With a little freezer space and a few hours before the big day, delicious pies and cakes can be made ahead and frozen, leaving our ovens free for that big ol' bird and all the fixings to go with it.

Why two pans of Spicy Gingerbread? Due to a miscalculation in the Times Leader Test Kitchen, the one on the left has an extra cup of flour in it. The one on the right has the correct amount. But our ...

This festive icebox cake layers gingersnaps and a pumpkin-spiced whipped cream into an easy, make-ahead holiday dessert full of warm, cozy flavor.

Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it’s a rustic square cake or maybe even an attractive Bundt, but it’s never quite sophisticated ...

Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and ...

This light and fluffy almond flour cake is flavored simply with almond extract and orange zest. Whipped egg whites give this gluten-free cake a light texture. Serve with fresh seasonal fruit and ...

Ina Garten’s easy lemon ginger molasses cake can be made in advance. Garten demonstrated how to make her delicious cake recipe during an episode of Barefoot Contessa. “You know, instead of pie for ...