A recipe to use up some of the zucchini squash that’s everywhere right now: baked chocolate zucchini doughnuts with cream cheese frosting.

Battenberg cake was originally created for a royal wedding. A layer of marzipan complements the raspberry and lemon-poppyseed sponge cake.

These hamantaschen are composed of a delicious shortbread cookie, stuffed with a ginger-pear jam.

Madeleines are a bite-sized treat, somewhere between a cookie and a cake. These are topped with blood orange glaze and crushed pistachios.

A pavlova is a pillowy, meringue cake. These mini chocolate pavlovas are perfect paired with cream, raspberries, and chocolate shavings.

Oatmeal chocolate chip cookies are a chewy, chocolately, twist on an old favorite.

Joe Froggers are a chewy, spiced, molasses cookie that originated in Marblehead, Massachusetts, and are a New England specialty.

This crustless cranberry pie is simple to make, and a dream to eat. Tart and sweet, it’s the perfect addition to your Thanksgiving table.

A soft and moist chocolate beet cake, topped with a beet cream cheese glaze.

Tarte Tatin is a simple and scrumptious dessert, perfect for using up your surplus of fall apples.

Fluffy, spiced pumpkin doughnuts topped with chocolate cinnamon glaze, with a bit of a kick!

Chicken with lemon cream sauce is a one-pan, simple, and delicious dish. It’s perfect for a dinner party, or an easy weeknight meal for two.

A perfectly tart tart. Lemon curd on top of a buttery shortbread crust. Bright and perfect for these final days of summer.