desserts

There’s more than one way to make a chocolate shake, and this classic soda fountain version is a diner staple, combining creamy vanilla ice cream with rich chocolate syrup.

Wrap whole apples in buttery pastry for this easy and warming dessert.

Layers of puff pastry and buttery pastry cream make this classic French dessert a winner.

This amazing babka cake gets extra flavor in the swirl from cookie crumbs. As a bonus, it's topped with a thick, luscious chocolate glaze.

Kristin Donnelly is devoted to her mother's one-bowl Bundt cake because of its clove and cinnamon spices and its simplicity. As an exchange student in France, she even paid top dollar for chocolate chips and applesauce at an American market to make it for her host family. Today she adds a kick of black pepper to the batter and serves each slice with a cool-sour dollop of crème fraîche.

This special dessert is a refreshing finale to a warm-weather meal.

The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts.

Serve an apple brown betty scooped into bowls with half-and-half, homemade whipped cream or vanilla ice cream. Because the shape of each serving isn’t consistent (or essential), I like to use vintage sorbet glasses to fancy up the look. There are no hard and fast rules; just make sure you make enough because your crowd will be back for seconds.

Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat.

Fall in New England is so beautiful, and the apples here are the best! This apple cider cake is a family favorite and I like to serve it with hot cocoa.