Pumpkin-Swirl Brownies

I've always been on the fence about the combination of chocolate and pumpkin. I will almost always choose peanut butter or caramel.... but this recipe made me change my mind. This most definitely works and if you've ever wondered why people insist on putting these two flavors in the same pan, well, this is why. It's delicious. 

Lenox Almond Biscotti

  

If you've never made your own biscotti before, you're missing out on something wonderful. If you've only had them from a box, or one that was massed produced and handed to you with your morning coffee, there's a whole new world of deliciousness awaiting you. I'm a big fan of crazy flavors in my biscotti, but for this, my first biscotti post, I had to share my favorite: straight-up almond.

French Silk Pie

 

Everyone needs a show-stopper in their repertoire. This one is mine. Or maybe I should say, it's my mom's. She's known for this pie (and a few other desserts I'll share in the future) and I'm so happy I can call it my own. I've watched her make it hundreds of times, but I've only made it twice. But I feel like I can take ownership now. This pie is me. It's part of my history. I love this pie because it reminds me of my mom and because it's delicious, but also because I like to be known as a girl who can make a pie like this....

 

FFWD: Speculoos

 

Spices are for the holidays. It's the time of year when we crave bold flavors and anything warm. These speculoos fit the bill perfectly. They're crunchy and have a blend of spices that will make you want just one more. I'm usually a soft, chewy cookie kind of girl, but I wouldn't want these little gems any other way than what they are: crisp and crunchy,while still having a melt-in-your-mouth quality that is seriously addictive.

Trios

 

Christmas traditions are sacred to me. These are the things that make a certain time of year feel like a holiday. They make a memory tangible and the best part is they can be old or they can be new. The important thing is that you remember. My little Trio cookies are a new tradition; this is the second year I have made them and they say "Christmas is here!" I love them because they look so festive and especially because they are delicious.

Cranberry-Cornmeal Quick Bread

  

It's been a while since I've shared one of my recipes with you. The baking/cooking groups are fun, but they've been monopolizing the real estate here, just a little bit. So here is a recipe of my own choosing, a recipe that I love dearly. I've made this bread for our Thanksgiving breakfast for the last two years and every time I taste it, I fall in love again. Meet a loaf of cornbread kissed with maple syrup and studded with toasted pecans and dried cranberries. I think it would look great on your kitchen table on Christmas morning.It would also be perfect for any breakfast from  September to February, as far as I'm concerned.

Pumpkin Bread with Cream Cheese Ribbon

Well, I've finally decided which of my pumpkin recipes I'm trying first. I went with pumpkin bread because I liked the idea of a little cream cheese tucked inside of these loaves. I love how the filling turned into Amazon smiles.  I promise this bread will make you smile, too, because it's easy and delicious.

Orange and Oat Scones

 

For the first of what promises to be one of many scone recipes on this blog, I wanted to start with this one. I made it for the first time only last week and it is now one of my favorites. And I've consumed quite a few in my life. This one is a keeper.  Thank you, Heidi, for sharing this gem and I'd like to pass on the word that this is one delicious and comforting recipe.

Rosemary-Semolina Round with Sesame and Sea Salt

 

My mom loves to bake and she taught me to love it too. I'm so grateful to her for showing me techniques like cutting in butter for pastry or kneading dough for bread. It never occurred to me to be afraid of these things. I grew up in the kitchen by my mom's side, if not actively participating, then observing (and tasting) and at least getting familiar with the more involved aspects of baking. I'm pretty sure I was first introduced to the magic of yeast in the form of Butterhorn Crescents, which are a staple at our house every Thanksgiving. I'll be sure to share that recipe with you, but first, let me introduce you to the bread I'm convinced you'll want to have around this fall for all those soups we're going to  make together.