Gluten Free

This gingerbread is very versatile. Studded with nuggets of candied ginger, this is a lovely, warming treat for cool days. You can serve it by itself, with a scoop of ice cream, or with fresh fruit like sliced strawberries or peaches.

An easy but elegant dessert. The shortcakes are rich and dark and a perfect foil for the raspberries. A dollop of lightly sweetened whipped cream rounds out the flavors, textures and colors of this spectacular treat.

This classic shortbread recipe is light and buttery. When my kids were little, they liked it plain. Now I like to mix it up by adding mini chocolate chips, ginger chips, pecans, or currants to the basic recipe.

This recipe is one I’ve been making for twenty-five years. It’s our family’s first taste of pumpkin in the fall and my kids clamor for it the moment the leaves turn and the air gets crisp. The pumpkin purée makes these bars moist and silky.

Chewy oatmeal raisin cookies are the ultimate comfort treat in our house. I like to make a double batch of these and freeze them.

A buttery crust filled with creamy goat cheese and herbs, this is a simple but elegant tart. It’s great by itself as a first course, or served with a salad for a light lunch.

These delightfully light buttermilk scones are delicious by themselves but particularly festive with a good creamy butter, Devonshire cream, lemon curd, or jam. This is an easy recipe to whip up for brunch or tea. You can have them on the table in about half an hour, from start to finish.

These double chocolate cookies are intensely flavored. The cocoa gives it a deep note balanced by the milk chocolate chips. The pecans add a lovely crunch and the dried cherries a sweet chewiness.

Eric says: “These are the best brownies I’ve ever eaten in my life. Period, full-stop. Rich, moist, and gooey with deep dark chocolate goodness. This is exactly what a dessert is supposed to be.”

The quintessential crowd pleaser. Crisp caramelized edges and a chewy center, chocolate chip cookies don’t get any better.

Intense blueberry flavor! If I could only have one muffin, this would be the one. These are fantastic made with fresh blueberries when they’re in season, but I also often make them in the winter with frozen berries.