Classic apple pie with a flaky all-butter lattice crust and a brown sugar, cinnamon-spiced apple filling. An all-time favorite, you’ll want to commit this crowd-pleasing Fall treat to memory!
When it comes to your favorite tried-and-true desserts, which are the recipes you turn to again and again?
For me, apple pie easily breaks the top five. And that’s coming from a girl who’s cooking up something sweet most days.
Last week was a really long week. I’m not a fan of the hustle culture, so when I say that life has been way too busy lately, please don’t read that as a humblebrag.
Quite the contrary. More like, for the briefest of moments I had all of the balls – baby, marriage, work, house, dog, renovations – juggling nicely in the air, but have since fumbled just about all of them, Henry’s grabbed at least one and is toddling directly towards the stairs, and my multitasking skills certainly aren’t winning any awards.
Lest you ever think based on all of these pretty desserts that I have it all together, know that I’m currently still wearing pajamas at 2:00pm, and Henry is taking his nap… in a pack-n-play in our master bathroom, since we still haven’t finished painting his new room.
These easy bakery style dark chocolate pumpkin muffins are tender and flavorful, and come together in just one bowl – no mixer required – for the perfect deliciously spiced Fall breakfast treat!
Is it even October if we’re not baking with pumpkin?? 😬
Trick question. I actually love love love pumpkin all year round. It’s a magical ingredient to bake with, keeping things – especially cakes and quick breads – incredibly moist and tender while packing tons of cozy flavor.
For as long as I can remember, my mom has baked incredible pumpkin bread around the holidays. It’s really more cake than bread, rich and dense, and sweet, and generously spiced, and something we all look forward to every year.
It’s so good, in fact, she won’t let me share the recipe with you. She barely shares it with me! But she also mails me loaves of it when I’m far from home, so I will not complain, lest that delicious pumpkin train come grinding to a halt.
So, while the pumpkin spice trend may be a tad bit out of control (pumpkin spice kale chips, anyone?), there’s no shame in my pumpkin game, and I’m baking with winter squash all season long, starting with these double dark chocolate pumpkin muffins.
If Fig Newtons are your jam, you’ll go crazy for these easy homemade walnut and fig crumble bars. They’re chewy bars filled with gooey fig butter nestled between a buttery brown sugar and oat crust and walnut crumble topping – and packed with yummy fall flavor!
We’re taking figs in a whole new direction from last week, from creamy, tangy cheesecake with vibrant fresh figs, to making delicious use of preserved figs with these chewy, gooey, fig crumble bars, packed with fig butter, toasted walnuts, a buttery brown sugar oat crumble, and all kinds of Fall flavor.
You know I love a good crumble bar. They’re not only easy and oh, so tasty, but perfect for adapting to the season, and these sweet, figgy treats combine some of my very favorite Fall ingredients – brown sugar, oats, cinnamon, vanilla, and of course, figs and walnuts – into an irresistible, lick-your-fingers-clean crumb bar.