This fruit pizza is my fall twist on the classic summer party dessert. Instead of berries and kiwi, a soft homemade sugar cookie crust gets a layer of cinnamon cream cheese frosting, a spiral of thin, crisp apple slices and a drizzle of quick brown sugar caramel. It tastes like a caramel apple and a…
This apple cider mojito is the drink I mix up every October, from Halloween parties to the first chilly Friday night on the porch. Fresh mint and lime get gently muddled with a little brown sugar, then topped with cold apple cider, a splash of white rum if you like and plenty of bubbles. It’s…
This fall fruit salad is the bowl I bring to every October brunch and Thanksgiving table, because it’s the one thing on the table that tastes fresh and bright next to all the cozy, heavy dishes. Crisp apples, juicy pears, red grapes, orange segments and ruby pomegranate get tossed in a simple maple lime dressing…
These blackberry crumble bars are my favorite way to turn a bag of frozen berries into something that feels like a bakery treat. A buttery oat dough gets pressed into the pan for the crust, a thick layer of jammy blackberries goes on top, and the rest of the same dough is crumbled over everything….
This chocolate orange mug cake is what I make after the kids are in bed and I want something warm and chocolatey without baking a whole pan. You stir everything right in the mug, microwave it for about a minute, and end up with a soft, fudgy cake that tastes like those chocolate oranges you…
These zucchini spice bars are what I bake every October when one last oversized zucchini is hiding in the crisper drawer. The cake is soft and moist, scented with cinnamon, ginger, nutmeg and a little clove, and it’s finished with a fluffy cinnamon frosting that tastes like the best part of a spice cake. Nobody…
These apple pie cookies are my answer to wanting pie without making pie. A soft cinnamon brown sugar dough gets pressed into little cups, each one gets a spoonful of jammy homemade apple filling, and a thin vanilla drizzle goes on top once they cool. Two bites, and it tastes like the corner piece of…
These mini apple cider donut muffins are what happens when I crave orchard cider donuts but don’t want a pot of hot oil on the stove. They bake in about 12 minutes, they’re soft and cakey inside, and every one gets brushed with melted vegan butter and rolled in cinnamon sugar while it’s still warm….
This cranberry orange bread is the first thing I bake when fresh cranberries show up at the store in October. The loaf is soft and tender, bright with real orange juice and zest, and studded with tart berries that turn jammy in the oven. It’s made in one bowl with no eggs, no butter and…
These apple cinnamon rolls are what I bake on the first truly cold Saturday of October, when the apples from the orchard trip are starting to wrinkle in the fruit bowl. The dough is soft and pillowy without any eggs or dairy, the filling is a quick skillet of cinnamon apples, and a thin vanilla…
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