Dessert

Our readers can't stop making this festive cranberry pie.

Rum cures all.

Yes, there is such a thing as delicious delivery cake.

Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.

No, your cookies won't start going to yoga if you decorate them with all-natural food dyes.

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.

We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.

For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

Left unadorned, these gummy candies look like precious gems, or they can be transformed into sparkly crunchy treats by tossing in coarse sugar before serving.

Crush candies in a plastic bag with a rolling pin. Using a hand mixer is more effective than a stand mixer for this chocolate-peppermint fudge recipe.

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

HEAVEN IS FOR REAL.

Cornstarch shouldn't be intimidating. It's a miracle ingredient that will take your kitchen game to the next level.

If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.

Ben Schott catalogs the sweet, sour, and occasionally bitter culinary incidents of the 2016 presidential campaign.

Your pie crust should never be soggy on the bottom. Never.