How to make...Pumpkin, cranberry and orange cookies.

Ingredients

• 2 1/2 cups (12 1/2 ounces) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1 cup (7 ounces) sugar
• 1 egg
• 1 teaspoon vanilla
• 1 packed teaspoon orange zest (from about 1 medium orange)
• 1 cup pureed pumpkin
• 3/4 cup dried cranberries
• 
  
• 

Procedures

1. 1
   Adjust oven racks to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.
2. 2
   In a large bowl, cream together butter, light brown sugar, and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla and orange zest, followed by pumpkin puree. Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in cranberries.
3. 3
   Drop dough by rounded tablespoon onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 18 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to finish cooling.

How to make...Jack-O-Latern cookies

Ingredients

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons melted unsalted butter, at room temperature
• 1 cup sugar
• 1 extra large egg
• 1 teaspoon vanilla extract
• About 4 tablespoons peanut butter

Procedures

1. 1
   In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, cream together butter and sugar with an electric beater until light and fluffy, about 3 minutes. Beat in egg and vanilla extract. Add flour mixture and beat until just combined. Dough should come together, if too crumbly, add 1 teaspoon water. Form dough into a ball, cover with plastic wrap and chill in refrigerator for one hour.
2. 2
   Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Divide dough in half and roll one half out onto a lightly floured surface to a thickness of approximately 1/8th- inch. Cut out 12 pumpkins using a pumpkin-shaped cookie cutter and transfer to a prepared baking sheet. Repeat with remaining dough. Using a pairing knife, cut jack-o-lantern faces into 1/2 of the cookies. Bake cookies until just dry on top, about 10 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling. When completely cooled, spread top of faceless cookies with about 1 teaspoon of peanut butter (more or less depending on how much you like peanut butter). Top with a face cookie to complete sandwiches.

How to make...Oreo cake.

Ingredients

• For the Cake:
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 plus 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 2 tablespoons sour cream
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 teaspoon pure vanilla extract
•  
• For the Oreo whipped cream:
• 50 Oreo cookies
• 4 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon pure vanilla extract

Procedures

1. 1
   Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
2. 2
   Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
3. 3
   Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4s; set aside.
4. 4
   To Assemble Cake: Whip 2 cups of cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
5. 5
   Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
6. 6
   Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
7. 7
   Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.

   
   

   (Credit to @antararoy13)

How to make...Chocolate cheesecake.

Ingredients

• For the Crust:
• 3/4 cup crumbled vanilla wafers (about 30 wafers)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/8 teaspoon salt
•  
• For the Cheesecake Filling:
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup (about 1 3/4 ounces) granulated sugar
• 1/4 cup sour cream
• 2 large eggs, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3 ounces bittersweet chocolate, melted and slightly cooled 
•  
• For the Glazes:
• 1/3 cup plus 1 tablespoon heavy cream
• 2 ounces bittersweet chocolate, finely chopped
• 1 tablespoon corn syrup
• 3 ounces white chocolate, finely chopped

Procedures

1. 1
   For the Crust: Preheat oven to 350°F. Line muffin tin with paper liners. In food processor, pulse wafers until they turn into fine crumbs. Add butter, sugar, and salt and pulse just to combine. Use fingertips to press 1 tablespoon cookie mixture into bottom of each cup. Bake just until set, 5 to 7 minutes. Transfer tin to cooling rack. Decrease oven temperature to 300°F.
2. 2
   For the Cheesecake Filling: In a stand mixer fitted with the whisk attachment, beat cream cheese and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in sour cream, then eggs, 1 at a time, beating well after each addition. Beat in vanilla and salt. Decrease mixer speed to low and add chocolate. Beat until well combined, about 2 minutes.
3. 3
   Divide batter equally among muffin cups and bake until set, about 20 minutes. Transfer to cooling rack and cool to room temperature, about 10 minutes, then refrigerate until chilled, about 1 hour.
4. 4
   For the Glazes: Bring 1/3 cup cream to simmer in small saucepan over medium heat or in bowl in microwave. Place bittersweet chocolate and corn syrup in small bowl. Pour cream over chocolate and stir until smooth. Spoon glaze over cupcakes, smoothing with back of spoon. Refrigerate until set, about 15 minutes.
5. 5
   Put a raspberry on top (if you want to), serve and then eat (because lets face it, that IS the best part!)

How to make...Nutella cookies.

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 1/3 cup sugar
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 1 jar (13 ounces) Nutella (you may not use the whole thing)

Procedures

1. 1
   Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. 2
   Combine the flour, cornstarch, baking powder, and salt in a medium bowl; set aside.
3. 3
   In a stand mixer fitted with the paddle attachment, cream the butter; once fluffy, add the sugar and beat until smooth. Beat in the egg yolks and vanilla extract. Gradually stir in the flour mixture, pausing to scrape down the sides of the bowl with each addition.
4. 4
   Pull a piece of dough, about 2 tablespoons, from the bowl. Form a 2-inch flat (but fairly thick) circle by hand. Spoon about 1 1/2 teaspoons of the filling on top of this dough-pancake. Close the dough over the filling to form a soft dome, making sure dough is covering the filling on all sides, and pinch the top to seal the cookie (it might resemble the top of a Hershey's Kiss; you can also flatten it with your hand, but make sure that the top of the cookie is sealed!).
5. 5
   Place cookies on the prepared sheets, 1 1/2 inches apart. Bake for 14-18 minutes, or until golden. Let cool on the pans. If desired, garnish with confectioners' sugar.

How to make...Ice Cream cupcakes.

Ingredients

• For the Cupcakes
• 1 box cake mix (plus any required ingredients: water, oil, eggs etc)
• 24 flat bottomed wafer cones
•  
• For the Frosting
• 1 cup (2 sticks) butter, unsalted
• 1 1/2 cups confectioners sugar
• 2 teaspoons vanilla extract
• Food coloring (optional)
• Sprinkles (optional)

Procedures

1. 1
   Preheat the oven to 350°F. Prepare cake mix according to directions. Fill ice cream cones 2/3 full and place in baking tray.
2. 2
   Bake in 350°F oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
3. 3
   Remove from pan to a wire rack to cool completely (be sure to leave ample room between the cones so they don't get knocked over).
4. 4
   In a large bowl or the bowl of a stand mixer combine butter and sugar, beating until light and fluffy. Add vanilla and mix until thoroughly combined. Divide frosting between several ramekins and add food coloring, as desired.
5. 5
   Once cupcakes have cooled completely, frost and decorate with sprinkles. Store covered up to two days.

How to make...Ghostly halloween cupcakes.

Ingredients

•  For Cupcakes:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, at room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
•  
•  For Frosting
• 1 stick unsalted butter, at room temperature
• 2 cups confectioners' sugar
• 2 teaspoons milk
• 1 cup marshmallow fluff
• 36 dark chocolate baking chips

Procedures

1. 1
   Make Cupcakes: Preheat oven to 350°F. Line cupcake tin with holders.
2. 2
   In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
3. 3
   In a large bowl, beat butter together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add vanilla extract and beat until just combined.
4. 4
   Beat in 1/2 flour mixture, followed by sour cream. Beat in remaining flour mixture. Pour batter into cupcake holders.
5. 5
   Bake until a cake tester comes out clean, about 25 minutes.
6. 6
   Make Frosting: In a medium bowl, beat butter for 1 minute. Add confectioners' sugar and milk and beat until smooth. Add marshmallow fluff and beat until well combined. If needed, continue to mix until frosting is proper fluffy consistency.
7. 7
   Frost each cupcake. Cut 24 of the baking chips in half. Place two halves on each cupcake to serve as eyes. Add one whole chip below eyes to serve as mouth.

How to make...Homemade kitcats.

Ingredients

• 75 Club crackers
• 1/2 pound (2 sticks) unsalted butter
• 2 cups graham cracker crumbs
• 1 cup firmly packed dark brown sugar
• 1/2 cup milk
• 1/3 cup granulated sugar
• 2/3 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

Procedures

1. 1
   Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).
2. 2
   Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula.
3. 3
   Arrange another layer of Club crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top.
4. 4
   Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers.
5. 5
   Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.

How to make...Raisin cupcakes.

Ingredients

• 1 cup (about 5 1/2 ounces) dark rye flour
• 1 cup (about 5 1/2 ounces) whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/3 cup vegetable oil
• 2 tablespoons blackstrap molasses
• 1/2 cup raisins
• 3 teaspoons sugar

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 400°F. Line 12 muffin cups with paper liners or grease with butter. In a medium bowl, whisk together rye flour, whole wheat flour, baking powder, baking soda, and salt; set aside.
2. 2
   In a large bowl, whisk eggs until lightly beaten. Whisk in milk, oil, and molasses. Add dry ingredients and stir until just combined. Stir in raisins. Spoon batter into prepared muffin tins. Sprinkle top of each muffin with sugar. Bake until puffed and golden and a cake tester inserted into the middle of a muffin comes out clean, about 15 minutes.
3. 3
   Let cool 10 minutes in pan then transfer to a wire rack to finish cooling. Muffins will keep in an airtight container for up to three days.

How to make...Caramel Cake.

• For the Cake:
• Baking spray
• 2 sticks (8 ounces) unsalted butter, cut into 16 pieces
• 2 1/4 cups (about 11 1/4 ounces) cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1 cup milk, at room temperature
• 1 3/4 cups (about 12 1/4 ounces) granulated sugar
• 3 large eggs, separated and at room temperature
•  
• For the Caramel
• 2 sticks (8 ounces) unsalted butter, cut into 16 pieces
• 2 cups (about 1 pound) packed dark brown sugar
• 1/2 cup sour cream
• 2 tablespoons of white corn syrup
• 3/4 teaspoon salt
• 1 teaspoon vanilla

1. 1
   For the Cake: Lightly coat 13- by 9- cake pan with baking spray. Line bottom with parchment paper; coat once again with baking spray. Adjust oven rack to middle position and preheat oven to 350°F.
2. 2
   In medium heavy-bottomed saucepan, melt butter over medium-low heat. Cook butter, swirling pan occasionally, until beginning to foam; as foam settles, brown bits will begin to settle at bottom of saucepan; remove butter from heat and pour into a large bowl when browning has slowed, 12 to 15 minutes total. Transfer butter to large bowl and refrigerate until solid, 45 to 60 minutes.
3. 3
   Meanwhile, whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve. Combine milk and vanilla in liquid measuring cup; reserve.
4. 4
   With an electric mixer or a stand mixer fitted with a paddle attachment, beat chilled browned butter and sugar in large bowl on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Decrease speed to low and add flour mixture in three additions, alternating with milk mixture. Scrape bottom and sides of bowl as necessary.
5. 5
   Scrape batter into prepared pan. Bake until tester inserted in center of cake comes out clean, 30 to 35 minutes. Transfer pan to cooling rack and cool 10 minutes in pan. Turn cakes out directly onto cooling rack, peel off and discard parchment, then invert onto second cooling rack set inside rimmed baking sheet so top is facing up. Cool completely, about 1 hour.
6. 6
   For the Caramel: In medium heavy-bottomed saucepan, melt butter over medium-low heat. Cook butter, swirling pan occasionally, until beginning to foam; as foam settles, brown bits will begin to settle at bottom of saucepan; when browning has slowed (12 to 15 minutes later), Immediately stir in brown sugar, corn syrup, sour cream, and salt and cook over medium-high heat until temperature registers 235°F on candy thermometer, about 12 minutes. Remove from heat and stir in vanilla.
7. 7
   Pour caramel over cake, spreading into even layer with offset spatula or rubber spatula. Serve.