Baking

Executive chef Bridget Batson of Hawthorne Lane serves this dessert with homemade caramel sauce (you can use purchased if you like). If you're running short of time, omit the homemade ice cream and mix chopped peanut brittle into your favorite vanilla ice cream.

Soufflés are a British favorite. This recipe combines pieces of toffee in a creamy soufflé, with chocolate sauce on the side.

Prepare the custards the day before you plan to serve them.

Active time: 30 min Start to finish: 2 1/2 hr

Easy and elegant. A store-bought pie crust is filled with brownie mix that has been given a lift with peppermint extract. Offer mint chip ice cream alongside, if you like.

Healthy bonus: Vitamin C and beta-carotene from the squash

An intriguing dessert from Restaurant Le Beaujolais in Banff, Alberta, Canada. For the best flavor, be sure to serve the tart warm.

A sweet, buttery dessert that's a snap to make. It's excellent with tea.

There will be some leftover pastry dough after rolling out the crust and decorative leaves for the pie. The scraps make delicious snacks when pieced together and baked .

Active time: 20 min Start to finish: 1 1/4 hr

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

Active time: 10 min Start to finish: 25 min