Baking

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

This genius dessert—a simple lemon tart perfumed with elderflower cordial—comes from the first cookbook of “The Great British Bake Off”’s youngest contestant ever.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

This is my ultimate cheesecake: sweet cream cheese, salty peanut butter and tart sour cherries all mingle together to create one perfectly balanced flavor sensation. It is set with gelatin, which means it takes a little longer to make, but the beautiful smooth texture makes it worth the wait.

These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

To avoid the dreaded soggy pastry bottom, blind baking is a great technique to master. Baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.