Toffee

This elegant dessert was inspired by Vienna's Spanische Windtorte, a giant meringue shell filled with cream and berries. The sauce is a colorful and delicious accompaniment; if there is some left over, use it on pancakes, waffles or ice cream.

Frozen desserts seem especially festive — and no less refreshing — in the cooler months.

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.

Shirley Brody of Portland, Oregon, writes: "We've enjoyed our evenings at Wildwood Restaurant here in Portland for many years. Chef and owner Cory Schreiber has created such a great space for the neighborhood. We would love to have his recipe for butterscotch pudding, which is served in a tall parfait glass. The dessert's sophisticated look matches its rich flavor." You'll need to chill the pudding for at least six hours before serving.

Terrific with cappuccino or ice-cold milk.

This scrumptious pie is a snap to put together. It doesn't require any baking and has only a few ingredients, two of which are a purchased crust and a prepared topping.

English toffee enhances both the cake and topping of this delicious treat.

For years, pumpkins were planted in central-state cornfields to help the corn's roots cool in the summer. This pretty roll cake is an impressive alternative to classic pumpkin pie.

A rich, decadent frozen dessert that can be made ahead for a party.

The nutty, crunchy topping makes a nice contrast to the juicy peach filling.

Skip the fuss of individual servings; this sheet cake sticky toffee pudding is cozier, easier, and, dare we say, far more festive.

Using chocolate wafers instead of chips is a cookie game-changer.