How to make...Spiced pumpkin cake.

Ingredients

• Baking spray
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup mild molasses
• 1/2 cup boiling water
• 8 ounces unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 2 tablespoons grated fresh ginger
• 2 tablespoons confectioners’ sugar
• 

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray.
2. 2
   In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined.
3. 3
   In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture.
4. 4
   Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes.
5. 5
   Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.

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...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...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.