Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving.
Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
We turned to two old-fashioned dessert recipes—burnt sugar cake and seven-minute frosting—to come up with caramel-flavored cupcakes topped with billowy marshmallow frosting.
Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert.
A sharp knife, a couple of radishes, and some sunflower seeds are all you need to turn black olives into itty-bitty owls.
This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet.
Think toffee-covered apples are too much trouble? Think again. If you can read a candy thermometer (found in kitchen supply stores), you can make perfect toffee. Brown rice cereal adds crunch to these treats, but you could also roll them in chopped nuts or granola.
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).
A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.
These tasty nibbles make a festive alternative to chips or roasted nuts.