A light and distinct white rum glaze adds a sweet lift to this velvety vanilla bundt cake . . .

Puffy, fluffy pumpkin muffins with coconut and pecans . . . just what an autumn weekend morning needs!

Tenderly caramelized apples are tucked between a brown sugar & cream-cheese crust in this delightful English apple shortcake.

Fresh sweet cherries, nectarines, honey, yogurt, and peach schnapps work to jazz up the classic old-fashioned upside down cake!

Brie lends depth of character to this delicious vanilla-bean cheesecake with shortbread crumb crust and strawberry sauce.

Wildflower honey ice cream and lemon coriander shortbread with sunflower seeds . . . spring is here!

Spanish Marcona almonds, sweet Michigan cherries, and dried apricots lend magic to these brown-sugar buttermilk muffins.

Chocolate, cinnamon, and orange zest combine to create something sensational in these pastries!

Making a lattice crust on your pie is much easier than it looks. This juicy Michigan-cherry pie attests to that!

Get the most out of French toast–make it using your own home-baked buttermilk bread!

Banana Nutella muffins (made in a mini-popover pan!) are moist and luscious, with perfectly balanced flavor.

Call it kuchen or coffee cake, by any name it is scrumptious. Plump berries and a creamy vanilla glaze top this moist cake.

Sweet and tangy strawberry sorbet, served with delicate coconut-lime cookies, will send you into a summer reverie!

The only thing better than a really good blueberry muffin is a really good, really BIG blueberry muffin!

Deeply flavorful and refreshing, berry merlot sorbet pairs well with citrus shortbread cookies. Try it!

Bread pudding is tasty comfort food . . . this one’s made with homemade corn bread, cinnamon, raisins, and maple syrup.

Brown sugar pound cake, topped with sauteed apples and cinnamon whipped cream . . . to die for!

Orange blossom honey and orange flower water make these delicate and delicious madelines special!

Whole wheat lemon poppy seed muffins are just the ticket this time of year — not heavy, and not too sweet!

The best things come in small packages, like this rich chocolate walnut rugelach–a Christmas treasure on the cookie platter!

Sam the Snowman, of Rudolph the Red-Nosed Reindeer fame, is back again–this time he\’s made of cake!

From the newest Gourmet cookie book, these Scotch oat crunchies are sandwiched with raspberry-key lime jam–scrumptious!

Cranberry snowdrift bars are a delicate combination of tender shortbread, tart cranberry sauce, and an airy baked meringue.

What better way to make use of those extra sweet potatoes than in a luscious sweet potato pound cake?