Lusciously creamy goat cheese cheesecake bars with a sweet and salty, cinnamon-spiced graham cracker crust, layered with fresh figs and a drizzle of honey.
See those figs? I may have sideswiped a few people during the lunch rush at our local Whole Foods to nab them.
Originally, we were there picking up some apples for a slew of apple recipes I have planned over the next few weeks. On a related note, I really, really miss the apples in the Pacific Northwest. They are hard to beat.
…then I spotted these beauties out of the corner of my eye from across the produce section. One, single lone basket tucked in between some blueberries and concord grapes. Because figs are in season for about twelve minutes each year, and are so, so delicate, the ones at the grocery store are usually just… sad. But these figs were vibrant and fresh and plump and decidedly not sad.
I knew I had to have them, and with Henry strapped in the front carrier, we grabbed our Honeycrisps, abandoned our cart, and barreled our way towards the prize before another lucky shopper could be the wiser. Maybe since I had a baby in tow my enthusiasm came off as charming? Or maybe not. 🙈
And what better to pair with fresh victory figs than goat cheese? Especially when that goat cheese is baked into a wonderfully creamy, sweet and tangy, vanilla cheesecake, then topped with rosy fig slices and honey…
Sweet ginger-spiced pear hand pies, flaky pastry and caramelized pear filling packed with favorite fall flavors – ginger, cinnamon, cloves, and vanilla – everything to love about traditional pie, in deliciously convenient hand-held form.
Despite my last Summer fling, the apples and pears and pumpkins have since taken over our pantry, settling in comfortably next to our restocked supplies of butter, brown sugar, apple pie spice, and the like – all the necessary ingredients of this cozy season.
We’ve been hunkering inside most of this week, escaping what feels like one continuous week-long rain storm (but thankful that we’re only getting the edge of Hurricane Florence here in D.C.). On the one hand, I’m feeling pretty cooped up with an energetic one year old to entertain all day, but it’s also given me ample opportunity to get a jump start on fall baking.
First up, ginger spiced pear hand pies – with a buttery, flaky pastry, and an irresistible vanilla bean flecked, brown sugar pear filling – that pack everything to love about traditional pie into portable pockets of deliciousness.
Incredibly sweet and intensely flavorful slow roasted tomatoes. A wonderfully tasty – and easy – method for transforming peak-season tomatoes (and even lackluster grocery store varieties) into a crave-worthy Summer condiment.
There we were, all excited for fall baking… but with a week-long stint of temps in the nineties, our new locale begged to differ. So while I still turned on the oven, I’m taking a brief departure from all things cinnamon-spiced, and celebrating the last of the Summer season with one of my very favorite sweet (and savory) treats: slow roasted tomatoes.
A long stint in a just warm oven caramelizes the natural sugar in the tomatoes, teasing out additional layers of flavor and sweetness, until the tomatoes become wonderfully jammy and intensely flavorful, and something so much greater than just tomatoes, olive oil, and salt.
It may be more method than recipe – and it’s a super simple one at that – but write this one down and put in your back pocket – you’ll want to squirrel these slow roasted tomatoes away, because they are out-of-this-world, addictively good. In everything.
Basically replace regular old tomatoes in just about any dish with these flavorful babes and you’ll seriously elevate your tomato – and cooking – game.