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Summer Strawberry Pie

This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too. More

Ice Cream Filled July 4th Cupcakes

Moist buttermilk red velvet cupcakes are filled with the whitest ice cream you can find (such as coconut or vanilla). Rings of white- and blue-tinted cream cheese frosting are piped on top to complete the 4th of July theme. Make these cupcakes ahead of time and serve directly from the freezer for a cool treat. More

Chocolate-Cinnamon Swirl Meringues

These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor. More

Apple-Pecan Bourbon-Caramel Pie

Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever. More

Rustic Apricot Jam

This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh). More

From the Blender: Pumpkin Spice Smoothie

In a post-Thanksgiving food coma, it can be tempting to give up on pumpkin altogether for a while. But that would be a shame, because pumpkin has so much to offer in both the flavor and nutrition departments. This healthy smoothie hits all the right flavor notes for a pumpkin dessert, but it hits them lightly. It's a nice way to carry on with the spirit of the season while being good to your body. More

Gluten-Free Tuesday: Mini-Coffee Cakes

Those little cellophane-wrapped Drake's cakes were always my favorite before going gluten-free. Unlike most coffee cakes, which have a dense, heavy crumb, Drake's is light; the texture similar to a moist sponge cake. And that delicate texture proved the hardest part of creating this gluten-free version. But eventually, they came out just right. More

Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie

I knew that creating a dairy-free pumpkin pie filling would be relatively easy. I could swap gluten-free rice milk* for the dairy used in a traditional pumpkin pie recipe. But instead of using a dairy-free milk substitute, I wondered if the more flavorful coconut milk would be a better choice. If you've ever had coconut-pumpkin soup, you know that these flavors work incredibly well together. More

Gluten-Free Tuesday: Pumpkin Whoopie Pies

Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to the filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling. I know many people don't share my affinity for the white stuff. More

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