This classic pumpkin cake from Food & Wine’s Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that’s blended in.

Candied orange peel: Put the orange zest in a small pot and cover with cold water. Bring the water to a boil, then immediately drain. Repeat 2 times. Add ∏ cup cold water, the orange juice, sugar, ...

Mascarpone cheese is made from only two ingredients, cream and citric acid, and has a higher fat content than traditional American cream cheese, making it a delicious alternative. I am particularly ...

Recipes from "The Art & Soul of Baking" by Cindy Mushet. Note: All the parts of this cake can be made in advance. Heat oven to 375 degrees and position oven racks in the lower and upper thirds. Fit 2 ...

Chocolate layers with a hint of pumpkin in the frosting are delicious as is, but you could always add a slick of rich chocolate ganache to take it to the next level. Italian mascarpone has higher fat ...

Cook’s note: Grate carrots by hand on a box grater; if you grate them in a food processor the carrots will be too wet and the cake might fall. 1. Preheat oven to 400 degrees. Grease 2 (9-by-2-inch) ...

The Barefoot Contessa has a lot of catchphrases. “Isn’t that fabulous?,” “How easy is that?,” and “Store-bought is fine,” are some of her most popular. But those aren’t her only ones. Watch enough ...

1. Make the Cake: Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

If you have leftover mascarpone from a previous recipe, this is the perfect opportunity to try our cake for dessert! An easy and delicious recipe that will help reduce waste :-) Perfect for an ...