Classic pumpkin cheesecake features a spiced graham cracker crust and creamy pumpkin filling for a dessert that's hard to beat.

Gin Martini

A cupcake, fairy cake, or bun is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape.

Kouign-amann (kouignoù-amann) is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." The name comes from the Breton language words for cake (kouign) and butter (amann). It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in its layered structure) and the sugar caramelizes. The effect is similar to a muffin-shaped, caramelized croissant.