The smell and taste of fall – all in a gingerbread cake topped with fresh apples and caramel. This fantastic upside-down cake makes a great addition to any seasonal table with its tasty gingerbread baked over cinnamon caramel sauce and sweet sautéed apples. Removing the cake from the pan, when turned, allows the apple caramel to coat the sides. Delicious served with a dollop of cinnamon whipped cream. INGREDIENTS Topping: 6 tablespoons unsalted butter, softened, plus more for the pan 1 cup jarred caramel sauce, high quality such as Williams Sonoma, Trader Joes, Fresh Market or homemade 1 teaspoon ground cinnamon 4 large, firm cooking apples, such as Honeycrisp, Fuji, or Granny Smith cored, peeled, quartered 1 tablespoon lemon juice 1 tablespoon lemon zest Cake: 6 tablespoons unsalted butter ⅔ cup dark muscovado or dark brown sugar 2 large eggs ⅓ cup molasses 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ginger ½ teaspoon cinnamon...

The combination of apples and cinnamon is the quintessential taste of fall. So welcome cooler days with these easy to make Apple Cinnamon Bars. With their brownie-like texture on the outside, and layer of cinnamon apples in the center, they are especially delicious with a drizzle of brown butter icing over their walnut topping. Take them along with some apple cider for all your fall activities or simply enjoy at home. Be sure to use a piece of parchment longer than the pan to create “handles” for easy removal before cutting. INGREDIENTS 2 medium apples, peeled and sliced into thin wedges 1-1/2 cups packed brown sugar, plus 2 tablespoons, divided 1/2 cup butter, plus one tablespoon, divided, plus more for the pan 1/2 teaspoon cinnamon 2 eggs, lightly beaten 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup Walnuts, toasted Brown Butter Icing 4 tablespoons unsalted butter 1 cup sifted conf...

A summer fruit tart recipe is the best way to use the season’s ripest yield. Topped with a combination of fruits to bring out summer’s sweetness, we like our shortbread crust filled to the brim with Grand Marnier and Vanilla Bean Pastry Cream. INGREDIENTS Shortbread Pastry Crust 1 ½ cups all-purpose flour ⅛ teaspoon salt 1 stick unsalted butter, at room temperature, plus more for the pan ¼ cup granulated white sugar 1 large egg Pastry Cream 1 ¼ cups whole milk 3 large egg yolks ¼ cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons cornstarch 2 teaspoons vanilla bean paste 2 teaspoons Grand Marnier, optional Topping ½ cup apricot jam or preserves 3 cups of summer fruit such as raspberries, blackberries, strawberries, blueberries, plums, pineapple, peaches INSTRUCTIONS To make the shortbread crust: In a small bowl, whisk the flour with the salt. Place the butter in a mixer bowl, add the sugar, and beat until light and f...

Using only five ingredients, create this easy dessert in just minutes. Layers of Phyllo dough are basted with butter and sprinkled with cinnamon and sugar. The top layer is covered with thinly sliced delicious fresh peaches and sprinkled with more cinnamon and sugar. Serve as is, or sprinkled with confectioner’s sugar, topped with sweetened whipped cream or ice cream. Be sure to use ripe peaches for the best result. INGREDIENTS 4 large very ripe freestone peaches 12 sheets Phyllo dough 4 tablespoons unsalted butter, melted ¼ cup sugar 1 tablespoon cinnamon INSTRUCTIONS Preheat the oven to 350 degrees. Slice the peaches in half and remove the pit. Slice each half into very thin slices, set aside. Lightly brush an 8 x 11 (or similar size) removable bottom tart pan with the melted butter. Set aside on a larger sheet tray. Lay one piece of phyllo on a cutting board and brush with butter. Lay another sheet on top and brush again. Lay a third sheet on top an...