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Place 1 to 2 tablespoons of powdered sugar in a mesh strainer. Holding the strainer over the tart, gently tap it to lightly dust the tart.

Refrigerate until ready to serve, up to 1 day.

HOW LONG? 30 MINUTES

HOW MUCH? 6 SERVINGS

Brown Sugar and Ginger Pumpkin Bread

The brown sugar, cinnamon, ginger, and pumpkin combine here to create a warmly spiced, incredibly moist bread. And while it does have a fair amount of sugar in it, it’s still pretty healthy thanks to the whole-wheat flour (you’ll never taste it) and pumpkin.

2 cups white whole-wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground dry ginger

½ teaspoon kosher salt

1⅓ cups packed dark brown sugar

⅓ cup canola or vegetable oil

15-ounce can pumpkin puree

1 large egg

1 teaspoon ground fresh ginger (optional)

Heat the oven to 350°F. Coat a metal loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, cinnamon, dry ginger, and salt.

In a large bowl, whisk together the brown sugar, oil, pumpkin, egg, and fresh ginger (if using). Whisk in the dry ingredients.

Transfer the batter to the prepared baking pan and bake for 1 hour 5 minutes, or until a toothpick inserted at the center comes out clean. Cool for 15 minutes, then remove from the pan and cool on a rack.

HOW LONG? 1 HOUR 15 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 10 SERVINGS

NO MORE WHOLE-WHEAT HORROR

White whole-wheat flour is my go-to grain for baking. It has all the nutrition of conventional whole-wheat flour, but a taste and texture similar to white. It’s not magic; it’s just a different variety of wheat. I use it in pancakes, breads, and muffins.

Chocolate Cherry Truffles

These are ridiculously chocolatey, creamy, tangy … and messy to make. As in your hands will be covered with a thick layer of delicious chocolate. It’s okay to lick.

Though a couple hours’ chilling is needed, the hands-on time is just a few minutes. Also, this recipe is really forgiving, so feel free to substitute other dried fruit or finely chopped nuts for the cherries.

14 ounces dark chocolate, broken into small pieces

¾ cup heavy cream

½ cup dried cherries, finely chopped

2 tablespoons balsamic vinegar

Pinch salt

½ cup cocoa powder

In a small saucepan over medium heat, combine the chocolate and cream. Stir until the chocolate is melted and smooth. Stir in the cherries, balsamic vinegar, and salt.

Pour the mixture into an 8-inch square baking pan, then refrigerate until set, about 2 hours.

After the chocolate has set, place the cocoa powder in a bowl.

Use a melon baller or sturdy 1-tablespoon measuring spoon to scoop balls of the chocolate mixture. Roll them into mostly smooth balls between your palms. It will be messy.

Roll the balls in the cocoa powder until well coated. Refrigerate the truffles for at least 2 hours before serving.

HOW LONG? 2 HOURS 15 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 30 TRUFFLES

No-Bake Blackberry, Blueberry, and Red Grape Pie

Life is too short to mess with pie crusts. I won’t make them. I also won’t fuss with persnickety fillings and toppings. Pies should be as easy to make as they are to eat. Which is why I love this no-bake wonder that sports an unusual blend of blackberries, blueberries, and grapes. The result is fresh, tangy, and sweet. Just about any blend of fresh berries can be substituted.

9-inch frozen pie shell, thawed

¾ cup sugar

3 tablespoons cornstarch

½ teaspoon salt

⅓ cup water

2 tablespoons lemon juice

1 cup blackberries

3½ cups blueberries, divided

1½ cups seedless red grapes, divided

Bake the empty pie shell according to package directions. This usually involves pricking the bottom of the crust all over with a fork, then baking it at 400°F for 10 to 14 minutes. Cool.

Meanwhile, in a medium saucepan over medium heat, combine the sugar, cornstarch, salt, water, lemon juice, blackberries, and ½ cup each of the blueberries