COOKIES, CUSTARDS, AND BROWN, CRISPY PASTRY sound better and better as the days get shorter and the nights cooler. I am the kind of baker who will, from time to time, use a premade crust but would never think of using anything but real, fresh whipped cream.
Since you have made it this far into Fall Baking, you’ve realized you’re in for a treat. This year, we centered this issue around our favorite autumn ingredients and techniques, from apples and pears to nuts and spices. Along the way, you’ll spot some of my favorites, including a dreamy Pumpkin Chiffon Pie (page 42), Nutella Fudge Cookies (page 67), and a crave-worthy Salted Caramel and Chocolate Chunk Bread Pudding (page 93). Don’t even get me started on the Bundt cakes.
Whether you’re…
