You may wish to reduce the amount of spices and molasses, as they are a bit spicy and younger mouths may not appreciate that taste.

Fresh chopped cranberries, dried cranberries, or dried cherries all work wonderfully with this recipe. Add them at the end with the buttermilk.

Always remember the key to light, tender scones is to blend the dough to a point where you can still see little pieces of butter and handle the dough as little as possible.

Gingerbread Scones (The Art and Soul of Baking by Cindy Mushet)

• 2 cups all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup plus 2 tablespoons (5 ounces) buttermilk
• 2 tablespoons light unsulfured molasses
• 1 egg, lightly beaten
• 1 tablespoon granulated sugar

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a thin silicone mat. Place the flour, brown sugar, ginger, cinnamon, cloves, baking powder, baking soda, and salt in the bowl of a food processor and process for 10 seconds to blend well.

Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces.

Blend the buttermilk and molasses together, in the measuring cup. Pour the mixture into the food processor and pulse another 20 times, or until the dough holds together in large, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough.

Pat the dough into a circle about 7 inches in diameter and about 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Brush the tops with a thin coating of the beaten egg (you will not use all of the egg) and sprinkle evenly with the 1 tablespoon of granulated sugar. Bake for 14 to 17 minutes, until firm to the touch and golden brown.

Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.

Yield: 8 scones

Red velvet is my favorite type of cake- it is in its own category of cake and taste. It has a hint of cocoa in it, and a slight tang from buttermilk and vinegar, as well as an intriguing red color. This recipe also has sour cream in it, which makes for a moister, softer cupcake.

Frosted with a generous dollop of cream cheese frosting and red and green sprinkles, these cupcakes are perfect for Christmas, although I would gladly eat them any time of the year.

Christmas Red Velvet Cupcakes (The Pastry Queen Christmas by Rebecca Rather)

• 1/4 cup (2 ounces) red food coloring
• 3 1/2 tablespoons high-quality unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter at room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup sour cream
• 1 tablespoon distilled white vinegar

Preheat the oven to 350 degrees F. Fill muffin cups (approximately 2 1/2 dozen) with paper liners.

In a small bowl, stir the red food coloring and cocoa powder together to make a smooth paste. Set aside. using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium, and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup).

Add the flour mixture in three increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.

Fill the muffin cups three-fourths full with batter. Bake for 18 minutes or so, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.

Yield: Approximately 2 1/2 dozen standard cupcakes

Mascarpone Cream Cheese Frosting (The Pastry Queen Christmas by Rebecca Rather)

• 1 cup (2 sticks) unsalted butter at room temperature
• 1 cup (8 ounces) cream cheese at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
• 1 teaspoon vanilla or mint extract

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined (Be careful, once you add the mascarpone, excessive beating can make the frosting curdle). Stir in the vanilla or mint extract.

We ended up making four different types, two old and two new recipes. At our house, there are always a few Christmas “classics” that are a tradition in our family and can never, ever be skipped. In recent years these have included Spice Molasses Cookies, Aunt Mary Cookies, Greek Holiday Twists, Chocolate Crinkles, and Nutmeg Meltaways. Yesterday we made the Spice Molasses Cookies and the Aunt Mary Cookies.

The Spice Molasses Cookies are a subtle nod to our beloved Paradise Bakery Ginger Molasses Cookies. Although not as thick as Paradise’s, they are not too spicy, perfectly chewy, and taste of brown sugar and molasses. To our family, everything about them says “Christmas is here”.

The Aunt Mary Cookies get their name from my Mom’s Great Aunt Mary, a very Greek woman with a love for baking. Every Christmas, she would send packages of baked goods, including these cookies, to my Mom’s family when she was younger. What is so neat about her recipes is that she created them herself. Her filled cookies, pictured here, are a mix between a pastry and a cookie. The dough has cream cheese in it, which gives it a slight tang, and its flaky layers work beautifully with the fruit filling. Aunt Mary asked my Mom to keep the recipe in the family, so I will not post the recipe, although hopefully it will still inspire creative minds on the search for Christmas cookie ideas.

With two traditional cookies taken care of, I decided to try two new recipes (Obviously we are going to have to have another Christmas cookie baking day, or else “it won’t be Christmas”). The first was Shortbread Checkerboard Cookies. I wanted to make these soleybecause of their picture. They look so neat! The dough doesn’t require any long periods of chilling, which is nice, although if you’re going to try this recipe, a note of warning: these call for a lot of patience. The dough can be sticky at times, making it difficult to work with. An easy way to prevent this would be to stick it back in the freezer for a bit, but I was a baker on a speed mission. I also discovered this dough is easier to work with if you assemble it on parchment paper, rather than directly on your work surface, because it won’t stick to the work surface that way.

After all that rolling, cutting, and stacking, I was delighted at the beautiful checkerboard pattern on my cookies. The dough has a hint of citrus flavor from orange zest, and it works wonderfully with the buttery sugar dough and the chocolate. I also used toasted pecans instead of toasted hazenuts.

The fourth cookie was Mexican Chocolate Crackle Cookies.  I am so impressed with these. These are small crackled chocolate cookies. There is not a lot butter, so they don’t spread much. Beaten eggs contribute to their distinctive, light texture, which helps them not to be too rich. Use the best quality bittersweet chocolate you can find, it will make these taste even better. Ground toasted almonds, cinnamon, and ancho chile powder are also added to the dough. The cinnamon and chile powder add warmth, but don’t worry, when you bite into the cookie you aren’t going to think “There’s chile powder in here”. Rather, it brings out the chocolate flavor even more and you feel the tiniest amount of heat in the back of your throat.

The balls of dough are then rolled in granulated sugar, to give it some cracks and crunch, then rolled generously in powdered sugar, adding a coolness to the warmth in the cookie.

And on to the recipes…

Spice Molasses Cookies

• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 teaspoon baking powder
• Granulated sugar, for rolling

Cream shortening. Add the sugar, egg, and molasses and mix well. Combine the flour with the remaining ingredients and gradually add to the shortening-sugar mixture until blended. Chill the dough for 1 hour.

Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place two inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes (tops will crack).

Yield: 4 dozen

Checkerboard Cookies (Recipe from www.joyofbaking.com)

• 1/3 cup hazelnuts, toasted
• 2 tablespoons unsweetened Dutch-processed cocoa powder
• 2 1/2  cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons orange zest (1 medium orange)

Preheat oven to 350 degrees F and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from the oven and wrap in a clean towel so the nuts can “steam” for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.

In a small bowl whisk together the flour and salt. Set aside.

In a bowl of an electric mixer (or using a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the egg, vanilla, and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.

Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.

Lay out two large sheets of parchment paper (about 10 x 12 inches) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 inch rectangle, making sure both sides of the dough are smooth. If the dough is too sticky, put in the freezer for a few minutes or place another sheet of parchment paper on top to sandwich the dough as you roll. Wrap the dough and place on a baking sheet in the freezer for about 15 minutes or until the dough is firm.

Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment paper, roll out the remaining dough into a 6 1/2 by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap the dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

When both the white and chocolate dough are firm, remove from the freezer and lay the white dough on a cutting board, removing any wrapping. I found it was easier to work with the dough if I put a piece of parchment paper over the cutting board. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (Take the chocolate dough trimmings and add to the 1/2 cup reserved chocolate dough).

Lengthwise cut the rectangle into thirds (Three 2 inch by 10 inch strips). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have a black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on top of the dough and then wrap and freeze for 15 minutes, or until firm.

When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2-inch wide and 10 inch long strips (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap the stack and place in freezer again to firm up.

Meanwhile, take the reserved chocolate dough trimmings and 1/2 cup and roll out on a piece of parchment paper into approximately 9 1/2-inch x 10 1/2-inch rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.

Remove the stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smoothsurface that encloses the checkerboard design. Wrap in plastic and freeze until firm. The dough can be frozen for up to a month.

Preheat the oven to 350 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from the freezer and place on a cutting board. With a sharp knife, cut the block of dough into 1/4-inch thick slices. Place on prepared baking sheet, about 1 inch apart, and bake from 5-7 minutes or until cookies just start to brown around the edges. The edges will also feel firm. Remove from oven and place on wire rack to cool.

Baked cookies can be stored in an airtight container for up to one week.

Yield: About 3 dozen

Mexican Chocolate Crackle Cookies (The Art and Soul of Baking by Cindy Mushet)

• 3 tablespoons (1 1/2 ounces) unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon coffee liqueur or cooled brewed coffee
• 6 ounces 70 percent cacao bittersweet chocolate, finely chopped
• 2 large eggs
• 1/2 cup (3 1/2 ounces) plus 1/2 cup granulated sugar
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/2 cup (3 ounces) whole almonds, toasted and cooled completely
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon ancho chile powder (optional) Note: I couldn’t find it at my grocery store so I put a dried ancho chile pepper in the food processor to create my own.
• 3/4 cup (3 ounces) unsifted confectioner’s sugar

Bring 2 inches of water to a boil in the bottom of the double boiler. Place the butter, liqueur, and chocolate in the top of the double boiler (off the heat). Turn off the heat, then set the chocolate mixture over the steaming water. Stir occasionally with the spatula until the chocolate is melted and the mixture is smooth. Remove and let cool slightly while you whip the eggs.

Place the eggs and 1/2 cup of the granulated sugar in the bowl of the mixer and whip on high speed until very light in color and thick, 5 to 6 minutes. You can also use a hand mixer and medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape the melted chocolate mixture into the eggs and whip until blended, about 1 minute. Scrape down the sides of the bowl.

Place the flour, nuts, cinnamon, baking powder, and chile powder (if using) in the food processor and process until the nuts are very finely chopped, 60-90 seconds. Add the flour mixture to theegg mixture and beat on low speed just until combined. Stir gently a few times withthe spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl. Cover the dough with plastic and refrigerate for 1 to 2 hours, until firm.

Preheat the over to 325 degrees F and position an oven rack in the center. Line the baking sheets with parchment paper.

Scoop the chilled dough into tablespoon-size balls using a mini ice cream scoop or a spoon. Place the remaining 1/2 cup of granulated sugar in one small bowl and the confectioner’s sugar in the other. Roll each dough ball in the granulated sugar and then in the confectioner’s sugar. Be sure to coat the dough generously with the confectioner’s sugar-in this instance, more is better. Space the cookies about 1 1/2-inches apart on the prepared baking sheets.

Bake the cookies one sheet at a time, rotating the sheet halfway through the baking time, for 11-14 minutes, until the cookies are puffed and cracked. If you nudge a cookie, it should slide on the sheet rather than stick. It is better to slightly underbake these cookies than to go too far- when overbaked they are dry and unpalatable. Transfer to a cooling rack and let cool completely.

These cookies can be stored in an airtight container at room temperature for 3 to 4 days.

Yield: About 45 cookies

Another crinkle cookie, these are low-maintenance and beautiful from the contrasting white and brown that happens as the cookies bake and their surfaces crack.

You’ll want to be sure to chill the dough a few hours before you bake them, otherwise they will be impossible to form into little balls. Unlike most of the other recipes I blog about on here, this recipe does not use butter. Shocking!

The canola oil in these cookies creates a cakelike texture and very little spreading. The cookies only bake for 8-10 minutes, so despite the cakelike properties that come from baking with oil, they will still be fudgy.

Chocolate Crinkles (Better Home and Gardens: Christmas Cookies)

• 4 eggs
• 1 3/4 cups granulated sugar
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup canola oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2/3 cup powdered sugar

In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Using the paddle attachment of an electric mixer, beat on medium speed until combined, scraping bowl occasionally. Gradually beat in the flour until combined. Cover and chill for 2 to 24 hours, or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet and set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls (this can be done easily and efficiently with a mini dough scooper). Roll the balls in powdered sugar and place 1-inch apart on prepared baking sheet.

Bake cookies for 8-10 minutes or until edges are set and tops are dry. Do not overbake. Transfer cookies to a cooling rack, where they will deflate slightly.

To store, layer cookies between sheets of waxed paper covered in an airtight container for up to 3 days or freezer for up to 3 months.

Yield: 36 cookies

They are probably one of the best roll recipes in my repertoire, and trust me, I’ve baked lots of rolls. A few summers ago, when I discovered the joy and taste there is in homemade bread baking, I was in a “roll phase”. Again, pastry geek. It was a never-ending quest to find the perfect roll recipe, which I tested on my carb-hungry teen brothers (such hooligans). At one point I recall throwing ice cubes into the oven as rolls baked to obtain the perfect crust. Well, these aren’t crusty rolls, but they are that pillowy soft kind you pine for every once in awhile. There’s an egg and some glorious butter in the dough, which gives it a richer flavor. Mmm, carbohydrates.

There’s not a lot of room for error in making these either. The dough is made in a standing mixer, with no kneading, and scraped into a bowl. The dough sits overnight in the refrigerator, which slows the rising time and gives them a better flavor. This is also convenient because you don’t spend the entire day catering to the needs of bread dough.

The next day, all you do is shape the dough, let it rise for one hour (and fill the house with a wonderful smell), and bake. It’s a durable dough that isn’t a sticky mess, so this can be done quite quickly. When the rolls come out of the oven in their hot, golden brown goodness, brush the tops with salted melted butter, which takes their flavor over the edge.

They are great eaten on their own for breakfast, alongside a meal, or used to make little sandwiches. They are the perfect go-to roll in a pinch.

Alas, but our breakfast feast wasn’t complete without the Campton Place Hot Chocolate. I don’t have any photos because my family drank it all up, so you”ll have to take my word for it. The recipe comes from Sherry Yard, the head pastry chef at Spago (Wolfgang Puck’s restaurant).

You’ll have to make ganache, which sounds really fancy but is actually extremely easy to make and only dirties two dishes. The ganache should be made in advance so it can cool down and develop a thick frosting-like, fudgy consistency. Cocoa powder is whisked into a cream and milk mixture, then the ganache is added, creating an all-around smooth chocolate flavor with lots of depth. What’s truly fantastic is that this hot chocolate isn’t too sweet, nor does it taste like hot chocolate pudding. It is…perfect.

Icebox Butterhorns (Taste of Home June/July ’95)

• 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
• 2 tablespoons warm water (110 to 115 degrees F)
• 2 cups warm milk (110 to 115 degrees F)
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon salt
• 6 cups all-purpose flour
• 3/4 cup butter, melted
• Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt, and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight.

Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, rolle up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place, until doubled, about 1 hour. Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield: 2 dozen.

Campton Place Hot Chocolate (The Secrets of Baking by Sherry Yard)

• 1 recipe Master Ganache (recipe follows)
• 2 cups whole milk
• 1/2 cup cream
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon Tia Maria or vanilla extract

Bring the milk and cream to a boil in a small saucepan over medium heat. Add the cocoa powder and whisk to dissolve. Remove from the heat and add the ganache. Let sit for 1 minute, then stir until well combined, about 4 minutes. Stir in the Tia Maria or vanilla.

Serve the hot chocolate right away as is or store it covered in the refrigerator for up to 2 weeks. It can be reheated easily on the stovetop or in the microwave. If you wish, top it with whipped cream and chocolate shavings.

Master Ganache:

• 8 ounces bittersweet chocolate
• 1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces, since big pieces will not melt. Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

Let the ganache sit at room temperature until it cools to a thicker consistency, like soft fudge. It can also be covered and stored in the refrigerator for up to 2 weeks.

Yield: 2 cups

The Bourbon Pumpkin Tart with Streusel Topping is well, topped with a streusel crumb mixture that bakes into a sweet crunchy top crust. It pairs really well with the delicate pumpkin filling.

The Pumpkin-Pecan Buttermilk Tart is sprinkled with big, meaty pecans and a dusting of sugar before it bakes, creating a slight variation of candied pecans on top of the pumpkin filling.

Like I said, either way they are both tasty, and I give them my seal of approval. Two more for The Pastry Case!  So why tarts and not pies? Honestly, as much as I enjoy classics, sometimes I find pumpkin pie a bit boring. Maybe it’s because around this time of year you can buy it at the grocery store, at cafes, anywhere really. Show me something a little bit different and I might be tempted.

Tarts can be made with numerous types of crusts-the flaky pie crust type, the buttery shortbread type, the softer subtle cookie type (as used in these), among others. They also have an air of elegance to them, particularly because the tart will always have a perfectly fluted crust, due to the pan shape. They are much easier to cut into neater slices and to remove from the pan. Have I convinced you yet? Give these recipes a try.

Bourbon Pumpkin Tart with Streusel Topping (The Pastry Queen by Rebecca Rather)

Tart Crust:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter
• 1 large egg, slightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.

Pumpkin Filling:

• 1 (15-ounce) can pure pumpkin
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 tablespoon all-purpose flour
• 1/2 cup heavy whipping cream
• 1/4 cup bourbon (optional)

Streusel Topping:

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup firmly packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter

Line a 10-inch tart pan with the tart dough. Preheat the oven to 350 degrees F. To make the filling, spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, the sugars, the salt, cinnamon, ginger, cloves, and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.

To make the topping, combine the flour, both sugars, the cinnamon, and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3-5 times, until the mixture is crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. Don’t worry, it won’t fall to the bottom. Bake for 45-50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.

Yield: 8-10 servings.

Pumpkin-Pecan Buttermilk Tart with Sweet Tart Dough (The Modern Baker by Nick Malgieri)

Sweet Tart Dough (Makes one 10- or 11-inch tart crust or one 9-inch pie crust):

• 1 1/2 cups all-purpose flour
• 1/4 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 8 pieces
• 1 large egg
• 1 large egg yolk
• 1 tablespoon water

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse repeatedly until the butter is finely mixed into the ingredients- you do not want any visible pieces of butter (this is a soft crumbed crust, not a flaky crust).

Add the egg, egg yolk, and water. Pulse repeatedly until the dough forms a ball. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Form the dough into a disk about 1/2 inch thick. Wrap the dough in plastic and refrigerate for at least an hour.

After chilling, the dough can be rolled out on floured work surface until it is a 1/8 inch thick circle. Carefully fold the dough into quarters, place in tart pan, and unfold to fit (this eliminates any stretching of the dough). Press the dough into the pan and sides. It is now ready for the filling.

Filling:

• 1 1/2 cups canned unsweetened pumpkin puree
• 3 large eggs
• 2/3 cup sugar, plus extra for sprinkling
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup buttermilk
• 3/4 cup pecan pieces, coarsely chopped

Set a rack on the lowest level of the oven and preheat it to 350 degrees F. For the filling, place the pumpkin in a bowl and whisk in the eggs. Whisk in the 2/3 cup sugar, then the salt, cinnamon, ginger, nutmeg, and buttermilk. Pour the filling into the crust and sprinkle the top with pecans and sugar.

Bake the tart until the dough is baked through and the filling is set, 30-35 minutes. Cool the tart on a rack. Keep the tart at a cool room temperature, loosely wrapped in plastic, on the day it is baked. Wrap and refrigerate leftovers and bring them to room temperature before serving again.

Yield: One 10-or 11-inch tart, about 10 servings.

Cinnamon Whipped Cream (The Modern Baker by Nick Malgieri)

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Just before serving, combine the cream, sugar, and cinnamon. Whip until a soft peak forms.

I like crusts to be tender, flaky, subtle- the real prize to a pie or tart is the filling. The crust should be a compliment to the filling, something that accents it just right.

Rather than purchasing pre-made pie crust dough, make your own. I have two recipes here that are incredibly easy to make, roll out with very little sticking, and taste wonderful each time. Both of them feature one of my favorite ingredients- beautiful butter. Just remember to have your butter really, really cold. Pop it in the freezer for 20 minutes. It is that cold butter in a hot oven that creates flakes in your crust. Handle the dough as little as possible since your hands will warm the butter. Don’t be afraid of the pastry, you can always stick it in the freezer to chill up again, but just be aware of the butter’s temperature.

Using a mixer or food processor makes pie crust preparation a very short task. Whether you use an appliance or depend on a beloved pastry cutter, aim for butter pieces the size of peas.

If your dough is dry and crumbly don’t panic, you can add liquid in small amounts at a time until it is perfect. Plan ahead so you allow the dough time to chill before rolling it out. You can streamline the process and get better crust results (less time at room temperature) if you have everything pre-measured and ready. Have the cold ingredients measured and sitting in the refrigerator.

The pie crust dough recipe can be found in my post on Southern Comfort Apple Pie. Use it for fruit fillings, pumpkin, custards- anything really. Both the pie and tart crust doughs can be made 2-3 days ahead of time and kept chilled in the refrigerator. Let them sit at room temperature 10-15 minutes before rolling so they soften up enough not to crack when rolled.

Here is another dough recipe that makes an exquisitely flaky crust. It can be used for both pies and tarts.

Flaky Pie/Tart Dough (The Art and Soul of Baking by Cindy Mushet)

• 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
• 3 to 4 tablespoons cold water
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1 1/2 teaspoons sugar (omit for a savory crust)
• 1/4 teaspoon salt

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed.

Place the flour, sugar, and salt in the bowl of the food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixure looks like crushed crackers and peas.

Immediately transfer the butter-flour mixture to a large bowl. Sprinkle a tablespoon of the cold water over the mixture and “fluff” it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10-12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl and then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step.

Turn the dough out on a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoons or two of water (one at a time), mixing in as above, and try again. Flatten the dough in a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes.  This allows time for the dough to hydrate fully and for the butter to firm up again.

If the dough has been chilled for more than 30 minutes, you may need to let it sit 10 to 15 minutes on the counter until it is soft and malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough, until you’ve got a 14-15 inch circle about 1/8 inch thick. If at any point the dough becomes too warm and sticky, gently fold it into quarters, unfold it on a baking sheet, and refrigerate for 15 minutes, or until butter is firm again.

Fold the dough circle into quarters, brushing off any excess flour as your fold. Put the point of the folded dough in the center of the pie pan, tart pan, or baking sheet, and unfold the dough, lifting it slightly as necessary to ease it into the crevices of the pan. Do not stretch or pull the dough, which can cause thin spots, holes, and/or shrinkage during baking. Trim the dough using kitchen scissors or a knife (carefully) so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill for 30 minutes before baking.

If you need a baked shell, bake the dough in a preheated 375 degrees F oven on the lower third rack. Be sure to line the shell with heavy duty foil, and fill with pie weights (or dry beans). Bake the shell 20-22 minutes, until foil comes away from dough easily, if it doesn’t, bake another 5-6 minutes and check again. Remove pan from oven, close oven door, and carefully lift out foil and weights from shell. Return pan to oven and continue baking the shell 20-25 minutes longer until golden brown all over. Transfer to a rack and cool completely.

The tart crust dough has a softer texture and sweeter taste. Tarts are very similar to pies, with the exception of the crust. Generally speaking, you can fill tarts and pies the same.

Tart Crust Dough (The Pastry Queen by Rebecca Rather)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter
• 1 large egg, slightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.

The best part? These will take you about 35 minutes, from starting to devouring your first bite. Frozen puff pastry is the secret to these festive tartlets. While I toyed with the idea of making my own puff pastry (truly only something a pastry geek like myself would do) I decided to settle on that tried-and-true packaged variety typically found in the frozen section of grocery stores.

All I had to do was let it thaw at room temperature for about half an hour, and then I was ready to go (Just make sure that the day you want to make these you move the puff pastry from your freezer to your refrigerator earlier in the day so it will be thawed for later). While I waited for my puff pastry to thaw, I chatted with my Grandma Pat AND got everything else ready. Peeled and sliced the apples: check. Combined the cinnamon and sugar: check. Melted butter: check.

There is no fancy dough folding or difficult crust to work with either. But what makes these tartlets even more adorable is the fact that they are perfect for holiday entertaining. You can make them earlier in the day (they are best eaten the day they are baked), then relax knowing you have dessert taken care of and more time to spend with your guests. Alternatively, I know I would gladly eat these tartlets for breakfast too, so consider that option. You won’t be getting up at the crack of dawn for these. Definitely a way to make guests feel welcome!

Other fruits and fillings would work well for these tartlets too- cherry, cream cheese, chocolate ganache…although this apple version is classic.

This recipe is in tune with my “eating seasonally” inspiration. There are many varieties of apples that would work in this recipe: jonathon, spartan, ida red, golden delicious, granny smith, and cortland, all because they keep their form when they bake, preventing them from turning into mush.

Maple Apple Tartlets (Eat Feed Autumn Winter by Anne Bramley)

• 1 sheet puff pastry, thawed (you will have one leftover in your package)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar
• 3 small to medium baking apples
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. In a small bowl, mix the cinnamon and sugar. Peel (a vegetable peeler works great for this), core, and cut the apples in half. Place one half, cut side down, on a cutting board. With a small sharp knife, thinly slice the apple half into about 12 slices. Do not move or separate the slices. Repeat with the remaining 5 halves. Leave cut side down.

Cut the puff pastry into 6 rectangles and place on the baking sheet. Pick up one apple half without disturbing the slices. Place on a pastry rectangle and apply slight pressure on the diagonal to fan out the apple slices until they nearly fill the length of the pastry rectangle. Leave a border of 1/4 inch all the way around. Repeat with remaining rectangles of puff pastry and apple halves.

Sprinkle each tartlet with the cinnamon and sugar mixture. Drizzle with the melted butter. Bake for 25 minutes, or until the pastry is golden around the edges and the apples are softened. Drizzle each with 1 teaspoon of maple syrup. Serve warm or at room temperature. These are best served the day they are made.

Yield: 6 tartlets (6 generous servings, it is best give each person their own tartlet)

Another great thing about this dessert is that you can make it several days ahead of time and keep it in the refrigerator, especially since it needs a good chill before you serve it anyways. One other trick to holiday entertaining is to make a cheesecake with a topping, because just in case your cheesecake cracks, you can easily cover it up with a sauce, making it look perfect.

This recipe doesn’t take long to come together, but it helps if you have all of your ingredients ready before you begin- especially the cream cheese- room temperature is a must.

Make Ahead Tips:

1. Crush your gingersnaps ahead of time so you can make the crust in a “snap” (I had to do it, sorry).

2. If you plan on making this the following day, measure out all of your gingersnap crust dry ingredients in advance. Follow the recipe steps up until a liquid ingredient is called for. For example, for the crust, combine the gingersnap crumbs, sugar, and cinnamon in a bowl. Cover the dry ingredients with plastic wrap until ready to use. Now all you have to do for the crust the next day is add melted butter.

3. Line and grease the pan ahead of time.

4. Chill cheesecake as directed, top with the praline sauce, and refrigerate for up to four days before serving. All you have to do is take the cheesecake out of the refrigerator and serve.

Side note: If you want your pecans extra crunchy, however, do not make the praline sauce until you are ready to serve the cheesecake (You could probably get away with up to two hours ahead though). Also remember that the praline sauce needs to cool for 15 minutes before pouring over the cake.

Pumpkin Praline Cheesecake (The Pastry Queen by Rebecca Rather)

Ginger Crust:

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Pumpkin Filling:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 1/3 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pure pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Praline Topping:

• 1 cup pecans
• 1/2 cup firmly packed light brown sugar
• 3/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

To make the crust: Line the bottom of a 9 or 10-inch springform pan with parchment paper and coat with cooking spray. In a large bowl, stir together the melted butter with the crushed gingersnaps, sugar, and cinnamon. Press into the bottom of the prepared pan, working some of it up the sides, if desired.

Preheat the oven to 350 degrees F.

To make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese in a large bowl on medium-high speed about 1 minute, until fluffy. Add the sugar and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, pumpkin, cinnamon, nutmeg, and ginger; beat on medium speed about 1 minute, until incorporated.

Pour the filling over the crust. Tear off a large sheet of foil and place the springform pan in the center, carefully folding up the sides. This prevents the waterbath (waterbaths prevent cracks) from seeping into your cheesecake and making the crust soggy. Put the wrapped springform pan into a larger baking pan and set it on the center rack of the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan (this is a waterbath).

Bake about 1 hour, until the filling is set and golden brown on top. It should barely jiggle when the pan is gently slid. Cool the cheesecake on a rack about 30 minutes, then remove from waterbath and chill for several hours or overnight. Remove the cheesecake from the springform pan and set it on a serving plate. Make sure the plate is large enough to hold any of the praline sauce that drips over the top.

To make the praline topping: Preheat the oven to 350 degrees F. Arrange the pecans in a single layer and toast them for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts. Stir together the brown sugar, cream, and butter in a saucepan over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping for at least 15 minutes before pouring over the top of the chilled cheesecake. Serve immediately or cover and chill until ready to serve. The cheesecake will keep, well wrapped in the refrigerator for 3 to 4 days.

Yield: 14 to 16 servings

Today, that was a reality (yes!). After coming across the recipe for these muffins in Nigella Lawson’s Feast, I was inspired to create this “morning experience” for my family. So I got up extra early to make sure they could enjoy some warm gingerbread muffins at 6:30 a.m., before everyone left for school and work. You bet! It wasn’t as labor intensive as you may think. Muffins are actually one of the easiest baked goods to mix up. Combine dry ingredients, combine wet ingredients, gently mix. Voila!

To streamline the entire ordeal, I measured out the dry ingredients, set out the right measuring cups/spoons/bowls and had them on “stand-by” the night before. That way all I had to do this morning was crack an egg, measure some wet ingredients, and mix. It took about 5 minutes, batter to oven, if that. If you follow the “night-before” method, remember to preheat your oven right away, so it’s nice and hot for the muffin batter. To make things even speedier, I used a pan that has small shallow squares, rather than the standard round cups to bake the muffins. The more shallow a pan is, the less time batters will take to bake. There was one flaw though: in my early morning stupor, I forgot to grease the pan. Luckily, the gingerbreads could still be coaxed out with a plastic knife, minus a few missing corners left behind in the pan.

These are perfect for this time of year and into the holiday season. They almost taste like a pumpkin muffin, but they are spicier, with notes of molasses. Of course they are still sweet enough, however, that little kids would eat them.

They have a marvelous softness, with a spongy texture, while the tops and edges are slightly chewy and shiny. Perfect gingerbread. If you wish to up the holiday cheer or add a bit of sweet-tart flavor, add some dried (or fresh) cranberries to the batter right before baking. The ingredient list looks long, but it is mostly spices.

Gingerbread Muffins (Feast by Nigella Lawson)

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 egg
• 1/3 cup packed dark brown sugar
• 1/3 cup packed light brown sugar
• 3/4 cup whole milk (I used 2% and they turned out fine)
• 1/4 teaspoon balsamic vinegar
• 6 tablespoons vegetable or corn oil
• 4 tablespoons dark corn syrup (I used light corn syrup and it was still fine)
• 4 tablespoons molasses

Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups. Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps.

Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.

Stir until mixed but still fairly lumpy-the mixture may be more runny than you expect for muffins- but you need the dense stickiness of gingerbread, rather than a cakey crumb. Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry.

Yield: 12 muffins