This recipe will make some extra ladyfingers. Whatever you don’t use in your pumpkin tiramisu, dunk in your morning coffee. You can use extras to make crumb crusts for delicious desserts or just snack on them. Store spares in an airtight container for a week. If you can’t finish them all in that time, pop ’em in the freezer where they’ll keep for a year.

Nutrition Facts 1 piece: 900 calories, 62g fat (22g saturated fat), 129mg cholesterol, 478mg sodium, 84g carbohydrate (71g sugars, 4g fiber), 12g protein.

These irresistible chocolate chip cheesecake Bars are the perfect blend of chewy chocolate chip cookie and creamy cheesecake. They're the ideal treat for any occasion and easy to make and even easier to enjoy.

Cold caramel cuts best. Chilling your candy overnight in the fridge works well. You can use a large chef’s knife for cutting or a metal bench scraper for straight lines. You can score the lines before making your final cut to make sure they are straight. And if they aren’t perfect? No one will care because they will still be chewy, sweet and delicious.

Nothing compares to juicy, fresh peaches. Incorporate the fruit's flavor into a homemade peach cheesecake that makes a wonderful dessert for any occasion.

Just stick with chocolate cakes from 8 or 9 inch pans to ensure there’s enough filling.

Bananas can turn mushy if they are overcooked or too ripe. To maintain their texture, use ripe but still firm bananas and cook them for one to two minutes per side.

When cutting through the foil to make a hole for the popsicle stick, cut a small slit through the foil with the tip of a knife. Slowly push the stick through so the slit opens just enough to let the stick through without tearing. Using heavy-duty foil may help as well, as it’s stiffer than regular foil.

These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them.

Soft, sweet and homey, this 30-minute oatmeal raisin cookie recipe makes treats with a perfect, not-too-thick texture. They're the perfect match for a tall glass of cold milk, hot coffee or tea.

If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one!

My former mother-in-law gave me this recipe decades ago; she got it from a friend in Milwaukee who was a fabulous home cook. This pudding is like a tart molasses-and-cranberry sponge which should be served in a bowl, with copious amounts of hard sauce, and eaten with a spoon. It's a holiday favorite at my house for Thanksgiving and Christmas dinner, and hardly anyone settles for just one serving.

A cookie that one-ups the rest in our repertoire, on account of virtuousness.

A carrot cake with a ton of character.

Golden and crumbly around the edges and soft and chewy within, these cookies are gently flavored with real vanilla seeds, nutmeg, honey and just the right amount of salt to enhance the other players without taking over the field. The combination of regular and cake flour, and butter (lots) and shortening (a little -- we used non-hydrogenated) makes for a rich, tender dough that spreads and crisps nicely but doesn't lose all of its structure. We recommend chilling the cookie dough for 20 to 30 minutes before rolling -- it will make your job a bit easier. We used dark baking sheets, so we lowered the oven temperature to 350 so the cookies wouldn't bake too quickly.

These caramels are a good representation of me—a good balance of sweet and salty, a little bit fickle to make, and just unusual enough to be interesting!

Buckeye-inspired sandwich cookies -- a kiddy treat for grown-up tastes.

It was Valentine's Day and I had nothing to give. There was, of course, my never ending love. But try fitting that in a pretty, red box with a white bow.

If you like custard and flaky pastry together, this is the tart for you. The custard was very simple to make and creamy but not too rich. I got a kick out of the instructions and the self-deprecating humour within. Fun aside, the procedure was very clear. I took Checker's advice and did 'minimal internet research' and found a Gordon Ramsay rough puff pastry recipe that worked perfectly here -- and with no ranting or swearing. Rather than flattening the circles of pastry by hand, I used my tortilla press and then finished them by hand, it only took a few minutes. My custard came out very orangey, despite only using a 1-inch square piece of peel for a half recipe. Forgetting about the icing sugar to go atop the tarts, I doubled the sugar in the custard as I didn't think it was sweet enough. The finished tarts, even with the sugar on top, were not too sweet–so keep that in mind, and taste the custard when you take it off the stove. I brought most of these tarts to a friend and asked her for a detailed tasting report, but all I got was 'yum'. I second that, and I'll be making more soon to use up all the leftover pastry.

Pull all thoughts of guacamole out of your mind when deciding whether or not to try this luxurious frosty treat. This shake has the creamiest, dreamiest texture imaginable and the slight hints of salt and coconut really put it over the top. I tried this with both ripe avocados and with ones that were still pretty firm. The batch with the riper avocados was richer and more buttery whereas avocados that were slightly under-ripe lent a fruitier note. I tried this with lemon and lime juice and both work well, although I slightly preferred the lime juice.