What we Baked this Fall
THE FARMHOUSE
Garrett and I spend a lot of time in the Farmhouse kitchen cooking, baking, and feeding our family of 5. Even in this season of life, where two empty hands are often hard to come by, I bake a lot. It’s one of my very favorite hobbies (of which there are admittedly few) and a substantial part of our family’s diet. Today I wanted to share six recipes I’ve baked and enjoyed lately in case any of you find yourself with extra time in the kitchen this holiday season.
Let’s start with the most decadent…
Salted Caramel Apple Snickers Cake
Recipe from Half Baked Harvest
This recipe is complicated and not for those short on time (there are 3 different kinds of frosting!) but it’s gorgeous and sweet and perfect for a family celebration at home!
Sourdough Bread
Recipe and process here
This is by far and away what I’ve been baking the most of. I make my sourdough in batches of two, either baking both as loaves in dutch ovens (this one is our go-to and over 50% off right now) or turning one or both into pizza crust. With just three ingredients - flour, water, and salt - this bread recipe is incredibly humble and delicious.
Spiced Apple Muffins
Recipe from Williams Sonoma
We got in the habit of baking muffins most mornings when the cousins were here this summer and we had 6 kids to feed. Well our three kiddos are still asking for muffins so I made these apple spice muffins the other day with apples from our backyard. I swapped 1/3 of the flour for almond flour so they’re a little crumbly but we loved them!
Vermont Apple Pie
Recipe from Farmhouse Pottery
I’m working on my pie game this year and really enjoyed this apple pie recipe. Between the apples and the mix of spices, this pie felt like fall with every bite.
Peanut Butter Chocolate Cake
Recipe here
We made this cake for Brooks’s fifth birthday and it was a hit! This recipe is sweet and rich and oh-so-peanut-buttery.
Rocket Muffins
Recipe from Leslie Mackie’s Macrina Bakery and Cafe Cookbook (find it here online)
These healthy get-your-morning-going, bran-alternative muffins are packed with nuts, fruit, vegetables, and oats and topped off with a vibrant dab of raspberry preserves. I fell in love with these muffins when I used to work a couple of blocks from Macrinas bakery in Seattle, but now that we live two-hours away, I bake them at home.
What have you been baking this fall?
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