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1 cup milk ½ cup fresh lemon verbena leaves or 4 teaspoons lemon zest ½ teaspoon kosher salt ¾ cup sugar 3 egg yolks 1 ½ cup heavy cream 2 teaspoon vanilla Ginger Shortbread Crust ½ cup butter, softened 1 cup all-purpose flour ¼ cup sugar 2 tablespoon finely chopped candied ginger 1 teaspoon ground ginger ½ teaspoon kosher salt Herbs and edible flowers, such as lemon verbena, phlox, and/or roses

Following an editorial internship for CountryLiving.com and an art director position at Vox Magazine, Madison moved to New York to work in magazine journalism. She started as an intern and web photo assistant for Real Simple and a fashion and beauty writer for Bustle. It wasn’t long before she joined Hearst Digital Media, where she served as editorial assistant for CountryLiving.com and assistant editor of WomansDay.com and RedbookMag.com. During her time with Hearst, she worked as assistant editor on Town & Country, Good Housekeeping, Elle Decor, Popular Mechanics, Cosmopolitan, Prevention and other Hearst publications....

1 15 ounce can pumpkin ⅔ cup pure maple syrup ¼ cup packed brown sugar 1 teaspoon vanilla bean paste or vanilla ½ teaspoon salt 3 eggs, lightly beaten ¾ cup milk Salted Pecan Brittle Nonstick cooking spray ¾ cup granulated sugar ¼ cup water ¾ cup pecans, toasted and coarsely chopped 1 teaspoon flaky sea salt Make-Ahead Tip Pecan brittle can be made ahead - if you can keep people from eating it that long....

8 ounce coarsely chopped semisweet or bittersweet chocolate 1 cup whipping cream 3 tablespoon unsalted butter (no substitutes) 2 teaspoon instant espresso coffee powder or coffee granules Buttercream ⅔ cup sugar 3 tablespoon water 4 slightly beaten egg yolks 1 tablespoon coffee or chocolate liqueur or water 1 teaspoon vanilla 1 cup unsalted butter (no substitutes)

Slow Cooker Directions Season and, if desired, brown chicken. Place in a 4- to 5-qt. slow cooker; sprinkle with Italian seasoning. Add broth. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Continue as directed in Step 3. Chicken Masala In a 3- to 4-qt. saucepan heat 1 Tbsp. olive oil over medium-high. Add 1/2 cup each chopped onion, carrot, and bell pepper and 2 cloves garlic, minced; cook 5 to 8 minutes or until tender, stirring occasionally....

**Tip: To cook the couscous, in a small saucepan combine 1 cup water and 3/4 cup Israeli (large pearl) couscous. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Remove from heat. Let stand, covered, for 5 minutes.

**Syrup Substitutes: Choose from sugar-free or light maple-flavor syrup or agave nectar plus 1/4 teaspoon maple flavoring (if desired).PER MINI PIE WITH SUGAR-FREE MAPLE-FLAVOR SYRUP: Same as basic recipe, except 159 cal., 97 mg sodium, 13 g carb.PER MINI PIE WITH AGAVE NECTAR: Same as basic recipe, except 176 cal., 88 mg sodium, 17 g carb. To Store: Cool mini pies completely. Place in a single layer in an airtight container; cover....

Chopped candies (such as chocolate-covered peanuts or peanut butter cups, malted milk balls, peanut brittle, chocolate-covered English toffee bars, candy-coated milk chocolate pieces, chocolate-coated caramel-topped nougat bars with peanuts, and/or chocolate-covered crisp peanut butter candy)- Fruit (such as coarsely chopped bananas, peaches, or strawberries, or whole sweet cherries and/or raspberries) Ribbon (pick one) Caramel-flavor or salted caramel ice cream topping Hot fudge-flavor ice cream toppingFruit preserves (such as strawberry, apricot, or raspberry)Citrus curd (such as lemon, lime, or raspberry)Marshmallow creme