Baking

When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is simply a spectacular cake—moist and light with spiced pumpkin flavor and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two 9-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. If all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen.

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

A relatively new variety, Honeycrisps have a sweet, mellow flavor. They're very juicy, and when baked long and slow, their juices bubble and caramelize. These baked apples are best served slightly warm, but they are also great served cold for breakfast the next morning, topped with a dollop of yogurt. A V-slicer makes quick work of slicing the apples, but if you don't have one, a sharp sturdy knife will do the trick.

This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.

Forget milk—stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.

Golden Delicious apples hold their shape even when baked at a hot temperature and wrapped in puff pastry. Their honeyed flavor adds just the right amount of sweetness to balance these slightly savory turnovers.

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

Kid-size and super-easy to make, these Halloween cupcakes are the perfect festive treats for the holiday.

Why Fujis? This not-too-sugary cake (inspired by carrot cake) is best when made with fairly sweet apples. Plus, it's important to choose an apple variety with a sturdy structure so that it won't break down during baking. Fuji apples fill the bill on both counts.

An assortment of apple varieties adds complexity to this nicely spiced apple pie. The Pink Lady apples are just slightly tart with hints of raspberry and kiwi. Pippins are firm with crisp and tart flavors. And Golden Delicious apples (a classic choice for pies) have a juicy texture and honeyed sweetness.

Get professional-looking rolls without using fancy molds.

A flaky phyllo crust, layered with butter and a pumpkin pie–spice sugar forms the crust for this silky well-spiced pie.

Simple butter cookies with a hint of lemon are colored orange and cut like jack-o'-lanterns. Use the tip of a knife to cut the shapes freehand and your jack-o'-lanterns will have lots of personality. They take on added luster—literally!—when you crush and melt hard candies in the spaces for the eyes, nose, and grinning mouth. The stained glass effect is beautiful and surprisingly effective given the simplicity of the process. Use lemon drops for a yellow gleam and to ramp up the flavor, or, if you prefer, try butterscotch candies for an orange glow. Let your kids work off some energy crushing the candies while you prepare the dough.

This bread is Mickey's pride and joy. It is made by hand and has a crust on top like no other. Breadworks sells about twenty loaves every day. Try it for French toast.

A treat that's rich in superfoods—blueberries and flaxseeds!

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

Food editor Paul Grimes is used to getting ribbed by his colleagues for sneaking curry powder into his desserts—he loves the air of mystery it lends to sweets—but these cookies received unanimous acclaim. Paired with citrusy coriander, the curry keeps the sugar and butter from stealing the show.