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...

Celebrate National Apple Month with a delicious Apple Slab Pie. Perfect for a crowd, this easy treat is baked on a sheet tray instead of in a pie pan.  Roll out the dough and fill with apples and cinnamon, add a top crust, bake, and finish it with a drizzle of vanilla glaze. We like to serve it with a side of cinnamon swirl gelato. INGREDIENTS For the pie crust: 4 cups all-purpose flour, we recommend White Lily 2 teaspoons salt 4 tablespoons sugar 3 sticks cold unsalted butter, cut into small cubes 7 tablespoons vegetable shortening, cut into small cubes 6-8 tablespoons cold water For the filling: 4 pounds Granny Smith, and Honey crisp apples 1 cup sugar 2 tablespoons lemon juice ¼ cup cornstarch 3 teaspoon cinnamon Pinch salt Finishing: 1 tablespoon milk Turbinado sugar for sprinkling For the Glaze: 1 cup confectioners’ sugar, sifted 2-4 tablespoons whole milk 1 teaspoon pure vanilla extract Vanilla Gelato or ice cream fo...

It’s Pumpkin Spice time and we have it all wrapped up in a tasty Bundt Cake. Filled with a tunnel of vanilla cream cheese and topped with brown butter icing and caramelized nuts, the cake is spiced with a blend of allspice, cinnamon, ginger, nutmeg and cloves. It’s the American quintessential flavor of fall. Cream cheese filling 8 oz. cream cheese ¼ cup sugar 1 large egg 2 teaspoons vanilla bean paste Bundt cake 12 Tbsp. softened butter, plus more for the pan 2¼ cups all-purpose flour, plus more for the pan 2 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon ½ tsp. nutmeg ½ tsp. ginger ½ tsp. ground cloves ½ tsp. salt 1 can pumpkin purée, 15 ounces ¾ cup buttermilk 1 teaspoon vanilla extract 1 cup sugar ¼ cup light brown sugar 3 large eggs Using a hand held or stand mixer, in a mixing bowl, beat the cream cheese, sugar, egg, and vanilla bean paste until smooth. Add to a large plastic disposal piping bag, being careful to keep the...

A decadent dark chocolate brownie bottom is layered with a creamy pumpkin cheesecake center and topped with a toasted marshmallow fluff icing. Need we say more? To top it off, we found our cute marshmallow pumpkins at Williams Sonoma. ( www.williams-sonoma.com  or your local store) INGREDIENTS Brownie Layer 6 ounces high-quality bittersweet or dark chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 ½ sticks unsalted butter 1 ½ cups sugar 2 teaspoons vanilla 3 large eggs, plus 2 egg yolks, room temperature 1 teaspoon salt 1 cup all-purpose flour Cheesecake Layer 2 packages 8-ounce cream cheese, room temperature ½ cup sugar ¾ cup canned pumpkin (not pumpkin pie mix) 2 eggs ½ teaspoon vanilla ½ teaspoon of cinnamon ¼ teaspoon of ginger 2 tablespoons flour Toasted Marshmallow Icing ¾ cup sugar or superfine sugar* 1½ tablespoons light corn syrup 3 large egg whites 1 teaspoon pure vanilla extract Marshmallow Pumpkins...

We can’t imagine summer without banana pudding. So, we took this favorite southern dessert and turned it into a cheesecake topped with banana meringue cookies and crushed vanilla wafers. Creamy, delicious, and loaded with banana flavor, it mimics that perfect southern treat. INGREDIENTS 1 stick unsalted butter, plus more to grease the pan 3 cups vanilla wafers 3 tablespoons sugar 1 ¼ cups ripe bananas 24 ounces cream cheese at room temperature 2 tablespoons flour Pinch salt 1 ¼ cups granulated sugar 2 teaspoons banana extract 2 teaspoons vanilla extract 4 large eggs, at room temperature Garnishes: ½ cup crushed vanilla wafers Banana meringue cookies (recipe below) INSTRUCTIONS Heat the oven to 375˚F. Butter a 9-inch springform pan on the bottom and sides. Add a parchment circle to the bottom of the pan; butter the parchment. Melt the stick of butter and set aside. Place the vanilla wafers in a food processor and pulse until finely ground....

Rhubarb is back and we couldn’t be happier. This upside down cake has cinnamon, cardamom, and ginger tossed together with rhubarb before baking under a tasty lemon cake. Serve warm and topped with fresh whipped cream for a sweet spring dessert. INGREDIENTS: 1 pound fresh rhubarb stalks, trimmed, and cut into 1-inch pieces 1 ½ cups granulated sugar, divided 2 teaspoons cornstarch ½  teaspoon ground ginger ½ teaspoon cinnamon ½ teaspoon ground cardamom ½ cup butter, plus more for the pan, divided 1 cup all-purpose flour, plus more for the pan, divided 1 cup cake flour 1 teaspoon baking powder 1 teaspoon baking soda ¼  teaspoon salt 1 cup granulated sugar 1 tablespoon lemon zest 2 eggs 1 cup buttermilk 1 ½ teaspoons vanilla extract Whipped cream for serving INSTRUCTIONS: Line a 9-inch springform pan base with parchment. Butter and flour the pan sides and the parchment. Combine the rhubarb, ½ cup granulated sugar, ginger, cinnamon, ...