This cake is one of the most beautiful things I have made in a while, to toot my own horn! I made olive oil cake a few years ago for a class and really loved its dense, yet spongey texture. Adding blood orange juice felt like the perfect use of the gorgeous seasonal citrus and a fun way to give a subtle tart flavor to an otherwise sweet dessert. This cake is a true winter delight, although equally as satisfying in the warmer months, especially when substituting lemon juice!

When I got my first cast iron skillet a few years ago, the first thing on my mind to make was skillet cornbread. I love the sweetness and soft yet subtly crunchy texture of cornbread and knew that when made in a skillet, I’d love it even more. The cast iron crisps the edges and bottom ever so slightly and it’s just perfect. Trust me, you’re going to want to try this!

In this recipe, butter and maple syrup keep the bread fluffy and moist with just a hint of sweetness. Because it’s lightly sweetened, this cornbread has the versatility to go either sweet or savory. Pair it with a pat of butter, drizzle of honey, or a smear of jam for a delicious breakfast or snack. Serve it as a dinner side or atop a nice warm bowl of chili for lunch.

Well, it’s that time of the year again. I’m officially pumpkin-ed and apple-ed out! With Thanksgiving in a few weeks and December just around the corner (already?!), I’m switching gears towards good tidings of cheer with these delicious gingerbread donuts!

In this recipe, molasses paired with the warming spices ginger, cinnamon, and clove make these cakey donuts shine bright. They’re a perfect share for holiday parties, a cheesy Hallmark Christmas movie marathon, or to leave out for Santa. Dusted with snowy powdered sugar, they’re a delicious and festive bite of holiday cheer!

PS If you don’t have a donut pan, this batter can easily be made into a loaf of gingerbread with just a tweak to the cooking temperature.

With fall in full swing, the crisp Autumn air had me craving that classic cozy coffee and cake combo. I’ve seen so many beautifully festive apple orchard photos on social media during the past few weeks and I wanted to give you a recipe to use them in. Applesauce is great and all, but baked goods are really where it’s at!

In an effort to make the classic coffee cake my own, I asked myself, “How can this be better?” Naturally, my answer was add more cinnamon sugar crumble. I am pleased to present you a cake that is 50% sweet crumble, 45% cake, and 5% apple (roughly)… This sweet, fluffy, gooey cake is the perfect pairing for your morning coffee, afternoon tea, or as a delicious and satisfying dessert all on its own.

On and off for the past few years, I’ve been testing different variations of carrot muffin recipes. I haven't found one that really did the trick for me until now. These are moist, light, and fluffy with a little texture from the nuts and carrots. And the warming cinnamon and cardamom combined with creamy, tangy cream cheese has me swooning *chef’s kiss*.