but you can make it up to two days ahead and keep the dessert in the freezer. You’ll soften sorbet and ice cream for each layer separately before putting the pan back in the freezer to firm up after each step. So, while the three hours, in total, might seem like a commitment, this light, cold treat isn’t difficult to “make” yourself.
By Colleen Riley