Gina Marie Miraglia Eriquez

To keep the rolled dough's cylindrical shape, chill or freeze it inside empty cardboard paper-towel tubes.

Use a triple hit of ginger—fresh, ground, and crystallized—and blackstrap molasses to lift your ginger cookies to the next level. The dough is rolled in raw sugar for a sparkly effect.

Press this festive and chewy nougat between 2 sheets of edible rice paper to create a polished look.

You'll be cackling with delight as you roll bread dough into these shockingly realistic gnarled fingers. Turn them into the centerpiece of a Halloween party.

Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic shape and colors and transform those into creamy lemon-and-orange frozen pops, we predict everyone will be clamoring for their fair share.

Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

Like the striped pops from the ice cream truck—without the artificial flavors and colors.

The Italian aperitif Campari brings balance to these sweet orange pops.

These Mexican-style pops are loaded with pieces of fresh fruit.

Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.

Fair warning: This snack mix is so good it'll definitely ruin your appetite for dinner. In fact, we predict that you will find yourself making it often because you won't want to run out.

Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

A trifle is not only one of the most elegant desserts around, it's also one of the most exuberant—which is why it is tempting to toss aside decorum and dive right into the bowl. The nontraditional version here is sturdy, made with robust gingerbread and mellow pumpkin mousse instead of the classic spongecake and custard.

A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as pasta frolla in Italy.